This weekend was all about soups, but it was time to shake things up a bit and end it with a little mac and cheese. More specifically, Slow Cooker Creamy Mac and Cheese with Bacon. In case you thought I was just sharing my love of all things cheese you would be right, but it is also because today is National Cheese Lovers Day. We have a day people! I have joined with my other blogging friends to bring you the best cheesy recipes ever!
Check out this list of cheesy goodness! I can't decide what I will make first!Chicken Madeira by House of Nash Eats Gooey, Gorgeous Raclette from Culinary Adventures with Camilla Easy Italian Sausage Pasta Bake from Cooking For My Soul Extra Cheese Garlic Bread from Karen’s Kitchen Stories Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise Baked Parmesan Cheddar Crisps from Blogghetti Smoky White Cheddar Beer Cheese Dip from Food Above Gold Layered Chili Mac and Cheese from Palatable Pastime Cheese Danish from Kate’s Recipe Box Macaroni and Cheese Pierogi from The Spiffy Cookie Waffled Pizza Bites from Jolene’s Recipe Journal Pizza Grilled Cheese from A Day in the Life on the Farm Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Easy Cheese Sauce from The Gingered Whisk Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking Cheese Charcuterie and Pickled Onions from Our Good Life
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Slow cooker mac and cheese is a game changer. If you have not tried it you must! I have seen some recipes that require cooking the pasta prior to putting it in the slow cooker, but mine mixes everything together and it cooks in about 2 hours.
I have a few notes in the recipe, but will put the info here as well. Slow cookers can heat differently depending on brand and age. When this recipe gets in the last 30 minutes it is recommended to check you pasta to prevent from being over or undercooked, or if it needs a stir. I have made this many times, and had great results, but make sure that you keep an eye on the pasta towards the end to ensure a creamy and dreamy mac and cheese.
My recipe uses 3 different grated cheeses and, my secret weapon, cream cheese. This mac and cheese is so rich and so creamy! I recommend that you grate you own cheese for this dish because the pre-shredded has a powder on it to prevent the cheese from sticking together, and I found when testing this recipe the melty quality of the cheese is better with hand grated. That being said, it will work fine and be very tasty with pre-shredded, but I think the texture is not as good.
I love this recipe because I can make it for a crowd when entertaining at home, or I can make it and take it to a gathering very easily. Plus there is bacon- the forever crowd pleaser.
I am a Wisconsin girl and am wondering, what are your favorite recipes or cheeses? Do you love mac and cheese or maybe cheese right off the block. Or even cheese curds....
Slow Cooker Mac and Cheese with Bacon
- 1 lb elbow macaroni
- 3 ½ cups whole milk
- 12 oz can evaporated milk
- 4 oz cream cheese, diced
- 1 ½ cups mild cheddar cheese, grated
- 1 cup Monterey jack cheese, grated
- 1 cup processed american cheese, cubed
- ½ tsp salt
- ½ tsp pepper
- ½ cup butter diced
- 8 strips center cut bacon, chopped
- Add all the ingredients in to the slow cooker. Stir well. Cook on low and cover.
- Stir after 60 minutes and replace cover.
- Cook on low for an additional 60. The total cook time is 2 hours. Slow cookers can run warmer and I advise to check the pasta at the 90 minute mark.
- Just before the pasta is done cooking, cook bacon till crisp and set aside.
- Stir, top with bacon, and serve.