Crockpot Mac and Cheese

1 1/2 cups milk
1-12 oz can evaporated milk (skim if you have it!)
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
Freshly ground black pepper to taste
1 tsp yellow mustard
3 cups (12 oz) shredded cheese (I used cheddar)
1/2 pound elbow macaroni or mini penne, par cooked. (this means cook them for about five minutes until tender but not completely
cooked)

1/2 cup grated Parmesan cheese

Bread Crumb Topping
1 cup plain bread crumbs
2 tsp dried parsley
1/4 tsp dried basil
1/4 tsp oregano
1/4 tsp garlic salt
2 tbs Extra virgin olive oil
* Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt & pepper in slow-cooker and whisk until until well mixed.
* Add the shredded cheese (not the Parmesan) and the par cooked pasta, stir until combined. Sprinkle the Parmesan cheese on top.
* Cover and cook on HIGH for 30 minutes. After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

Directions for bread crumb topping:
Mix all the crumbs and spices together.
Add the olive oil to skillet and heat on medium heat. then add the bread crumbs. Stir until bread crumbs are golden. Only takes a few minutes to don't stop stiring and don't walk away!