Indulge in this creamy and comforting dish featuring tender pasta, smoky bacon, vibrant broccoli, and a rich, cheesy sauce.

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Perfect for potlucks or cozy family dinners!

Ingredients

16 oz elbow macaroni
4 tbsp butter
12 oz can evaporated milk
2 ½ cups milk
4 cups shredded sharp cheddar cheese, divided
8 oz Velveeta, cubed
8 oz cream cheese, cubed
½ tsp dry mustard
1 cup cooked, crumbled bacon
12 oz frozen broccoli florets, thawed

Instructions

Step 1: Boil salted water. Cook macaroni for 6 minutes. Drain and rinse.

Step 2: Spray slow cooker with nonstick cooking spray.

Step 3: Add macaroni, butter, evaporated milk, milk, 3 cups cheddar, Velveeta, cream cheese, and dry mustard.

Stir to combine.

Step 4: Cover and cook on high for 2-3 hours, stirring occasionally.

Step 5: Stir in broccoli and bacon 30 minutes before serving. Cover and cook until broccoli is tender.

Step 6: Sprinkle remaining cheddar cheese over the top, cover, and let it melt.

Garnish with extra bacon if desired.

Frequently Asked Questions (FAQs)

1. Can I use fresh broccoli instead of frozen?

Yes! Blanch fresh broccoli first for better texture.

2. How can I prevent the cheese from clumping?

Stir occasionally during cooking to ensure even melting.

3. Can I substitute the cheddar with other cheeses?

Sure! Try gouda, Monterey Jack, or a mix for unique flavors.

4. Can I make this dish vegetarian?

Skip the bacon or use vegetarian bacon alternatives.

5. How do I reheat leftovers?

Reheat in the microwave or stovetop with a splash of milk to keep it creamy.