This recipe yields a lot of servings but it freezes really well and makes great brown-bag lunch leftovers. Slow Cooker Mac and Cheese with Bacon and Tomatoes (slightly adapted from Not Your Mother's Slow Cooker Cookbook) But I also added some tomatoes, which cooked down beautifully and added a little extra zing, while also making it a great one-pot dinner. You know, by throwing some bacon into it, for which I am developing a bit of a reputation. Because that's the kind of Ninj I am.)īeing the Ninj, I just had to mess around with the recipe a bit, though. (Aside: You may notice that I use the terms 'crockpot' and 'slow cooker' interchangeably - this is because, based on an informal survey I conducted on my Facebook page, so do you and I want to make sure all of you are happy. I generally shun crockpot recipes that require you to pre-cook ingredients (read: dirty a bunch of other pans and defeat the throw-it-all-in-and-walk-out-the-door simplicity of the crockpot). Plus, there's no pre-cooking of sauce or anything like that. The texture and consistency is the same as oven-baked mac and cheese, plus the edges get nicely browned but don't char. The problem with some crockpot mac and cheese recipes is that they get all burned around the edges, which, frankly, is a huge letdown. If a = I love me some mac and cheese and b = I am lazy, then a + b = slow cooker mac and cheese.

But this is food math, so you're going to love it.

Today I'm going to start with a little math equation.

Best ever slow cooker mac and cheese