Slow Cooker Bacon Mac & Cheese



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



In a large bowl, whisk the first six ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker.
Cook, covered, on low 3-3-1/2 hours or until pasta is tender. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon. Yield: 18 servings (1/2 cup each).