Ingredients
>
1/4 cup (1/2 stick) butter
>
4 oz American cheese
>
1 1/2 cup shredded sharp cheddar cheese
>
2 1/2 cups milk
>
1 (12 oz) can evaporated milk
>
1 tsp garlic powder
>
1 (16 oz) pkg elbow macaroni
>
2 tsp olive oil
>
1 cup panko bread crumbs
>
1/2 cup marinara sauce, heated
Steps
1
Cut the butter and American cheese into small chunks. Grate the Cheddar. In a medium bowl, whisk together the milk, evaporated milk, garlic powder, salt, and pepper.
2
To a greased slow cooker, add the macaroni, butter, and cheeses. Stir in the milk mixture, making sure pasta is coated. Cover and cook 1½–2 hours on low, until pasta is cooked, stirring after 45 min.
3
Meanwhile, in a small nonstick skillet, heat the oil on medium. Add the bread crumbs and cook 2–3 min., until golden brown, stirring. Remove from heat and season with pepper.
4
Stir the marinara into the mac and cheese. Season with salt. To serve, top with bread crumbs.
Tips
Skip opening up individual slices of American cheese by heading to the deli counter and ordering it sliced extra-thick.
