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Creamy Crockpot Mac and Cheese with Crispy Bacon

Creamy Crockpot Mac and Cheese with Crispy Bacon - featured image
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This creamy crockpot mac and cheese with crispy bacon is the ultimate comfort food—effortless, foolproof, and perfect for potlucks, family dinners, or lazy Sundays. The slow cooker does all the work, delivering a silky, indulgent cheese sauce with a smoky bacon crunch.

Ingredients

Scale
  • 1 pound elbow macaroni (or small pasta like shells or cavatappi)
  • 4 cups sharp cheddar cheese, shredded (about 16 ounces)
  • 1 can (12 ounces) evaporated milk
  • 2 cups whole milk
  • 4 ounces cream cheese, softened and cubed
  • 4 tablespoons unsalted butter, cubed
  • 1 teaspoon salt (plus more for pasta water)
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika (smoked or sweet)
  • Pinch of cayenne pepper (optional)
  • 8 slices thick-cut bacon
  • 1 tablespoon brown sugar (optional)
  • Fresh chives or parsley, chopped (for garnish)

Instructions

  1. Cook the bacon: Place bacon slices in a cold skillet. Turn heat to medium and cook for 6-8 minutes, flipping once, until crispy. If using brown sugar glaze, sprinkle it on during the last minute. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into bite-sized pieces. Set aside.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 2-3 minutes less than package directions (very al dente). Drain and rinse with cool water to stop cooking. Toss with a drizzle of oil to prevent sticking.
  3. Prepare the slow cooker: Lightly grease the inside of a 6-quart slow cooker with butter or non-stick spray.
  4. Layer the ingredients: Add cooked pasta to the slow cooker. Pour in evaporated milk and whole milk. Add cubed cream cheese, butter, salt, pepper, garlic powder, paprika, and cayenne (if using). Sprinkle shredded cheddar cheese on top. Do NOT stir yet.
  5. Cook on low: Cover and cook on LOW for 2 hours. After 1 hour, stir to combine. Cook for the remaining hour, stirring once more halfway through. Do not cook on high.
  6. Add the bacon: Once creamy and bubbly, stir in about two-thirds of the crumbled bacon. Reserve the rest for topping. Taste and adjust seasoning.
  7. Serve immediately: Spoon into bowls, top with reserved bacon and fresh chives or parsley. Serve hot.

Notes

Shred your own cheese for the smoothest sauce. Cook pasta 2-3 minutes less than al dente to avoid mushiness. For best results, cook on low only. If sauce is too thin, cook uncovered for 15-20 minutes; if too thick, add a splash of warm milk. Make ahead: prepare a day in advance and reheat on low with a splash of milk.

Nutrition

Keywords: crockpot mac and cheese, creamy mac and cheese, bacon mac and cheese, slow cooker mac and cheese, comfort food, party dish

Find it online: https://vexifood.com/creamy-crockpot-mac-and-cheese-with-crispy-bacon/