Slow-Cooker Mac and Cheese with Smoked Gouda

Ingredients

1 package (16 ounces) uncooked penne pasta
3 cups half-and-half cream
1 can (12 ounces) evaporated milk
1/2 teaspoon each salt and pepper
1 teaspoon smoked paprika
1/4 cup butter, cut into small cubes
12 ounces Buholzer Brothers Gouda Naturally Smoked cheese, shredded (3 cups) or you can use Buholzer Brothers Creamy Gouda
1 pound thick-cut bacon
1 cup packed brown sugar

**Note: If you don’t like smoked Gouda, you may substitute with Buholzer Brothers Creamy Gouda.

Place pasta into a greased 6-quart slow cooker. Pour in cream and evaporated milk. Stir in the salt, pepper and paprika. Dot with butter.
Cover and cook on low for 1 hour. Stir and check pasta for doneness. Cover and cook for 30-60 minutes or until pasta is al dente. Gradually stir in gouda. Cover and cook for 15-30 minutes longer or until cheese is melted.
Meanwhile, heat oven to 400°F. Place greased wire racks on two aluminum foil-lined rimmed baking sheets.
Arrange bacon strips in a single layer on waxed paper. Rub each with brown sugar. Place bacon on wire racks, taking care to not overlap. Bake for 25-30 minutes or until crisp. Cool completely. Chop bacon into pieces.
Spoon mac and cheese into serving bowls. Top with bacon.

Learn more about Buholzer Brothers Creamy Gouda cheese here: https://buholzerbrothers.com/5987-2/