Slow Cooker Bacon Mac & Cheese

Directions:

1. Cook the elbow macaroni according to the package instructions, but make sure it remains al dente; it’ll continue cooking in the slow cooker.

2. In the basin of your slow cooker, combine the shredded sharp cheddar cheese, whole milk, evaporated milk, melted butter, and sour cream.

3. Stir in the lightly beaten eggs into the milk and cheese mixture, and season with salt, pepper, paprika, garlic powder, and onion powder.

4. Add the cooked and drained macaroni to the slow cooker and mix well with the cheese mixture to ensure each noodle is lovingly coated.

5. Gently fold in the chopped cooked bacon, reserving a small amount for topping just before serving.

6. Cover the slow cooker and cook on low for about 2-3 hours, until the edges are bubbly and the center is set.

7. Give everything a good stir, sprinkle with the reserved bacon, and serve warm, straight from the slow cooker.

Variations & Tips:

– For a bit of a kick, you can add a diced jalapeno or a teaspoon of crushed red pepper flakes to the cheese mixture.
– For an even creamier texture, try substituting half of the cheddar for Gouda or Velveeta.
– If there are any picky eaters around your table who might not fancy the onion or garlic taste, feel free to adjust the levels to your family’s preference or omit them altogether.
– And lastly, to keep the mac & cheese from sticking to the sides of your slow cooker, give it a good spray with non-stick cooking spray before adding your ingredients. It’ll make cleanup a breeze so you can spend more time with your loved ones. Enjoy!