Crockpot Bacon Topped Mac And Cheese Recipe 445

SLOW-COOKER BACON MAC & CHEESE

Slow-Cooker Bacon Mac & Cheese image

I'm all about easy slow-cooker meals. Using more cheese than ever, I've developed an addictive spin on this casserole favorite. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Side Dishes

Time 3h20m

Yield 18 servings.

Number Of Ingredients 11

Ingredients

2 large eggs, lightly beaten
4 cups whole milk
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
1 package (16 ounces) small pasta shells
1 cup shredded provolone cheese
1 cup shredded Manchego or Monterey Jack cheese
1 cup shredded white cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

In a large bowl, whisk the first 6 ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker., Cook, covered, on low until pasta is tender, 3 to 3-1/2 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.

Nutrition Facts : Calories 272 calories, Fat 14g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 400mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.

CROCK POT BACON MAC & CHEESE

Crock Pot Bacon Mac & Cheese image

Make and share this Crock Pot Bacon Mac & Cheese recipe from Food.com.

Provided by crock pot queen

Categories One Dish Meal

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb uncooked macaroni (I used a 1/2 bag of Trader Joe's Brown Rice fusilli) or 1/2 lb hearty pasta (I used a 1/2 bag of Trader Joe's Brown Rice fusilli)
4 cups milk (I used skim cow's)
1 egg (Alison's recipe calls for 2. I only had one in the house because we had company over the weekend and)
4 cups shredded cheese (I used all cheddar)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried mustard
6 slices bacon (optional)

Steps:

Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.
Add cheese and noodles, and stir well to combine. Pour the mixture into the crock pot.
It will be very liquidy.
Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly our pasta got fork-tender.

Nutrition Facts : Calories 381.4, Fat 19.4, SaturatedFat 11.7, Cholesterol 76.5, Sodium 761.6, Carbohydrate 31.9, Fiber 1, Sugar 0.8, Protein 19.7

CROCKPOT BACON TOPPED MAC AND CHEESE RECIPE - (4.4/5)

Crockpot Bacon Topped Mac and Cheese Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 10

Ingredients

3 cups uncooked elbow macaroni (about 12 oz)
1/4 cup butter or margarine, cut into pieces
1 can (12 oz) evaporated milk
1 1/2 cups half-and-half
3 cups shredded mild Cheddar cheese (12 oz)
8 oz (half of 16-oz loaf) prepared cheese product, cut into cubes
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped packaged precooked bacon (about 8 slices from 2.1-oz package)

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Place macaroni in slow cooker; immediately add butter and stir until melted. Add evaporated milk, half-and-half, 2 1/2 cups of the Cheddar cheese, the cubed cheese, mustard, salt and pepper; stir to blend well. Cover; cook on Low heat setting 2 to 3 hours, stirring once halfway through cooking time. During last 15 minutes of cooking, sprinkle with remaining 1/2 cup Cheddar cheese and the bacon.

SLOW-COOKER MAC AND CHEESE

Slow-Cooker Mac and Cheese image

The ultimate in cheesy indulgence! This ultra-creamy spin on classic mac gets topped with a can't-skip-it sprinkling of toasty breadcrumbs that delivers a crunchy contrast in textures.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h5m

Yield 8

Number Of Ingredients 13

Ingredients

3 1/2 cups whole milk
1 can (12 oz) evaporated milk
1/2 cup butter, melted
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1 box (16 oz) elbow macaroni
4 cups shredded Cheddar cheese (16 oz)
8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
1/2 cup shredded Parmesan cheese
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and Parmesan cheese. Cover; cook on Low heat setting 1 hour. Stir well. Cover; cook 1 to 1 1/2 hours or until pasta is cooked, but not mushy.
Stir until mac and cheese is combined and creamy. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; let stand about 15 minutes or until melted.
Meanwhile, in 8-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Sprinkle over mac and cheese, and serve.

Nutrition Facts : Calories 860, Carbohydrate 69 g, Cholesterol 145 mg, Fat 3, Fiber 3 g, Protein 37 g, SaturatedFat 28 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 14 g, TransFat 1 1/2 g

SLOW-COOKER MAC AND CHEESE

Slow-Cooker Mac and Cheese image

This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for a second helping. -Bernice Glascoe, Roxboro, North Carolina

Provided by Taste of Home

Categories Dinner

Time 4h

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) elbow macaroni
1/2 cup butter, melted
4 cups shredded cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
2 large eggs, beaten
1/8 teaspoon paprika

Steps:

Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°., Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.

Nutrition Facts : Calories 502 calories, Fat 28g fat (18g saturated fat), Cholesterol 131mg cholesterol, Sodium 638mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

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