Slow Cooker Broccoli Bacon Macaroni and Cheese Recipe

This Crock Pot Mac and Cheese with broccoli and bacon is easy and uses cheddar, velveeta and cream cheese! The best family comfort food dinner!

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This recipe was photographed and updated 9/2022. 

If you're a mac and cheese lover like I am, today's recipe is for you!

I was skeptical of slow cooker macaroni and cheese before we gave this a try. It turned out fantastic, especially with the addition of the broccoli and bacon. 

The noodles are just the right texture and not mushy, the combo of cheese turns out creamy and it's so easy in the slow cooker instead of having to use the oven. 

This recipe is such a simple dinner and it's easy to substitute ingredients depending on your preferences or what you already have at home. 

Kids really love this recipe too. The broccoli gets coated with the cheese, so they eat it right up without even thinking twice it's a veggie. 

Keep scrolling for tips, process photos, additional mac and cheese recipes and more! 

Thanks so much for supporting a small business and visiting our family owned blog 💕

What are the ingredients in this recipe?

• elbow macaroni
• butter
• evaporated milk
• milk
• shredded sharp cheddar
• Velveeta
• cream cheese
• dry mustard
• bacon
• frozen broccoli florets

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Make sure to cook the macaroni for only 6 minutes to ensure it won't get mushy in the slow cooker.

• Refrigerate leftovers in an airtight container for up to three days.

• We always use freshly shredded cheese as it melts and has a better flavor.

More macaroni and cheese recipes you might like:

• Creamy Baked Mac and Cheese
• Ramen Noodle Mac and Cheese
• Italian Sausage and Kale Mac and Cheese
• Roasted Red Pepper Mac and Cheese
• Creamy Jalapeno Bacon Mac and Cheese

You can add or substitute with these ingredients:

• cooked and crumbled smoked sausage instead of bacon
• frozen cauliflower instead of broccoli
• cubed ham instead of bacon
• shredded swiss cheese instead of cheddar
• add 1-2 tablespoons grated onion
• add crushed red pepper for some heat
• fresh chopped spinach instead of broccoli

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Our favorite kitchen supplies used with this recipe:

• Hamilton Beach Portable 6-Quart Set & Forget Digital Programmable Slow Cooker
• SEYODA Cheese Grater
• Pompeian USDA Certified Organic Extra Virgin Olive Oil Non-Stick Cooking Spray
• Amazon Basics 12-Piece Color-Coded Kitchen Knife Set 

I hope you enjoy this recipe as much as we did!

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Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

3 Hour

Total time

3 H & 5 M

Slow Cooker Broccoli Bacon Macaroni and Cheese

Ingredients

• 1 - 16 ounce package elbow macaroni
• 4 tablespoons butter
• 1 - 12 ounce can evaporated milk
• 2 1/2 cups milk
• 4 cups shredded sharp cheddar, divided
• 8 ounces Velveeta, cubed
• 1 - 8 ounce package cream cheese, cubed
• ½ teaspoon dry mustard
• 1 cup cooked and crumbled bacon
• 1 - 12 ounce package frozen broccoli florets, thawed

Instructions

1. Bring a large pot of salted water to boil. Add the elbow macaroni and cook macaroni for 6 minutes. Drain and rinse.
2. Prepare the slow cooker with nonstick cooking spray.
3. To the slow cooker, add the cooked macaroni, butter, evaporated milk, milk, 3 cups shredded cheddar, velveeta, cream cheese, and dry mustard. Stir to combine.
4. Cover and cook on high for 2 to 3 hours, stirring occasionally.
5. About 30 minutes prior to serving, stir in the broccoli and bacon. Re-cover and continue cooking until the broccoli is at desired tenderness.
6. Sprinkle the macaroni with the reserved cheddar cheese and cover until melted.
7. Sprinkle with additional cooked and crumbled bacon if desired.

Notes

Make sure to cook the macaroni for only 6 minutes to ensure it won't get mushy in the slow cooker.

Refrigerate leftovers in an airtight container for up to three days.

We always use freshly shredded cheese as it melts and has a better flavor.

Nutrition Facts

Calories

764.54

Fat

43.1

Sat. Fat

25.55

Carbs

56.91

Fiber

2.61

Net carbs

50.49

Sugar

12.17

Protein

39.15

Sodium

1431.37

Cholesterol

144.67

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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