Bacon Mac and Cheese

Ingredients -

6 slices bacon
1-2 jalapeños seeded and minced
8 ounces fusilli pasta, uncooked (or elbow macaroni)
12 ounces sharp Cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
2 large eggs, lightly beaten
1½ cups whole milk
1 (12-ounce) can evaporated milk
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
Directions - 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 the minced jalapeños in remaining bacon fat until soft. Remove from heat.
Spray a crockpot with cooking spray. Use a slotted spoon to remove the jalapeños from skillet and place in crockpot.
Combine all of the remaining ingredients, including bacon, in crockpot and stir well.
Cover and cook on HIGH for around 30 minutes.
Reduce the heat to low and continue to cook for 2½ hours or for as long as you need before serving.

Feel free to double the recipe if your crock pot is large enough to accommodate. The above recipe is for a crock pot around 6 quarts in size.

Servings - 15 people

by - Ben Power

Prep Time - 20 minutes

Cook Time - 3 hours


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This site is dedicated to the memory of Maxine Jindrich Power and Bessie Weinstein Pokodner.

Copyright © 2019 by Ben Power, Editor (see his home page). Please contact Ben at either or on Twitter @theCookingMaven with questions or comments. See our disclaimer and privacy statement with any legal questions. This page was last modified on Tuesday, September 18, 2018.