Slow Cooker Bacon Mac and Cheese- Creamy, cheesy macaroni made in the slow cooker with bits of salty, smoky bacon flavor. It’s the ultimate comfort food and so easy to make. No need to cook the pasta first. How awesome is that?
I had never made mac and cheese in a slow cooker before I tried Trisha Yearwood’s Slow Cooker Mac and Cheese. I liked it so much I’ve been playing around with other crockpot mac and cheese recipes.
And the only way mac and cheese gets better is with bacon right? This Slow Cooker Bacon Mac and Cheese has so much smoky, bacon flavor.
I actually added jalapeno too to jazz it up even more but the jalapeno is totally optional. I find it’s best to cook the bacon first. Otherwise it will have an unappealing texture and color. It does lose its crispiness if you put it in the crockpot to cook with the macaroni, but it really helps get that bacon flavor we all love so much into the mac and cheese.
(These are newer pictures made using elbow macaroni and no jalapenos)
Alternately you could just reserve the bacon and sprinkle it on top of the cooked macaroni. I sautéed some diced jalapeno just briefly in the bacon fat and then added it to the crockpot along with uncooked fusilli, cheddar and monterey jack cheese, 2 eggs, whole milk, evaporated milk, a little butter, Worcestershire sauce, salt, pepper, and garlic powder.
I turned the heat to HIGH for 30 minutes and then to LOW for 2 1/2 hours. I find that if you keep it at HIGH too long, it burns around the edges. But cooking it on HIGH for a little while really helps shorten the cooking time.
At the end of the cooking time, the pasta is cooked just right and it has absorbed most of the liquid creating a thick, rich macaroni and cheese.
Slow Cooker Bacon Mac and Cheese
Ingredients
- 6 slices bacon
- 1-2 jalapenos seeded and minced,, optional
- 8 ounces fusilli pasta, or elbow macaroni, uncooked
- 12 ounces sharp Cheddar cheese,, shredded
- 4 ounces Monterey Jack cheese,, shredded
- 2 large eggs,, lightly beaten
- 1 1/2 cups whole milk
- 1 (12-ounce) can evaporated milk
- 2 tablespoons butter,, melted
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Cook bacon in a nonstick skillet. Place on paper towel-lined plate to cool and then crumble the bacon.
- Discard all but 1 tablespoon bacon fat. Saute jalapeno in bacon fat until soft. Remove from heat.
- Spray a crockpot with cooking spray. (My crockpot is about 6 quarts.) Use a slotted spoon to remove jalapenos from skillet and place in crockpot.
- Combine all remaining ingredients, including bacon in crockpot and stir well.
- Cover and cook on HIGH for 30 minutes.
- Reduce heat to low and continue to cook for 2 1/2 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links.
This post was originally published August 25, 2014
My friends beg me to make this!
Looks great! I might try using bacon grease instead of butter to get the flavor. Then I can crumble the bacon in at the end.
I tried this out and I must say it’s an amazing recipe. Thanks
thank you for submitting your amazing recipes! I wanted you to know that I included your recipe in my Parade roundup: https://communitytable.parade.com/648159/nettiemoore/27-best-ooey-gooey-macaroni-and-cheese-recipes/
Thanks so much!
Have you doubled this recipe in the crockpot? Will it take longer to cook if I double it?
I did it and I added 10 minutes more on high and the rest of the recipe the same and it was perfect.
I made this today for my Thanksgiving pot luck at work. It turned out amazing. Not only was it the first dish to empty, but everyone was asking for the recipe, and asking that I make a double batch next time! I love crock pot dishes for work luncheons because they can cook on my desk and be served hot! Thanks so much for this recipe.
I made this tonight–very simple to assemble and very tasty! Skipped the jalapeno (afraid it’d be too spicy for the kids), but I put in some finely diced white onion instead and then sprinkled individual servings w/ chopped scallions. It was a hit with all 4 of us! Thank you for the recipe.
Go glad you enjoyed it and thanks for leaving the feedback!
I made this recipe just a couple of days ago! In the future, I’ll be sure to add more noodles. I enjoyed it a lot, except that I prefer a creamier texture. The dish turned out a little bit goopy… and it was not good when reheated.
You made *that* in a slow cooker? I can’t even make chili in mine without messing it up! I need some lessons or something. That mac and cheese looks amazing! I want to scoop myself a generous bowl right out of the pot!! Pinned
I consider myself a massive Mac and Cheese lover.. but even I have never made Mac and Cheese in a slow cooker before. Thanks for the idea, I definitely will be trying the recipe out.