With half & half, cheddar cheese condensed soup, and a combination of three Cabot cheeses – Extra Sharp Cheddar, Smoky Bacon Cheddar, and Monterey Jack – this is no ordinary mac and cheese! All of that wonderful cheese flavor is beautifully complemented with black pepper, paprika, and a lovely bacon habanero pretzel crumb topping. This slow cooker bacon mac and cheese is one dish you’ll want to save for when you’re really craving an extra hearty version of this classic comfort food! Once you’ve made it, feel free to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make this slow cooker mac and cheese, combine half & half, three cans of cheddar cheese condensed soup (or make three batches of this homemade simple cheese sauce and use instead), paprika, and black pepper in a bowl, whisking together.
Add Pretzel Crisps to a food processor and break down into crumbs. Pour out and wipe down the food processor. Then add all three Cabot cheeses to the food processor and shred. Save about 2 cups of the shredded cheese and put aside.
In a large slow cooker, pour in dry macaroni, half & half mixture, shredded cheese, and slices of Cabot Salted Butter. Mix well, top with the remaining 2 cups of shredded cheese, and sprinkle Pretzel Crisps crumbs on top. Cook on low setting for 3-4 hours.
Did you know that Cabot is a cooperative of over 800 farm families who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about this slow cooker bacon mac and cheese so, if you could rate and review the recipe once you’ve tried it, we’d really appreciate it!
6 cups dry elbow macaroni pasta
8 ounce bar of Cabot Extra Sharp Cheddar
8 ounce bar of Cabot Smoky Bacon Cheddar
8 ounce bar of Cabot Monterey Jack Cheese
6 tablespoons Cabot Salted Butter cut into slices
5½ cups half & half
3 10¾ ounce cans of Cheddar Cheese condensed soup (or a triple batch of this homemade version)
1½ teaspoon ground black pepper
1½ teaspoon paprika
Bacon Habanero Pretzel Crisps
COMBINE half & half, condensed soup (or homemade version), paprika and black pepper in a bowl and whisk together.
ADD Bacon Habanero Pretzel Crisps to a food processor and break down into crumbs. Pour out and wipe down the food processor. Next, shred cheese in the food processor. Save about 2 cups of cheese and put it to the side.
POUR dry macaroni into a large slow cooker. Add in half & half mixture, shredded cheese and slices of butter. Mix well. Top with the remaining 2 cups of cheese, then sprinkle on Pretzel Crisps crumbs.
SET slow cooker to low. Cook 3-4 hours. Serve.
Made this Saturday. It was delicious. I will make it again. I can envision some additional touches I may want in the future. For this one, the only thing I changed was that I used smoked paprika and added some onion too.