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spoon full of bacon mac and cheese

Slow Cooker Bacon Mac and Cheese

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5 from 1 review


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!


  • 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


  1. Spray a slow cooker with nonstick spray or line with a slow cooker liner.
  2. Cook noodle according to package instructions, drain and add to slow cooker.
  3. Add remaining ingredients and stir well to mix.
  4. Cook on high 2 hours.
  5. Serve warm.



  • 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


  • 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