Slow Cooker Macaroni and Cheese with Spiced Breadcrumbs | Scotsburn

Ingredients

• 1 354 mL can evaporated milk
• 15 mL (1 tbsp) Dijon mustard
• 5 mL (1 tsp) garlic powder
• 1 L (4 cups) Scotsburn 2% milk
• 500 mL (2 cups) Saputo Triple Cheddar shredded cheese
• 15 mL (1 tbsp) cornstarch
• 1 L (4 cups) cooked macaroni, “al dente”
• Salt and pepper, to taste
• 125 mL (1/2 cup) Scotsburn butter
• 1 clove garlic, finely chopped
• 250 mL (1 cup) breadcrumbs
• 125 mL (1/2 cup) pecans, chopped
• 5 mL (1 tsp) paprika
• 2 1/2 mL (1/2 tsp) cayenne pepper
• 2 1/2 mL (1/2 tsp) chili seasoning