Potluck Bacon Mac & Cheese

• 1 pound bacon strips, chopped
• 1 package (16 ounces) elbow macaroni
• 1/4 cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 paprika, optional
• 2 cans (12 ounces each) evaporated milk
• 2 cups reduced-sodium chicken broth
• 8 ounces process cheese (Velveeta), cubed
• 2 cups shredded cheddar cheese

1. Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line perimeter of a 4-qt. slow cooker with foil strips; spray with cooking spray.
2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels, reserving drippings. In same skillet, heat 2 tablespoons bacon drippings over medium heat; cook pasta in drippings 2 minutes or until edges turn translucent. Transfer to slow cooker.
3. In same skillet, heat 1/4 cup bacon drippings over medium heat. Add flour, garlic powder, onion powder and, if desired, paprika. Cook and stir 1-2 minutes or until flour begins to turn pale golden brown. Gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses; transfer to slow cooker. Stir in pasta. Cook, covered, on low 2-3 hours or until pasta is tender. Top with bacon.

bacon, elbow macaroni, allpurpose, garlic, onion powder, paprika, milk, chicken broth, process cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/potluck-bacon-mac-cheese/ (may not work)