Slow cooker mac and cheese with bacon and tomatoes Recipe

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Ingredients

  • 1 1/2 cups skim milk
  • One can (approx. 15 ounces) evaporated skim milk
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded cheddar cheese (I use Cabot Seriously Sharp)
  • 8 ounces uncooked small pasta (I used elbows)
  • 2/3 cup chopped fresh tomatoes
  • 3-4 slices cooked bacon, crumbled
  • 3 tablespoons shredded Parmesan cheese

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