Slow Cooker Bacon Mac & Cheese

Ingredients

2 large eggs, lightly beaten

4 C. whole milk

1 can (12oz) evaporated milk

1/4 C. butter, melted

1 tbsp. all-purpose flour

1 tsp. salt

1 pkg (16oz) small pasta shells

1 C. (4oz) Shredded Provolone cheese

1 C (4oz) shredded Manchego or Monterey Cheese

1 C. (4oz) shredded white cheddar cheese

8 bacon strips, cooked & crumbled

Directions

1) In a large bowl, whisk the first six ingredients until blended. Stir in pasta and cheese; transfer to a 4 or 5 quart slow cooker.

2) Cook, covered, on low 3-3 1/2 hrs or until pasta is tender. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.

Prep: 20 minutes

Cook: 3 hours plus standing

Makes: 18 Servings (1/2 Cup each)