Crockpot Maple Bacon Pork and White Cheddar Pasta Bake

Imagine coming home to the smell of maple bacon and pork simmering in a creamy apple cider broth, with pasta and sharp white cheddar stirred in at the end.

This Crockpot maple bacon pork and white cheddar pasta bake is a dump-and-go dinner that delivers sweet, smoky, and ultra-cheesy comfort in every bowl. The slow cooker does the work while you go about your day, and the final result is a hearty, satisfying meal that tastes like autumn in a bowl.

This recipe brings together tender pork loin, smoky maple-cured bacon, sweet Honeycrisp apple, and campanelle pasta in a velvety white cheddar sauce. The magic happens in a slow cooker: you simply layer the ingredients, let them cook on low for four hours, then stir in pasta and cheese for a final creamy finish.

The result is a dish that's both rustic and elegant, perfect for busy weeknights or cozy weekend dinners. Serve it straight from the crockpot with a sprinkle of fresh thyme for a meal that feels like a hug.

Ingredients

Why this recipe works

The slow cooker method is the secret here. Cooking the pork low and slow in apple cider broth keeps it incredibly tender and juicy, while the maple bacon infuses every bite with smoky sweetness. The cream cheese melts into the broth, creating a rich, velvety sauce without any extra thickening. This hands-off approach means you can prep in the morning and come back to a nearly finished dinner.

Adding the pasta and cheddar at the end prevents the pasta from turning mushy and ensures the cheese stays sharp and creamy.

The campanelle's ruffled shape catches the sauce beautifully, and the aged white cheddar adds a deep, nutty flavor that pairs perfectly with the sweet apple and smoky bacon. This method gives you a pasta bake that tastes like it simmered all day, but with the perfect texture.

Notes and substitutions

For the best flavor, use a good-quality maple-cured bacon and a firm, sweet apple like Honeycrisp or Fuji. The apple adds a subtle sweetness that balances the smoky bacon and sharp cheddar. If you can't find apple cider chicken broth, use regular chicken broth and add a splash of apple cider or juice. The cream cheese should be softened to room temperature so it melts smoothly into the sauce.

Campanelle pasta is ideal because its shape holds the creamy sauce well, but you can substitute cavatappi, fusilli, or penne. If you prefer a milder cheese, use a young white cheddar or a mix of cheddar and Monterey Jack.

For a spicier kick, add a pinch of red pepper flakes with the broth. This recipe is forgiving—adjust the salt and pepper to your taste, and don't worry if the sauce looks thin before adding the pasta.

• pork loin: boneless pork shoulder, cut into cubes (cook 1 hour longer if needed)
• maple-cured bacon: regular bacon plus 1 tablespoon maple syrup added with the broth
• Honeycrisp apple: any firm sweet apple, such as Fuji or Gala
• campanelle pasta: cavatappi, fusilli, or penne pasta

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Large pot for pasta (if boiling separately)