Crock Pot Cheesy Bacon Pasta|This Is Why I’m Full
I have said it before, and I will say it again. Pasta in the crockpot is the best cooking discovery in a long time. I mean really, it gives you so many more options as far as sauces go, it’s low maintenance, no wasted water, etc. I could go on for days. Instead I will tell you about my new favorite Crock Pot
The leftovers were amazing, I was worried that the pasta would get soggy but I think since we cooked it in the sauce there wasn’t enough water for that to happen! (Crisis averted. Soggy pasta = disgusting) I only wish we had made more! Or eaten less, but it was so good we just couldn’t stop!
Let us know what you think of Crock Pot Cheesy Bacon Pasta and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 6 slice bacon chopped
- 1-2 whole jalapenos seeded and minced
- 8 oz pasta uncooked (or elbow macaroni)
- 12 oz Sharp cheddar cheese shredded
- 4 oz monterey jack cheese shredded
- 2 large Eggs lightly beaten
- 1 1/2 cup whole milk
- 1 can evaporated milk 12-ounce
- 2 tbsp Butter melted
- 1 tsp Worcestershire sauce
- 3/4 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Black pepper
- Cook bacon in a nonstick skillet.
- Place on paper towel-lined plate to cool and then crumble the bacon.
- Discard all but 1 tablespoon bacon fat.
- Saute jalapeno in bacon fat until soft.
- Remove from heat.
- Spray a crockpot with cooking spray.
- Use a slotted spoon to remove jalapenos from skillet and place in crockpot.
- Combine all remaining ingredients, except bacon and pasta in crockpot and stir well.
- Cover and cook on low for 2 hours.
- Stir well and add pasta
- Turn heat up to high and keep stirring until pasta is cooked through.
- Enjoy!
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