Spicy Slow Cooker Macaroni and Cheese

Spicy Slow Cooker Macaroni and Cheese (Serves six to eight people)

Ingredients:

• 1 lb. elbow macaroni

• 4 cups milk

• 2 cups sharp cheddar cheese, shredded

• 1 cup mozzarella cheese, shredded

• 1/2 cup Parmesan cheese, grated

• 1/4 cup all-purpose flour

• 4 tbsp. unsalted butter, melted

• 1 tbsp. Dijon mustard

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1/2 tsp. cayenne pepper

• Salt and pepper, to taste

• 1/4 cup panko breadcrumbs

• 2 tbsp. fresh parsley, chopped (optional)

Instructions:

1. Cook the macaroni according to the package instructions until al dente. Drain and set aside.

2. In a large bowl, whisk together the milk, shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, flour, melted butter, Dijon mustard, garlic powder, onion powder, cayenne pepper, salt, and pepper until well combined.

3. Pour the cheese mixture over the cooked macaroni and stir well to combine.

4. Transfer the mixture to a slow cooker and cover.

5. Cook on low for 3-4 hours, stirring occasionally, until the macaroni and cheese is heated through and the cheese sauce is thick and bubbly.

6. About 10 minutes before serving, sprinkle the panko breadcrumbs over the top of the macaroni and cheese and cover the slow cooker again.

7. Cook for an additional 10 minutes until the breadcrumbs are golden brown and crispy.

8. Garnish with fresh parsley (if desired) and serve hot.