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Spoonful of creamy Bacon Jalapeño Mac and Cheese showing tender pasta shells coated in cheese sauce with pieces of smoky bacon and jalapeños.
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Crockpot Bacon Jalapeno Mac and Cheese

Crockpot Bacon Jalapeño Mac and Cheese is loaded with three kinds of cheese, smoky bacon, and a little spicy kick for an easy, creamy comfort food favorite!
Course Lunch or Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 servings
Calories 674kcal
Author Deb Clark

Ingredients

  • 8 slices bacon
  • 16 ounces medium shell pasta uncooked
  • 12 ounces evaporated milk
  • 2 ½ cups whole milk
  • 1 cup smoked Gouda cheese shredded from block
  • 1 cup sharp cheddar shredded from block
  • 1 cup pepper jack cheese shredded from block
  • 1-2 fresh jalapeños seeded and finely diced
  • ½ teaspoon onion powder
  • ½ teaspoon ground mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon. black pepper
  • ¼ cup butter cut into small cubes

Instructions

  • Spray the inside of a crockpot with cooking spray.
  • In a large skillet, cook the bacon over medium-high heat until crispy. Remove and place bacon on a paper towel-lined plate. Allow to cool a bit, then crumble into small pieces. Set aside.
  • Add uncooked pasta to the prepared crockpot along with evaporated and whole milk, cheeses, diced jalapeños, onion powder, ground mustard, salt, and pepper.
    Pouring milk into a Crockpot filled with uncooked pasta shells, shredded cheese, diced jalapeños, and seasonings for Bacon Jalapeño Mac and Cheese.
  • Place the cubes of butter over the top of the mixture.
    Adding cubes of butter to the uncooked pasta, shredded cheese, and jalapeño mixture in a slow cooker.
  • After the first hour, stir well and begin checking the pasta every 20–30 minutes. Continue cooking on low until the shells are tender and the cheese sauce is creamy, up to approximately 3 hours total, depending on your slow cooker.
  • Just before serving, toss in the crumbled bacon and stir to combine, saving a tablespoon or two for garnish.
    Adding crispy crumbled bacon to creamy Crockpot Bacon Jalapeño Mac and Cheese with tender pasta shells and melted cheese sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To freeze, let it cool completely, then transfer to a freezer-safe container and freeze for up to 2 months.
Keep in mind that the creamy cheese sauce may become a little grainy after freezing and thawing.
For best results, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of milk to bring back that creamy goodness!

Nutrition

Calories: 674kcal | Carbohydrates: 52g | Protein: 30g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 1010mg | Potassium: 483mg | Fiber: 2g | Sugar: 10g | Vitamin A: 861IU | Vitamin C: 1mg | Calcium: 635mg | Iron: 1mg
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