SLOW COOKER BACON MAC AND CHEESE

INGREDIENTS

  • 6 slices bacon
  • 1-2 jalapenos seeded and minced, optional
  • 8 ounces fusilli pasta or elbow macaroni, uncooked
  • 12 ounces sharp Cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 2 large eggs, lightly beaten
  • 1 1/2 cups whole milk
  • 1 (12-ounce) can evaporated milk
  • 2 tablespoons butter, melted
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

INSTRUCTIONS

  • Cook bacon in a nonstick skillet. Place on paper towel-lined plate to cool and then crumble the bacon.
  • Discard all but 1 tablespoon bacon fat. Saute jalapeno in bacon fat until soft. Remove from heat.
  • Spray a crockpot with cooking spray. (My crockpot is about 6 quarts.) Use a slotted spoon to remove jalapenos from skillet and place in crockpot.
  • Combine all remaining ingredients, including bacon in crockpot and stir well.
  • Cover and cook on HIGH for 30 minutes.
  • Reduce heat to low and continue to cook for 2 1/2 hours.