Slow Cooker Bacon Mac and Cheese
There's no better comfort food than Slow Cooker Bacon Mac and Cheese. It's creamy and cheesy with tons of salty, smoky bacon flavor.
Servings: 6
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
Calories: 606kcal