Slow Cooker Creamy Mac and Cheese with Bacon

Ingredients

• 1 pound elbow macaroni

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese (optional)

• 1 can (12 oz) evaporated milk

• 2 cups whole milk

• 4 tablespoons butter, cubed

• 4 oz cream cheese, softened

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• ½ teaspoon mustard powder (optional)

• ½ cup cooked bacon, chopped

• ½ cup diced ham (optional)

• 1 cup broccoli florets (optional)

Instructions

1. Prepare the pasta: Cook macaroni in salted boiling water until just shy of al dente. Drain well.

2. Prepare the slow cooker: Grease the inside of the slow cooker with butter or cooking spray.

3. Combine ingredients: Add the cooked macaroni, evaporated milk, whole milk, butter, cream cheese, cheddar cheese, and seasonings. Stir gently.

4. Slow cook: Cover and cook on LOW for 1–2 hours, stirring every 30 minutes. Slow cookers vary, so check regularly to prevent the pasta from becoming mushy.

5. Check consistency: If the mixture becomes too thick, add a splash of warm milk and stir until creamy.

6. Add toppings: Stir in the cooked bacon and optional diced ham during the final 10–15 minutes. Add broccoli only if desired, preferably lightly steamed.

7. Serve: Sprinkle with paprika and extra bacon. Serve warm while creamy and cheesy.

Nutritional Information (Approximate)

Per serving, based on 8 servings without optional ham or broccoli:

Nutrition varies with the cheese, milk, bacon, and serving size used.

Nut Information

• Peanuts: Not included in the listed ingredients.

• Tree nuts: Not included in the listed ingredients.

• Dairy: Contains milk, cheddar cheese, butter, and cream cheese.

• Gluten: Contains wheat if using regular macaroni.

• Eggs: May be present in some pasta brands; check the package label.

• Soy: Check packaged ingredients for possible soy additives.

• Cross-contamination: If cooking for someone with a nut allergy, check every ingredient label and use clean utensils and equipment.

Storage and Reheating

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze for up to 2 months for best quality; the texture may change slightly.

• Reheating: Add a little milk and reheat gently in the microwave or on the stovetop, stirring occasionally.

• Food safety: Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).

Serving suggestion: Serve with a fresh green salad, garlic bread, or steamed vegetables for a comforting family meal.