Slow Cooker Smokey Bacon Mac ‘n Cheese with Bacon Habanero Pretzel Crisps® Crumb Topping
Tip: This serves a very large crowd, so split in half if you don’t need a lot.
6 cups dry elbow macaroni pasta
One 8-ounce block of Cabot Vermont sharp
One 8-ounce block of Cabot Smoky Bacon Cheddar Cheese
One 8-ounce block of Cabot Monterey Jack cheese
6 T butter cut into slices
5 ½ cups half & half
3 10 & ¾ ounce cans Campbell’s Cheddar Cheese condensed soup
1 1/2 tsp ground black pepper
1 1/2 tsp paprika
Bacon Habanero Pretzel Crisps®
Combine half & half, condensed soup, paprika and black pepper in a bowl and whisk together.
Add Bacon Habanero Pretzel Crisps® to a food processor and break down into crumbs. Pour out and wipe down the food processor. Next, shred cheese in the food processor. Save about 2 cups of cheese and put it to the side.
Pour dry macaroni into a large slow cooker. Add in half & half mixture, shredded cheese and slices of butter. Mix well. Top with the remaining 2 cups of cheese, then sprinkle on Pretzel Crisps® crumbs.
Set slow cooker to low. Cook 3-4 hours. Serve.