Ingredients

The following ingredients have 18 Servings
  • 2 large eggs, lightly beaten
  • 4 cups whole milk
  • 1 can (12 ounces) evaporated milk
  • 1/4 cup butter, melted
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 package (16 ounces) small pasta shells
  • 1 cup shredded provolone cheese
  • 1 cup shredded Manchego or Monterey Jack cheese
  • 1 cup shredded white cheddar cheese
  • 8 bacon strips, cooked and crumbled

Instruction

  • In a large bowl, whisk the first 6 ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker., Cook, covered, on low until pasta is tender, 3-3-1/2 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.