I adapted the recipe from this recipe from A Whisk and A Prayer
Slow Cooker Mac and Cheese
1 ½ cups milk
12 oz can evaporated milk
¼ cup (½ stick) butter, melted
½ tsp salt
½ tsp mustard powder
1 tbsp parsley
Freshly ground black pepper to taste
3 cups (12 oz) shredded cheese (I used an Italian blend, mixed with sharp cheddar)
½ cup grated Parmesan cheese
¼ cup (½ stick) butter
1 cup panko bread crumbs
Spray a 3.5 quart slow cooker with non-stick spray. Combine milk, evaporated milk, butter, eggs, salt, onion powder, mustard powder in the slow cooker. Blend all ingredients with a stick blender or whisk. Stir in parsley and pepper. Add cheese and pasta. Stir to combine. Top with Parmesan cheese. Cook on high for 30 minutes and then on low for 2 hours. Melt 1/2 stick of butter in a frying pan, add bread crumbs. Stir occasionally until nicely browned. Layer bread crumbs on top of mac and cheese and serve.
The beauty of this dish is we had a very nice traditional dinner - ham (left over), mac and cheese and steamed green beans, on a night that otherwise, due to time, we would have had a frozen pizza or take out.