Ingredients
3
cups whole milk
1
can (12 oz) evaporated milk
1/2
cup barbecue sauce
1/4
cup butter, melted
1 1/4
teaspoons salt
1/2
teaspoon black pepper
1/8
teaspoon ground red pepper (cayenne)
1
package (16 oz) uncooked penne pasta
4
cups shredded Cheddar cheese (16 oz)
8
oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
8
slices bacon, crisply cooked and crumbled
3
cups shredded deli rotisserie chicken
2
tablespoons butter
2/3
cup Progresso™ plain panko crispy bread crumbs
Preparation
Spray inside of 5-quart slow cooker with cooking spray. In slow cooker, beat milk, evaporated milk, 1/4 cup of the barbecue sauce, the melted butter, salt, pepper and red pepper with whisk. Add pasta, 3 1/2 cups of the Cheddar cheese and the Velveeta™ cheese. Cover; cook on Low heat setting 2 1/2 to 3 hours or until pasta is cooked, but not mushy.
Reserve 1/4 cup of the crumbled bacon.
When the pasta has cooked, increase to High heat setting; stir in chicken and remaining bacon. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; cook about 15 minutes or until melted. Turn off slow cooker and let stand, still covered, 15 minutes.
Meanwhile, in 6-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs, and stir to coat. Cook and stir 3 to 4 minutes or until golden brown. Add reserved 1/4 cup bacon to bread crumbs. Sprinkle crumbs and bacon over pasta. Drizzle with remaining 1/4 cup barbecue sauce, and serve.
