Ingredients
2 large eggs, lightly beaten4 cups whole milk1 can (12 ounces) evaporated milk1/4 cup butter, melted1 tablespoon all-purpose flour1 teaspoon salt1 package (16 ounces) small pasta shells1 cup shredded provolone cheese1 cup shredded Manchego or Monterey Jack cheese1 cup shredded white cheddar cheese8 bacon strips, cooked and crumbled
Preparation
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.
