MAC AND CHEESE BACON BOWL RECIPES

Name: Slow-Cooker Bacon Mac & Cheese
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 18 servings.
Ingredients: 2 large eggs, lightly beaten; 4 cups whole milk; 1 can (12 ounces) evaporated milk; 1/4 cup butter, melted; 1 tablespoon all-purpose flour; 1 teaspoon salt; 1 package (16 ounces) small pasta shells; 1 cup shredded provolone cheese; 1 cup shredded Manchego or Monterey Jack cheese; 1 cup shredded white cheddar cheese; 8 bacon strips, cooked and crumbled

SLOW-COOKER BACON MAC & CHEESE RECIPE: HOW TO MAKE IT

Slow-Cooker Bacon Mac & Cheese Recipe: How to Make It image

I’m all about easy slow-cooker meals. Using more cheese than ever, I developed an addictive spin on this casserole favorite. —Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Side Dishes

Total Time 03 hours 20 minutes

Prep Time 20 minutes

Cook Time 03 hours 00 minutes

Yield 18 servings.

Number Of Ingredients 11

Ingredients

2 large eggs, lightly beaten
4 cups whole milk
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
1 package (16 ounces) small pasta shells
1 cup shredded provolone cheese
1 cup shredded Manchego or Monterey Jack cheese
1 cup shredded white cheddar cheese
8 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 272 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 400mg sodium, CarbohydrateContent 24g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 13g protein.

MAC AND CHEESE – INSTANT POT RECIPES

Mac and Cheese – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 2 minutes

Yield 6 - 8 servings

Number Of Ingredients 10

Ingredients

1 lb box elbow macaroni
4 tbsp butter
4 cups Water
2 tsp dry ground mustard
1/2 tsp pepper
1 cup evaporated milk
2 cups shredded sharp cheddar
2 cups shredded Monterey jack (or provolone)
1/2 cup grated parmesan cheese
salt (to taste)

Steps:

Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
Salt to taste.

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