1 pound elbow macaroni
4 cups sharp cheddar cheese, shredded
2 cups whole milk
12 ounces evaporated milk
1/2 cup unsalted butter, melted
1 cup sour cream
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound cooked bacon, chopped
Cook the elbow macaroni to al dente according to package directions; it will continue cooking in the slow cooker.
In the slow cooker, mix the shredded cheddar, whole milk, evaporated milk, melted butter, and sour cream.
Stir in the beaten eggs, seasoning with salt, pepper, paprika, garlic powder, and onion powder.
Add the cooked macaroni, ensuring each piece is coated with the cheesy mixture.
Fold in most of the chopped bacon, reserving some for garnish.
Cook on low for 2-3 hours until the edges are bubbly and the center is set.
Stir well, garnish with the remaining bacon, and serve warm.
Variations & Tips:
For added heat, incorporate a diced jalapeno or a teaspoon of crushed red pepper flakes.
Substitute half of the cheddar with Gouda or Velveeta for extra creaminess.
Adjust or omit onion and garlic powder according to taste preferences.
Prevent sticking by spraying the slow cooker with non-stick spray before adding ingredients.
This Slow Cooker Bacon Mac & Cheese not only promises a comforting and mouthwatering meal but also brings ease and convenience to your cooking routine. It’s a dish that’s sure to gather everyone around the table, sharing smiles and creating memories over a bowl of cheesy goodness. Here’s to relishing the simple pleasures of homemade comfort food!