Indulge in this creamy and comforting Slow Cooker Broccoli Bacon Macaroni and Cheese. With tender elbow macaroni, smoky bacon, and vibrant broccoli, all enveloped in a rich, cheesy sauce, this dish is perfect for any family gathering or potluck.
Ingredients:
- 1 16-ounce package elbow macaroni
- 4 tablespoons butter
- 1 12-ounce can evaporated milk
- 2 cups milk
- 4 cups shredded sharp cheddar cheese, divided
- 8 ounces Velveeta, cubed
- 1 8-ounce package cream cheese, cubed
- teaspoon dry mustard
- 1 cup cooked and crumbled bacon
- 1 12-ounce package frozen broccoli florets, thawed
Directions:
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 6 minutes. Drain and rinse.
- Prepare the slow cooker with nonstick cooking spray.
- Add the cooked macaroni, butter, evaporated milk, milk, 3 cups of shredded cheddar cheese, Velveeta, cream cheese, and dry mustard to the slow cooker. Stir to combine.
- Cover and cook on high for 2 to 3 hours, stirring occasionally.
- About 30 minutes prior to serving, stir in the broccoli and bacon. Re-cover and continue cooking until the broccoli is tender.
- Sprinkle the remaining cheddar cheese over the macaroni and cover until melted.
- Garnish with additional cooked and crumbled bacon, if desired.
- Prep Time: 5 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 5 minutes
- Servings: 8