Hello, lovelies!  It has been quite the busy time in the Chaney hizzy…from in-laws and out-of-town friends visiting, to a sick kitty, then a weekend of Independence Day ‘Merica celebrations.  We will be heading out of town Thursday for one of my best friends’ weddings in the oh-so beautiful Savannah, followed by a mini vacation on Tybee Island.  I’ll be taking the time to recoup and write, but will be back in full force later next week.  Just wanted to give an update to let you know I’m not fizzling out on ya.  😉

I hope everyone had a safe and sparkling 4th filled with lots of sunshine, family, & good ole American cooking.  Here is my new favorite Crock-Pot Mac & Cheese recipe to hold you over…

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Ingredients:

Shells or elbow noodles // 1 – 16 oz box

Butter (melted) // 4 tbsp

EVOO (Extra Virgin Olive Oil) // 4 tbsp

Evaporated milk // 2 – 12 oz cans

Milk // 2 cups

Sea salt // 4 tsp

Cheddar cheese (shredded) // 2 1/2 cups, divided

Colby jack cheese (shredded) // 2 cups

Velveeta cheese // 16 oz box

Bacon // 1 package

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Directions:

1. Cook noodles on stove top (as directed), then drain.
2. Spray Crock-Pot with cooking spray (we prefer PAM Olive Oil Cooking Spray), turn Crock-Pot temperature on high, then place warm noodles inside.
3. Mix in 4 tbsp butter and 4 tbsp EVVO, until butter is melted.
4. Pour in:
   • Evaporated milk (2 – 12 oz cans)
   • Milk // 2 cups
   • Sea salt // tsp
   • Cheddar cheese (shredded) // 2 cups (save other 1/2 cup for later)
   • Colby jack cheese (shredded) // 2 cups
   • Velveeta cheese //16 oz box (cut into 1 in squares to help melt quicker)
5.  Cook in Crock-Pot on high for approximately 2 hours (stirring occasionally to keep from sticking to the bottom)

After about an hour, time to prep the bacon.

1. Set oven to 400°.
2. Line bacon on baking sheet in a single layer.  (It’s okay to overlap a little, since we are just going to crumble it for topping.)
3. Cook for approximately 25 – 35 minutes, depending on the speed of your oven.  The goal is extremely crispy without being burnt.
4. Remove bacon from cooking sheet, laying on layers of paper towels to absorb excess grease.
5. Once cool, break bacon into tiny pieces.
6.  ***Don’t forget to continue stirring your Mac & Cheese!

After you hit the 2ish hour mark on your Mac & Cheese (this is by no means a precise time table, so take it with a grain of salt), it’s time to prep the baking dish.

1.  Spray 13 x 9 glass baking dish with cooking spray.
2. Pour Mac & Cheese out of Crock-Pot into backing dish.
3. Top with bacon bits and remaining Cheddar cheese (shredded) // 1/2 cup.
4. Bake at 375° for approximately 10-15 minutes, until top becomes golden and crispy.

Ta-da!  Amaze all of your family and friends with the most American Bacon-Covered Crock-Pot Mac & Cheese you could possibly imagine (and have plenty of time to get beautified, clean the house, or sneak in a few episodes of Sex and the City while the Crock-Pot does most of the cooking for you).