It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Slow Cooker Macaroni, Bacon, and Cheese
- add review
- #80170
If you're looking to change up your pasta game, you've just hit the goldmine with this bacon-infused mac and cheese prepared in a crock pot. It's as uncomplicated as it is convenient - perfect for busy nights.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
8 cups cooked elbow macaroni or other pasta
4 slices bacon, diced
1/2 onion, minced or very finely chopped
2 cups milk
1 can (13 ounce size) evaporated milk
2 eggs, lightly beaten
2 ounces melted butter
2 tablespoons vegetable oil
4 cups grated Cheddar cheese
2 cups grated Parmesan cheese
salt and pepper, to taste
directions
Place all ingredients into the crock pot and stir to combine.
Cover and cook for 8-9 hours on Low OR 4-5 hours on High.
Eat and enjoy!
cook's notes
No need to fry bacon, though I suppose you could. Optional: after cooking time is up, place the mac and cheese in a baking dish and put under broiler until top browns.
added by
twbart72
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
736 calories, 43 grams fat, 49 grams carbohydrates, 37 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more pasta with bacon recipes
see more crock pot side dish recipes
reviews & comments
March 14, 2014
this turned out great! One trick I've found with crock pot recipes calling for shredded cheese is to NOT use the pre-shredded kind. It contains starches to keep the shreds separate and it just doesn't melt as nicely in the crock pot. Get a big old block of cheddar and grate it yourself - you'll be SO happy with the results!
May 12, 2008
I was intrigued by the inclusion of bacon in this recipe and I was not disappointed by the results -- the bacon added a wonderful aroma and the flavor was indeed present in the final product. The actual macaroni and cheese, however, was disappointing. It wasn't at all creamy; instead, the cheese mostly "sat" on top of the macaroni, producing a final texture that was rather grainy. The flavor also left me wanting -- overall, the dish was rather bland. I've found these shortcomings to be in every recipe for macaroni and cheese that does not call for making a separate cheese "sauce" with flour and milk before adding the pasta. I was hoping that this one would be different, but alas, it is not.