Description
Bacon Mac and Cheese just got better because this recipe is made in the slow cooker! Creamy, cheesy macaroni with two types of cheese and a healthy portion of crumbled bacon will make this slow cooker recipe the hit of any meal!
Ingredients
- 1 lb box elbow noodles
- 1 lb bacon, cooked and chopped
- 2 cans condensed cheddar cheese soup
- 1 cup Borden® Mild Cheddar Thick Cut Shreds
- 1 cup Borden® Mozzarella Thick Cut Shreds
- 1.5 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
-
Spray a slow cooker with nonstick spray or line with a slow cooker liner.
-
Cook noodle according to package instructions, drain and add to slow cooker.
-
Add remaining ingredients and stir well to mix.
-
Cook on high 2 hours.
-
Serve warm.
Notes
Variations
- If you want to leave the slow cooker on one setting the entire time, cook on low for 3 hours, cooking on high longer than an hour will cause the sides to crisp
- If you prefer your bacon crisp wait until serving to stir in the crumbles
- Sauté chopped jalapeño in the bacon fat for a few minutes and add into the mac before cooking to add a little spice
- Top with crumbled Ritz cracker crumbs before serving
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: side
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 488
- Sugar: 5.6 g
- Sodium: 915.2 mg
- Fat: 26.3 g
- Carbohydrates: 43.4 g
- Protein: 18.2 g
- Cholesterol: 50.1 mg