Slow Cooker Bacon, Macaroni and Cheese or mac and cheese is the best, easy, creamy, cheesy, comfort food using evaporated milk and a fantastic method!
Slow Cooker Bacon, Macaroni and Cheese
I have tried several slow cooker macaroni and cheese recipes over the years and there always seemed to be some sort of a problem with them ALL and I have a list of complaints that I will spare you from hearing, except for two. You are much luckier than my husband who has heard them all more than once!
Either the noodles were swollen and mushy or the sauce became inedible. The sauce would either turn out gritty or would actually separate and stirring didn’t help, no matter how much you did it.
Both results made my effort a huge waste of time and eventually I just gave up on Slow Cooker Mac and Cheese.
I have tried using uncooked, partially cooked and almost cooked noodles, all kinds of cheeses, soups, thickening agents like flour and cornstarch, and I never found a bacon mac and cheese recipe I was happy with and would make again myself, let alone share with you.
Luckily, the folks over at America’s Test Kitchen have come up with an incredible technique to solve both of these problems and we now enjoy the Best Slow Cooker Mac and Cheese, with or without bacon, ground beef, sausage or even jalapenos, any time we want!
No more disappointment and the taste is Bacon Mac and Cheese perfection! The best part is that now you can enjoy this creamy mac and cheese with evaporated milk recipe too and I am so excited to finally share it with you!
Best Slow Cooker Mac and Cheese
Generally speaking, slow cooker macaroni and cheese has a bad reputation. As already mentioned, the pasta can be easily swollen and overcooked and usually the cheese sauce, with a dairy or milk base of some kind, will separate and curdle because of the long exposure to heat.
This is the Best Slow Cooker Mac and Cheese recipe because the toasting of the pasta in your microwave solves the problem of swollen pasta. I wish I thought of the technique myself but America’s Test Kitchen gets all of the credit for figuring this out.
You are thinking what on earth does she mean? Toasting the macaroni? She must be out of her mind but be patient and you will be glad you hung in there with me.
Toasting the macaroni means that you lightly coat the pasta with oil and then microwave it, in bursts, stirring in between, at a reduced temperature, until pasta starts to darken somewhat.
This technique will prevent excessive swelling. Really. It sounds strange but boy oh boy will you be pleased with the results, just like I was. I highly recommend having a look at the video below just to see exactly what I mean. Sometimes a picture is worth a thousand words.
Creamy Mac and Cheese with Evaporated Milk
This creamy mac and cheese with evaporated milk recipe not only includes evaporated milk but it includes condensed cheddar cheese soup and freshly grated cheeses as well to create the most delicious and stable cheese sauce, perfect for your slow cooker.
By stable I am referring to the sauce separating, curdling or becoming oily and inedible. Evaporated milk and condensed cheddar cheese soup, have stabilizers already in them that leave a creamy sauce that doesn’t ruin with prolonged exposure to heat.
Using some freshly grated cheddar and some creamy Monterey Jack cheese, results in an amazing cheese sauce that is super smooth and creamy. Most importantly it will stay that way, not indefinitely, but long enough for you all to enjoy it!
Can I use regular milk instead of evaporated milk?
Unfortunately no but you can make your own evaporated milk if needed. There are lots of recipes on how to make it online but I was told to gently simmer 6 3/4 cups of regular milk until it reduces to 3 cups.
I have never tried it but have been told it works as long as you gently simmer the milk and don’t try and rush the process or your milk can easily spoil.
Can I use condensed milk instead of evaporated milk?
Unfortunately you cannot substitute condensed milk for evaporated milk as it is sweetened and this dish will not work out if you use it.
Easy Crock Pot Mac and Cheese
This easy creamy mac and cheese with evaporated milk does not require you to do anything with your pasta besides putting it in the microwave for minutes and add boiling water to your slow cooker, to assist in cooking the noodles, at times during the recipe or as needed. Easy peasy.
Overall this recipe is super simple but unlike many slow cooker or crock pot recipes that you can just dump and go, unfortunately with this recipe you have about an hour before you will be needed back at your slow cooker.
After preparing your slow cooker with tinfoil, microwaving your pasta for minutes, combining all of your ingredients, this recipe will be ready to serve in 1 to 2 hours, depending on your slow cooker, the kind of pasta and a host of other factors.
It is most important that you get to know your slow cooker or crock pot just like you know your oven. You will be glad you did.
I am begging you to trust me and give this recipe a try. You won’t regret it! If you are a macaroni and cheese lover you just have to and I can’t wait to hear what you think!
