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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.

 Recipe by Kristen Heigl, Staten Island, New York

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

 Uncle Dirty Dave's Archives

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