Slow Cooker Bacon and Beaufort Macaroni Gratin Tips, FAQ & printable recipe

Tips for success

For a more pronounced smoky flavor, consider browning the bacon in a skillet before adding it to the slow cooker, though this adds an extra step. If doing this, drain the excess fat well before layering.

Adjusting the ratio of broth to cream can also change the richness; using more broth results in a lighter sauce, while increasing the cream creates a decadent, restaurant-style consistency. Always taste the sauce once it is finished to determine if a pinch of additional salt or black pepper is needed.

The texture of the gratin can be influenced by the type of macaroni used. Classic elbow macaroni is ideal because it holds the sauce well, but other small, hollow pasta shapes like penne or fusilli can also work effectively.

If the cheese does not brown sufficiently during the slow cooking process, you can transfer the finished gratin into an oven-safe dish and place it under a broiler for 2 to 3 minutes, watching closely to prevent burning, which will create an authentic, crispy gratin top.

Variations

• Vegetable Addition: Stir in two cups of fresh baby spinach or sautéed mushrooms during the final 30 minutes of cooking for added texture and flavor depth without changing the base.
• Herb Infusion: Add a tablespoon of fresh thyme leaves or a teaspoon of dried herbs de Provence when adding the liquids to introduce a fragrant, earthy aroma that complements the Beaufort cheese.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Reheat in the microwave or on the stovetop with a splash of milk until hot.

Store any leftovers in an airtight container to maintain moisture and prevent the pasta from drying out. The sauce will continue to thicken as it cools, which is normal. Keep the container in the coldest part of the refrigerator. Consume the leftovers within three days for the best quality and texture. When reheating, add a small splash of water or milk to help loosen the sauce, as the starch in the pasta will absorb the moisture over time while it sits in the fridge.

This dish is best served fresh, but ingredients can be prepared in advance. Shred the cheese and chop the bacon, storing them in separate containers in the refrigerator until ready to cook.

However, do not combine the dry pasta with the liquid ingredients until you are ready to start the slow cooker, as the pasta will begin to absorb the liquid and soften prematurely. Assemble the layers just before turning on the slow cooker to ensure the best results and proper texture for the final gratin.

Serving ideas

Serve this gratin hot, directly from the slow cooker or scooped into shallow bowls. Because it is a rich and hearty dish, it pairs exceptionally well with a crisp, acidic side salad featuring a sharp vinaigrette to cut through the creaminess of the cheese and bacon. A simple salad of arugula or mixed greens with a lemon-based dressing provides a refreshing contrast, balancing the heavier notes of the pasta and making the meal feel complete and well-rounded for any occasion.

For a more formal presentation, portion the gratin into individual ramekins before serving. This allows for easier plating and ensures that each serving retains some of the golden, cheesy crust from the top.

You can garnish each portion with a sprinkle of fresh herbs like chives or parsley if desired, adding a touch of color and brightness. Keep the main slow cooker on a warm setting if you are serving guests in multiple rounds, ensuring the last portion is as hot and creamy as the first.

Frequently asked questions

Recipe card

Slow Cooker Bacon and Beaufort Macaroni Gratin

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 6

Ingredients

• 8 slices bacon, cut into pieces
• 1 lb dry macaroni
• 2 cups heavy cream
• 2 cups chicken broth
• 12 oz Beaufort cheese, shredded

Instructions

1. Place the bacon pieces along the bottom of the slow cooker. Add the dry macaroni on top of the bacon in an even layer to ensure it cooks evenly throughout the cycle.
2. Pour the heavy cream and chicken broth over the dry macaroni. Sprinkle the shredded Beaufort cheese generously over the top of the mixture to form a crust during the cooking process.
3. Cover the slow cooker and cook on high for 3 hours or until the pasta is tender and the liquid has reduced into a creamy sauce. Serve immediately from the slow cooker.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

22 g

Carbohydrates

52 g

Fat

38 g

Fiber

2 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.