Variations of Crock Pot Mac and Cheese
- replace the type of pasta or noodles used instead of elbow macaroni and try small shells, rotini, penne or corkscrew (cavatappi or cellentani)
- switch your cheeses around or try a new variety of cheese, instead of cheddar cheese and Colby or Monterey Jack, maybe a marble cheese, Mexican blend, or even some cream cheese or Velveeta or American cheese, remembering to shred the cheese yourself for the best results
- switch up your proteins and instead of bacon add ham, or ground beef, ground pork, ground turkey, sausage either ground or sliced, and then there are leftovers, everything from roast beef to chicken to pulled pork, as long as it’s cooked anything truly goes
- add cooked crab, scallops or lobster
- add some hot sauce or sriracha or add a diced and seeded jalapeno or two
- cook some ground beef, pork or turkey with taco seasoning, just like you are going to make tacos, drain and add it to your macaroni and cheese with a Mexican blend of cheese that usually includes cheddar, asadero, Monterey Jack and Queso Quesadilla cheeses and some seasonings
- add some leftover or rotisserie chicken and some buffalo wing sauce to your macaroni and cheese
- try adding cayenne pepper, Cajun seasoning, chili powder, crushed red pepper flakes, or garlic to add a different flavor
- add some salsa, chili (leftover or canned) or canned diced tomatoes, chopped fresh work too
- garnish with green onions, chives or parsley
- sprinkle top with crumbs right before serving, my grandmother used to sprinkle some on top as she was serving it
- with between 25 and 30 minutes left in the cooking time add some fresh broccoli, cauliflower, carrots or beans, after all even picky eaters won’t complain about vegetables covered in cheese
- add some drained, canned corn, peas or beans at least 5 minutes before serving
How to Make a Slow Cooker Foil Liner
First, I must explain the difference between a crockpot and slow cooker. A crockpot is a kind of slow cooker with stoneware used to hold the food and sits in the middle of a surrounding heating element.
A slow cooker includes a metal bowl to hold the food and sits on top of a heating element.
On most crock pots and slow cookers, the hottest spot is the strip around the bottom edge and the back of your slow cooker or crock pot, around the area where the power cord usually sits, opposite the buttons. To avoid this potential problem you can easily use a foil liner.
A foil liner will act as an insulator and assist in the prevention of over-browning or burning of your food, create a more even cooking environment for your food and make clean up a whole lot easier.
All you need to do is layer and fold a few sheets (depending on the width of your foil) of heavy duty tin foil, in both directions, before adding any food items to your crock pot or slow cooker.
Make sure to gently press your tinfoil into every side and bottom edge so the tinfoil is totally touching the inside of your slow cooker or crock pot. Make sure to fold the ends of the tinfoil over the edge around the top, where the lid will sit.
The tinfoil that will hang over the side of your slow cooker will help you remove the macaroni and cheese from your slow cooker easily, if needed, and cleanup will be a breeze.
Don’t stress about it too much, it doesn’t have to be perfect, because remember adding the food will also help to press the tinfoil towards the inside walls of your slow cooker as well.
You can also buy Reynolds Kitchens Premium Slow Cooker Liners each measuring 13 x 21 inches to fit 3 to 8-quart round or oval slow cookers if you’d rather not make a homemade version yourself.
Can I bring this Bacon Mac and Cheese to a party?
If you want to bring this bacon mac and cheese to a potluck, party or an event it is best if you totally prepare your slow cooker, add all of your ingredients and pack it up without turning it on.
That being said, depending on how long your drive is to the party I would just prepare the macaroni noodles when you arrive in their microwave, if at all possible. Afterall toasting the noodles takes only minutes.
As soon as you arrive, assuming you are able to, give it a stir and plug it in. Since cook time is between 1 and 2 hours total and you need to try not to keep it on warm for longer than 30 minutes, without possibly adding some boiling water.
I have found personally that this is the best way to do it and haven’t had an issue yet.
Ingredients in Slow Cooker Macaroni and Cheese
- elbow macaroni or small shells
- vegetable oil
- boiling water, plus extra as needed
- evaporated milk
- condensed cheddar cheese soup
- mild cheddar cheese, shredded
- Monterey Jack cheese, shredded
- dry mustard which enhances the cheesy flavor
- salt and pepper
- onions
- bacon
How to make Slow Cooker Mac and Cheese with Bacon
Line slow cooker with aluminum foil liner and lightly coat with vegetable oil spray.
