Categories: Slow Cooker
Ingredients
- 2 large eggs, lightly beaten
- 4 cups milk
- 12 oz. can evaporated milk
- 1/4 cup butter, melted
- 1 tbsp. all-purpose flour
- 1 tsp salt
- 16 oz. small pasta shells
- 1 cup shredded provolone
- 1 cup shredded Manchego
- 1 cup shredded white cheddar
- 8 bacon strips, cooked and crumbled
Directions
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In a large bowl, whisk the first 6 ingredients until blended. Stir in pasta and cheese; transfer to a slow cooker.
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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.