Slow Cooker Bacon Macaroni And Cheese Food

SLOW COOKER BACON, MACARONI AND CHEESE

Steps:

• Get out your ingredients and get everything measured.
• Fry your bacon until crisp, remove from pan and drain on paper towel. Once drained, crumble it and place on another paper towel until needed.
• Leave a few tablespoons of bacon grease and add your chopped onion. Stir until onions are tender.
• Add peppers for a minute or so and then remove from heat and set aside.
• Line your slow cooker with an aluminum foil collar and coat with cooking spray. If you need to take a moment to watch the video to see how to do this. Otherwise, you are basically just lining your slow cooker with tin foil until it comes up over the edge of your slow cooker. Your lid will sit inside the tin foil.
• Prepare your boiling water while you are microwaving the pasta.
• Microwave macaroni and oil in bowl at 50 percent power, stirring every minute, until macaroni begin to look toasted and blistered, 5 to 8 minutes.
• Transfer hot macaroni to prepared slow cooker and immediately stir in 2¾ cups boiling water.
• Stir in evaporated milk, condensed soup, cheddar, Monterey Jack, mustard, 1 teaspoon pepper, and ½ teaspoon salt.
• Add bacon, onions and peppers.
• Give everything a good stir trying not to puncture the tinfoil.
• Cover and cook until macaroni are tender, 1 to 2 hours on high.
• The first time you make this recipe in your slow cooker check your pasta and give it a quick stir at the 1 hour mark (I remove the lid with the spoon in my hand and while holding the lid give it a stir and leave a few noodles on the spoon and return the lid to the slow cooker). You don't want the lid off for any longer than you have to.
• Allow pasta on your spoon to cool slightly, check your pasta for doneness and see if any salt, pepper or other seasonings are needed.
• Decide how close your pasta is to being cooked, the way you prefer, and check slow cooker accordingly until cooked. I would not check any sooner than every 12 to 15 minutes.
• Season with salt and pepper to taste.
• If you are serving from your slow cooker, gently stir remaining ¼ cup boiling water into macaroni until combined. You may want to add a little more boiling water or none at all. The decision is up to you. I always add it myself.
• Macaroni can be held on warm or low setting for up to 30 minutes. Adjust consistency with extra boiling water as needed.
• Once finished serving macaroni and cheese, grab the overhanging tinfoil, lift and dump any leftovers into an airtight container and into your fridge.
• I hope you will take a moment to let me know what you thought of this recipe. Please take a look below at all of the variations you have when making this recipe and I urge you to try at least a few of them! I think you will be glad you did.

SLOW-COOKER BACON MAC & CHEESE

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker., Cook, covered, on low until pasta is tender, 3 to 3-1/2 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.

SLOW COOKER MACARONI AND CHEESE

Steps:

• In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

SLOW COOKER MACARONI AND CHEESE RECIPE

Steps:

• Spray inside of crockpot with non-stick cooking spray.
• Add fresh and evaporated milks to a bowl, then beat in eggs.
• Add all remaining ingredients to the milk-egg mixture and mix well. Pour into crockpot.
• Cover, set to low, and cook 5-6 hours. Do not stir or remove lid during cooking time.

SLOW COOKER MAC 'N' CHEESE

Steps:

• Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni.
• Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk - this will depend on the size of your slow cooker and the brand. Serve with extra cheese.

CROCK POT BACON MAC & CHEESE

Steps:

• Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.
• Add cheese and noodles, and stir well to combine. Pour the mixture into the crock pot.
• It will be very liquidy.
• Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly our pasta got fork-tender.

ULTIMATE SLOW-COOKER MACARONI & CHEESE

Steps:

• Cook macaroni on the stove top per package directions.
• Meanwhile, dissolve the powdered milk in the fluid milk (this will be easier if the milk is warm - but it's not necessary - it's OK if a small amount of powdered milk is not completely dissolved).
• Combine the milk mixture with the cheese soup and grated cheese in the crock pot. When the macaroni is done, drain and add it to the crock pot. Stir to combine.
• Cook on low setting for 2 1/2 hours.

SLOW COOKER MACARONI AND CHEESE

Steps:

• Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; saute 5 minutes or until tender.
• Place onion mixture and macaroni in a 3-quart electric slow cooker coated with cooking spray.
• Place flour and next 4 ingredients in a small bowl; gradually add milk, stirring with a whisk until well blended.
• Add milk mixture, cheeses, and pimiento to slow cooker; stir well.
• Cover with lid; cook on high-heat setting 1 1/2 hours or until thick and creamy, stirring after 1 hour.