Slow Cooker Broccoli Bacon Macaroni and Cheese
This creamy and cheesy macaroni and cheese is enhanced with crispy bacon and nutritious broccoli, making it a delightful comfort food perfect for any occasion. Cooked slowly to achieve a rich flavor and gooey texture, it’s sure to please everyone at the table.
- Prep Time: 5 minutes
- Cook Time: 180 minutes
- Total Time: 185 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 (8-ounce) package cream cheese, cubed
- 4 cups shredded sharp cheddar cheese, divided
- 1 cup cooked and crumbled bacon
- 2 ½ cups milk
- 8 ounces Velveeta, cubed
- ½ teaspoon dry mustard
- 4 tablespoons butter
- 1 (12-ounce) package frozen broccoli florets, thawed
- 1 (16-ounce) package elbow macaroni
- 1 (12-ounce) can evaporated milk
Instructions
- Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook for 6 minutes. Drain and rinse under cold water.
- Prepare your slow cooker by spraying it with nonstick cooking spray.
- In the slow cooker, combine the cooked macaroni, butter, evaporated milk, milk, 3 cups of the shredded cheddar cheese, Velveeta, cream cheese, and dry mustard. Stir well to mix everything together.
- Cover the slow cooker and cook on high for 2 to 3 hours, stirring occasionally to ensure even cooking.
- About 30 minutes before serving, stir in the thawed broccoli florets and crumbled bacon. Re-cover and cook until the broccoli is tender and the mixture is bubbly.
- Sprinkle the remaining cheddar cheese over the top. Cover again and let it sit until the cheese is melted and gooey.
- For an extra touch, garnish with additional crumbled bacon if desired before serving.
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg