10-oz dry elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded Gruyere cheese
8-oz American cheese, sliced thin & roughly chopped
1 1/2 cups milk
1 can (12-oz) evaporated milk
1 1/2 tsps Worcestershire sauce
3/4 tsp dry mustard
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter
1/2 cup panko bread crumbs
Spray the inside of your slow cooker or crock pot thoroughly with nonstick cooking spray.
Combine the macaroni, cheeses, and milks in the cooker; stir well to mix and place lid on cooker.
Cook mixture on high for 3 hours or on low for 4 hours.
30 minutes before the end of the cooking time, stir in the Worcestershire sauce, mustard, salt, and pepper.
In a small nonstick skillet over medium-high heat, melt the butter. Stir in the bread crumbs and cook, stirring for a couple of minutes until toasted golden. Sprinkle over the macaroni and cheese and serve immediately.