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)
