Slow Cooker Mac and Cheese

Slow cooker mac and cheese is quick to put together and ready in 3 1/2 hours. It’s cheesy, bacon-y flavor will have you making this again and again!

Looking for a super easy slow cooker meal that doesn’t take all day?  Then this is the one for you!  I often find that I am not home during those couple hours from when school gets out to dinner time which makes it hard to prepare dinner.  Slow cooker mac and cheese is one that I can put in the crockpot right before kids start coming home and have it done by the time I walk in the door from running everyone here and there.   It’s ooey, gooey cheesiness with bacon that appeals to adults and children alike!

Here is everything needed to make this fantastic dish!  A crockpot, milk, evaporated milk, small shell pasta, an egg, butter, flour, salt, 1 cup of 3 different cheeses and bacon.

You will either need to crisp and crumbled  1lb. of bacon or buy a bag of the precooked real bacon pieces.  For this recipe I use my 6 quart crockpot.  I briefly forgot this and in the first picture my smaller crockpot is shown.  Ooops.  Anyway.  I lightly sprayed the inside of the crockpot with non-stick cooking spray.  Then toss together the pasta, cheeses, and half of the prepared bacon.

Whisk together the milk, evaporated milk, flour, salt, egg, and melted butter.  Pour over the the ingredients in the crockpot.  Give it a little stir.  Cover the crockpot with the lid and cook on low for 3 1/2 hours.  Sprinkle with the remaining bacon and serve!

Slow Cooker Mac and Cheese

(1 votes, average: 5.00 out of 5)

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• Prep Time: 15 minutes
• Total Time: 143 minutes
• Category: Main Dish

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Description

Slow cooker mac and cheese is quick to put together and ready in 3 1/2 hours. It’s cheesy, bacon-y flavor will have you making this again and again!

Makes about 18 servings

Cook time is 3 1/2 hours

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Ingredients

• 1 (16 oz) box Small Shell Pasta
• 1 Cup Shredded Monterey Jack Cheese
• 1 Cup Shredded Italian Cheese Blend
• 1 Cup Shredded Provolone ((see the note at the end))
• 1 lb. Bacon ((or precooked real bacon pieces))
• 4 Cups 2% Milk
• 1 (12 oz) can Evaporated Milk
• 1 Egg
• 1/4 Cup Butter, melted
• 1 Tbs. Flour
• 1 tsp. Salt

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Instructions

1. Crisp and crumble 1 lb. of bacon.  Set aside
2. Lightly spray the inside of a 5-6 quart crockpot.  
3. Toss together the pasta, cheeses, and half the bacon in the crockpot.
4. Whisk together the milk, evaporated milk, egg, flour, salt, and butter and pour over the ingredients in the crockpot.  Give it a little stir.
5. Cover and cook on low for 3 1/2 hours.
6. Sprinkle with remaining bacon and serve!

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Notes

I can’t always find provolone in a block or pre-shredded so I just buy provolone slices and finely slice up about 6 slices.