2014′s Week #9 Winner: Slow Cooker Spicy Bacon Mac N Cheese

Regina Topf from Chicago, IL

Ingredients:
16 ounces small Conchiglie (small shell noodles)
Two 12-ounce can evaporated milk
3 cups half and half
1 stick of butter, melted
1 teaspoon salt
A few dashes of pepper
4 large eggs, beaten
10 cups shredded sharp cheddar cheese
A few dashes of paprika
2 diced jalapenos
1 lb smoked maple bacon

Directions:
• Cook noodles as directed on package, but for only half the time required
• Grill bacon until slightly charred and crispy then when cool, chop into small pieces
• In slow cooker mix the macaroni, jalapenos, evaporated milk, half and half, butter, salt, pepper, eggs, most of the bacon and all but a cup of the grated cheese
• Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes
• Turn off the slow cooker, stir the mixture and top with remaining crispy bacon
• Can be served as is or with a spoonful of sour cream or ranch