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Title: Slow-Cooker Bacon Mac & Cheese
Categories: Pasta, Cheese, Pork, Dairy
Yield: 18 servings

2 lg Eggs; lightly beaten
4 c Whole milk
12 oz Can evaporated milk
1/4 c Butter; melted
1 tb A-P flour
1 ts Salt
16 oz Small pasta shells
1 c Shredded provolone cheese
1 c Shredded Manchego or
- Monterey Jack cheese
1 c Shredded white cheddar
- cheese
8 sl Bacon; cooked, crumbled

In a large bowl, whisk the first 6 ingredients until
blended. Stir in pasta and cheeses; transfer to a 4 or 5
quart slow cooker.

Cook, covered, on low until pasta is tender, 3-3-1/2
hours. Turn off slow cooker; remove insert. Let stand,
uncovered, 15 minutes before serving. Top with bacon.

Kristen Heigl, Staten Island, New York

Makes: 18 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Spaghetti can be eaten most successfully by inhaling it like a vacuum.
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