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).