Potluck Bacon Mac & Cheese Recipe

Potluck Bacon Mac & Cheese Recipe
Potluck Bacon Mac & Cheese Recipe photo by Taste of Home
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Potluck Bacon Mac & Cheese Recipe

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This wholesome mac & cheese is slow-cooker easy. Make it during the week or take it to your next potluck!—Kelly Silvers, Edmond, Oklahoma
Recommended: Top 10 Potluck Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours

Ingredients

  • 1 pound Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 package (16 ounces) elbow macaroni
  • 1/4 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 paprika, optional
  • 2 cans (12 ounces each) evaporated milk
  • 2 cups reduced-sodium chicken broth
  • 8 ounces process cheese (Velveeta), cubed
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line perimeter of a 4-qt. slow cooker with foil strips; spray with cooking spray.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels, reserving drippings. In same skillet, heat 2 tablespoons bacon drippings over medium heat; cook pasta in drippings 2 minutes or until edges turn translucent. Transfer to slow cooker.
In same skillet, heat 1/4 cup bacon drippings over medium heat. Add flour, garlic powder, onion powder and, if desired, paprika. Cook and stir 1-2 minutes or until flour begins to turn pale golden brown. Gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses; transfer to slow cooker. Stir in pasta. Cook, covered, on low 2-3 hours or until pasta is tender. Top with bacon. Yield: 8 servings.
Originally published as Potluck Bacon Mac & Cheese in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p48

  • 1 pound Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 package (16 ounces) elbow macaroni
  • 1/4 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 paprika, optional
  • 2 cans (12 ounces each) evaporated milk
  • 2 cups reduced-sodium chicken broth
  • 8 ounces process cheese (Velveeta), cubed
  • 2 cups (8 ounces) shredded cheddar cheese
  1. Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line perimeter of a 4-qt. slow cooker with foil strips; spray with cooking spray.
  2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels, reserving drippings. In same skillet, heat 2 tablespoons bacon drippings over medium heat; cook pasta in drippings 2 minutes or until edges turn translucent. Transfer to slow cooker.
  3. In same skillet, heat 1/4 cup bacon drippings over medium heat. Add flour, garlic powder, onion powder and, if desired, paprika. Cook and stir 1-2 minutes or until flour begins to turn pale golden brown. Gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses; transfer to slow cooker. Stir in pasta. Cook, covered, on low 2-3 hours or until pasta is tender. Top with bacon. Yield: 8 servings.
Originally published as Potluck Bacon Mac & Cheese in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p48

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