Wednesday, January 13, 2016

Slow Cooker Spicy Macaroni and Cheese with Bacon

     When I was a kid, macaroni and cheese was something that came out of a box. It used powder and milk and butter. That was it. That was the only way I knew it. Eventually, I was introduced to the mac & cheese that had the pack of liquid cheese. It wasn't until years into my marriage that I discovered you could make mac & cheese without it coming out of a box. I also learned you could have meat other than hot dogs mixed in to it. This particular recipe is proof humble mac & cheese doesn't have to be boring. It's got all sorts of good things going on. It's got plenty of cheese. It's got bacon. It's got a spicy kick. It's definitely some solid comfort food.

Slow Cooker Spicy Macaroni & Cheese
with Bacon
  • 4 cups elbow macaroni
  • 1/4 pound bacon
  • 1 tablespoon butter
  • 1 can (10 ounces) diced tomatoes with jalapeno peppers, undrained
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup milk
  • 8 ounces shredded Mexican cheese
  • 4 ounces shredded cheddar cheese
  • 1/4 cup bread crumbs
  • 1/4 cup Louisiana Hot Wing Sauce (or hot sauce of choice. Or leave the hot sauce out if you're a big baby)
  • Cook the pasta according to the directions. Drain and mix the butter in with the pasta.
  • Dice bacon and cook in a pan until the bacon is browned and starting to get crispy. Drain and set on a paper towel to soak up excess grease.
  • In a large bowl, throw in the pasta and the rest of the ingredients. Dump it all into a slow-cooker greased with non-stick cooking spray (as always, just coat the bowl of the slow-cooker. Coating the entire slow-cooker isn't going to do you any good)
  • Cook on HIGH for 3 hours
Good Times!

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