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Slow Cooker Macaroni & Cheese


4 tablespoons Cabot Salted Butter
¼ cup King Arthur Unbleached All-Purpose Flour
¾ teaspoon salt
4½ cups milk
12 ounces (about 2 ½ cups) uncooked elbow macaroni
16 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar, grated (about 4 cups)
½ cup unflavored dry bread crumbs
2 teaspoons olive or vegetable oil



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