Description
A velvety, rich pasta dish topped with crispy bacon bits, perfect for effortless weeknight dinners or busy gatherings.
Ingredients
Scale
- 12 ounces rotini pasta
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices thick-cut bacon (cut into 1-inch pieces)
- 1/2 cup panko breadcrumbs (optional)
Instructions
- Place the cut bacon pieces into a large skillet over medium heat and stir occasionally until the fat renders and the meat turns deep golden brown and very crisp, about 8 to 10 minutes; transfer the cooked bacon to a paper towel-lined plate to drain, reserve 1 tablespoon of rendered bacon fat if using breadcrumbs, and let the bacon cool completely.
- Add the uncooked rotini pasta directly into the slow cooker insert and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper, tossing gently to distribute the spices evenly without adding any liquid yet.
- Pour the whole milk and heavy cream over the seasoned pasta ensuring the liquids cover the pasta by at least an inch, then add half of the shredded cheddar cheese and all of the Gruyère cheese, stirring gently to submerge the pasta and suspend the cheese in the dairy.
- Cover the slow cooker with its lid, set the heat to Low, and cook for 3 to 4 hours without lifting the lid frequently; check the pasta around the 3-hour mark for tenderness, adjusting cooking time or adding warm milk if necessary until the noodles are al dente.
- Turn off the slow cooker, stir in the remaining 2 cups of shredded cheddar cheese until melted by residual heat, fold in the cooled crispy bacon pieces while reserving a small handful for garnish, and if using panko breadcrumbs, toss them with the reserved bacon fat in a skillet until golden before sprinkling over the top.
- Serve the mac and cheese hot directly from the slow cooker, garnishing with the reserved bacon bits and optionally a dusting of smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
- Cholesterol: 100
Keywords: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the sauce will thicken upon cooling, so add a splash of milk or water when reheating in the microwave or on the stove. Freezing is not recommended as the dairy-based sauce tends to separate and become grainy upon thawing. If the sauce appears too thick during preparation, stir in an additional 1/4 cup of milk to reach a pourable consistency.