Microwave macaroni and oil in bowl at 50 percent power, stirring occasionally, 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.
Cover and cook until macaroni are tender, 1 to 2 hours on high.
Gently stir remaining ¼ cup boiling water into macaroni until combined.
Season with salt and pepper to taste.
Adjust consistency with extra boiling water as needed.
Serve.
(Macaroni can be held on warm or low setting for up to 30 minutes easily.)
How do you Store, Freeze and Reheat Bacon Macaroni and Cheese?
This recipe is best served fresh, but will easily store in the fridge for up to 3 days. You will need to add some boiling water possibly to reach your desired consistency.
You can store macaroni and cheese in an airtight container in your freezer for up to 3 months if absolutely necessary. Honestly I am not a huge fan of freezing macaroni and cheese but my husband and son don’t see a problem with it at all.
Allow the macaroni and cheese to defrost in your fridge the night before you want to reheat it. You can then reheat it on your stovetop, microwave or in your oven.
Exact timing is impossible for me to include because it will depend on how much macaroni you are reheating and the size of the pot, pan or baking dish you are using to reheat.
Stovetop
Over medium low heat, in an appropriate sized saucepan or skillet, heat until bubbly and your desired consistency. Add water as necessary to thin sauce.
Oven
Place your defrosted mac and cheese into an oven safe baking dish with a lid. Preheat your oven to 350 degrees and bake your macaroni and cheese covered, adding water as necessary until heated all the way through.
Remove lid and add more cheese if desired before removing from oven.
Microwave
Use your microwave, cover with plastic wrap or a lid, and reheat on 50 percent power, one minute at a time, stirring in between, until heated through. Add hot water as needed to thin if needed.
Bacon Jalapeno Mac and Cheese
My son, who always adds some sort of heat to everything he eats, loves adding 1-2 diced, seeded and minced, jalapenos to this Easy Crock Pot Mac and Cheese as it cooks.
He also sprinkles some jalapenos on top, with cheese and bacon of course, then stirs it into this creamy mac and cheese with evaporated milk right before eating it and he loves every bite. Unfortunately, I just can’t handle the heat that the jalapenos bring anymore.
You have to remember that generally jalapenos differ in levels of heat so be careful how much you use. You can always skip using the seeds to reduce the heat a little.
That being said if your final product isn’t hot enough for you feel free to grab some hot sauce and add it afterwards until you achieve the taste you are looking for.
What is the Best Cheese to Use for Macaroni and Cheese?
The key to an amazing macaroni and cheese is to use cheeses that melt well and unfortunately that means shredding the cheese yourself.
Cheddar, orange or white, medium or sharp, melts the best, are reasonably priced and I always include them.
Monterey Jack, Colby Jack or Cheddar Jack cheese melt beautifully and I always include them because of their delicious taste and melting ability.
I would avoid extra sharp cheddar cheeses as they don’t tend to melt like you want and need them to. Also Parmesan has only worked for me when I added it between 20 and 30 minutes before serving.
Once I check and know everything is almost cooked and tastes great, I add it.
Slow Cooker Macaroni and Cheese with Ground Beef
As long as it is cooked, feel free to add as much or as little ground beef as you desire although I usually include about a pound. Sometimes a little more and sometimes a little less.
I have also used a ground beef and ground pork blend or ground turkey and ground pork together, really any combination will work and everyone always loves it.
Also, I have to urge you to consider using bacon along with the ground beef, at least once. I believe that this dinner should be on every meat eaters bucket list and I am not kidding.
Slow Cooker Macaroni and Beef Recipes
You have the option to cook some ground beef, pork or turkey with taco seasoning, as if you were making tacos, drain and add it to your macaroni and cheese.
Perfect as a Taco Tuesday kind of meal most definitely! Use a Mexican blend of cheeses, including cheddar, asadero, Monterey Jack and Queso Quesadilla cheeses and usually with some seasonings.
This Mexican Slow Cooker Macaroni and Cheese with Ground Beef or whichever ground meat you decide on, will not disappoint you or anyone in your family for that matter!
