It's been a minute since my last post, but I'm hoping to be posting more frequently again now that I'm settled in our new house. Yes, the delay in posting is because we bought a house! I have a new, spacious, beautiful kitchen that really lends itself to loads and loads of baking. That said...this post isn't about a baked good. Woops.
I know I've mentioned that when it comes to cooking, I am not really a fan. I love recipes that are quick and easy and require few ingredients. I just don't have the patience for complicated. So, obviously, I love Crockpots. They are the most amazing invention ever. You just throw everything in in the morning before work and when you get home it's done. Yay! This particular recipe isn't an all-dayer, but look for some in the future.
I also love mac & cheese (and honestly, who doesn't?) and was so excited to find this easy Crockpot recipe on the interwebs. I made it as is and it was awesome, but, of course, I decided to step it up and put my own delicious twist on it. Which clearly started with adding bacon.
Bacon Mac & Cheese
1 1/2 cups whole milk
12 ounce can evaporated milk
1/4 cup of butter, melted but cooled to room temperature
1/2 teaspoon salt
1 cup shredded Italian blend cheese
1 1/2 cups shredded sharp cheddar
1 1/2 cups shredded regular cheddar
2 cups elbow macaroni
6 pieces of cooked, chopped bacon
1/2 cup grated Parmesan cheese
Grease the inside of the slow cooker with butter. Combine milks, butter, eggs and salt in the slow cooker and whisk until smooth. Add the Italian blend and cheddar cheeses, macaroni and bacon and stir gently until everything is evenly spread/coated. Sprinkle the Parmesan on top. Cover and cook on high for 30 minutes. Reduce to low heat and cook for an additional 1 1/2 - 2 hours. Edges will begin to burn if left in too long.