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© Meredith Corporation. All rights reserved. Used with permission.
Coat the inside of the slow-cooker bowl with cooking spray.
Combine macaroni, Cheddar, Gruyère and American cheeses, milk and evaporated milk in the slow cooker; stir well and cover; cook on High for 3 hours or Low for 4 hours.
When there is 30 minutes cook time remaining, stir in Worcestershire, mustard, salt and pepper.
Melt butter in a small nonstick skillet over medium-high heat. Stir in panko and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over the top and serve immediately.