Tips for the Slow Cooker Bacon, Macaroni and Cheese
- make sure your macaroni and cheese is stirred well before putting the lid on to cook
- when cooking pasta in your slow cooker use cooking time as a guide, different pastas have different cooking times and also, if your slow cooker runs hot, check your macaroni and cheese at the 1 hour mark to prevent your pasta from becoming overcooked and mushy
- be aware that adding bacon while cooking this pasta dish will add flavor but the bacon will not be crisp
- save some cooked, crispy and crumbled bacon for serving
- you can purchase pre-cooked bacon to save time if you want to
- especially when cooking with pasta you have to resist the temptation to keep opening the lid of your slow cooker as it will affect total cook time
- do not use pre-shredded cheese to make this recipe, freshly grate the cheese yourself and you will see a difference in melting and the taste of your creamier cheese sauce
- once cooked you can adjust the consistency of your macaroni and cheese with extra boiling water as needed
- this macaroni and cheese can be held on warm or low setting for up to 30 minutes after initial serving
Slow Cooker Bacon, Macaroni and Cheese Video
Slow Cooker Bacon, Macaroni and Cheese
Slow Cooker Bacon, Macaroni and Cheese or mac and cheese is the best, easy, creamy, cheesy, comfort food using evaporated milk and a fantastic method!
Ingredients
- 1 pound elbow macaroni
- 2-3 tablespoons vegetable oil
- 3 cups boiling water, plus extra as needed
- 2 cans (12 oz) evaporated milk
- 2 cans (11 oz) condensed cheddar cheese soup
- 2 cups cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 2 teaspoons dry mustard
- salt (to taste)
- pepper (to taste)
- 1 medium diced or sliced or pearl onions
- 1 large sweet pepper, chopped or sliced
- 1/2-1 pound bacon, chopped (optional)
- 1-2 jalapenos seeded and minced (optional)
Instructions
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Get out your ingredients and get everything measured.
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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.
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Leave a few tablespoons of bacon grease and add your chopped onion. Stir until onions are tender.
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Add peppers for a minute or so and then remove from heat and set aside.
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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.
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Prepare your boiling water while you are microwaving the pasta.
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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.
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Transfer hot macaroni to prepared slow cooker and immediately stir in 2¾ cups boiling water.
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Stir in evaporated milk, condensed soup, cheddar, Monterey Jack, mustard, 1 teaspoon pepper, and ½ teaspoon salt.
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Add bacon, onions and peppers.
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Give everything a good stir trying not to puncture the tinfoil.
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Cover and cook until macaroni are tender, 1 to 2 hours on high.
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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.
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Allow pasta on your spoon to cool slightly, check your pasta for doneness and see if any salt, pepper or other seasonings are needed.
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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.
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Season with salt and pepper to taste.
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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.
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Macaroni can be held on warm or low setting for up to 30 minutes. Adjust consistency with extra boiling water as needed.
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Once finished serving macaroni and cheese, grab the overhanging tinfoil, lift and dump any leftovers into an airtight container and into your fridge.
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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.
Recipe Notes
Recipe has been adapted from America's Test Kitchen
Variations of Crock Pot Mac and Cheese
- replace the type of pasta or noodles used instead of elbow macaroni try small shells, rotini, penne or corkscrew (cavatappi or cellentani)
- switch your cheeses around or try a new variety of cheese, instead of cheddar cheese and Colby or Monterey Jack, maybe a marble cheese, Mexican blend, or even some cream cheese or Velveeta or American cheese, remembering to shred the cheese yourself for the best results
- switch up your proteins and instead of bacon add ham, or ground beef, ground pork, ground turkey, sausage either ground or sliced, and then there are leftovers, everything from roast beef to chicken to pulled pork, as long as it's cooked anything truly goes
- add cooked crab, scallops or lobster
- add some hot sauce or sriracha or add a diced and seeded jalapeno or two
- cook some ground beef, pork or turkey with taco seasoning, just like you are going to make tacos, drain and add it to your macaroni and cheese with a Mexican blend of cheese that usually includes cheddar, asadero, Monterey Jack and Queso Quesadilla cheeses and some seasonings
- add some leftover or rotisserie chicken and some buffalo wing sauce to your macaroni and cheese
- try adding cayenne pepper, Cajun seasoning, chili powder, crushed red pepper flakes, or garlic to add a different flavor
- add some salsa, chili (leftover or canned) or canned diced tomatoes, chopped fresh work too
- garnish with green onions, chives or parsley
- sprinkle top with crumbs right before serving, my grandmother used to sprinkle some on top as she was serving it
- with between 25 and 30 minutes left in the cooking time add some fresh broccoli, cauliflower, carrots or beans, afterall even picky eaters won't complain about vegetables covered in cheese
- add some drained, canned corn, peas or beans at least 5 minutes before serving
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