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Slow Cooker Bacon Mac & Cheese Recipe
Slow Cooker Bacon Mac & Cheese Recipe photo by Taste of Home
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Slow Cooker Bacon Mac & Cheese Recipe

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I’m all about easy slow-cooker meals. Using more cheese than ever, I’ve developed an addictive spin on this casserole favorite. —Kristen Heigl, Staten Island, NY
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
MAKES: 18 servings

Ingredients

  • 2 large eggs, lightly beaten
  • 4 cups whole milk
  • 1 can (12 ounces) evaporated milk
  • 1/4 cup butter, melted
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 package (16 ounces) small pasta shells
  • 1 cup shredded provolone cheese
  • 1 cup shredded Manchego or Monterey Jack cheese
  • 1 cup shredded white cheddar cheese
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

1/2 cup: 272 calories, 14g fat (8g saturated fat), 59mg cholesterol, 400mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 13g protein.

Directions

  1. In a large bowl, whisk the first six ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker.
  2. Cook, covered, on low 3-3-1/2 hours or until pasta is tender. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon. Yield: 18 servings (1/2 cup each).
Originally published as Slow Cooker Bacon Mac & Cheese in Simple & Delicious December/January 2016

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Slow Cooker Bacon Mac & Cheese

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Marsha User ID: 223915 266299
Reviewed May. 24, 2017

"This turned out to be a curdled mess and was pretty tasteless. I ended up throwing it in the garbage. I'd never make it again."

MY REVIEW
cynandtom User ID: 2224843 261094
Reviewed Feb. 10, 2017

"Yum!! This was easy to put together ahead of time. I added some Worstershire, dry mustard, and a little cayenne; as I do with most of time when I make Mac and Cheese. It did not take as long as the directions said. I had tasted it at 2 ? hours and thought it was about ready but let it go 15 minutes longer, it came out a bit mushy. So I recommend tasting it and not going with 3 – 3/12 hours right away."

MY REVIEW
meerb98@aol.com User ID: 1368448 255247
Reviewed Oct. 10, 2016

"I have made this twice now. Very simple and easy and feeds a crowd! I did not think the bacon added much so I omitted it the second time. You could put this in a casserole dish in the oven with breadcrumbs to get a crispy topping."

MY REVIEW
BethHughes User ID: 1551639 239768
Reviewed Dec. 19, 2015

"Amazing! And so easy - I just did it all in the slow-cooker. No muss, no fuss!"

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