mac and cheese

Ok, the key to this whole thing y’all is not overcooking the pasta in the crock pot. While I say 2 hours cook time here, depending on pasta and brand and your crock pot it could take 3. So, it does require a little babysitting at the 2 hour mark.

Other than that, you know we love easy, and this is an easy spicy bacon mac and cheese recipe so here ya go!

Ingredients and directions:

  • 2 1/2 Cups Whole Milk
  • 12 oz. can evaporated milk
  • 5 strips cooked smoked bacon, diced
  • 1 Large or 2 small fresh jalapenos. Seeded and diced (wash hands well afterwards)
  • 1 small sweet vidalia onion diced
  • 1 tsp hickory smoked sea salt (kosher salt if you don’t have)
  • 1/2 tsp pepper
  • 1 lb. elbow macaroni
  • 1/4 cup butter cubed
  • 4 oz. Velveeta cubed
  • 8 oz. Sharp cheddar. Either fresh grated or shredded bag
  • 4 oz. Monterrey Jack.
  • (NOTE: Or you could go with 12 oz. of shredded Mexican Blend for a different flavor)
  1. Throw your veggies into bottom of slow cooker.
  2. Turn on cooker to low
  3. Whisk your milks, salt and pepper pour into crock pot.
  4. Pour in your macaroni. Press down with a spatula or such. If it’s not covered all of the way don’t stress, it’s ok.
  5. Now top with butter then cheeses
  6. Top with bacon
  7. IMPORTANT: To keep condensation from dripping into mixture, take a towel and place over top before putting on cover. When checking the towel will also help to grab excess moisture, preventing your mixture from becoming watery.
  8. Stir an hour into cooking. Check again at an hour and half for wellness, every 30 minutes after until done.
  9. Crumbled Ritz crackers on each serving adds an extra punch

Recipe: Bacon Wrapped Jalapenos Stuffed With Avocado

 

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