Average Rating: 4.25TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
YIELD: 18 servings.Ingredients
- 2 large eggs, lightly beaten
- 4 cups whole milk
- 1 can (12 ounces) evaporated milk
- 1/4 cup butter, melted
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 package (16 ounces) small pasta shells
- 1 cup shredded provolone cheese
- 1 cup shredded Manchego or Monterey Jack cheese
- 1 cup shredded white cheddar cheese
- 8 bacon strips, cooked and crumbled
Instructions
- 1. In a large bowl, whisk the first 6 ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker.
- 2. Cook, covered, on low until pasta is tender, 3 to 3-1/2 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.
Nutrition Facts
1/2 cup: 272 calories, 14g fat (8g saturated fat), 59mg cholesterol, 400mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 13g protein.
