Bacon Weave Taco Shells with Slow Cooker Mac and Cheese
Creative fusion dish combining crispy bacon woven into edible taco shells and filled with rich, creamy slow cooker mac and cheese. The bacon weave technique creates a sturdy, flavorful shell that holds the three-cheese macaroni mixture perfectly. Ideal for game day entertaining or weekend indulgence when you want to impress guests with something unexpected. The slow cooker method ensures silky, restaurant-quality mac and cheese without constant stirring, while the beer adds subtle depth to the cheese sauce.
Ingredients
- 1 pound bacon
- 12 ounces dry macaronigluten-free pasta1:1gluten-free
same texture when cooked properly
- 4 tablespoons unsalted butter
- 1 squeeze mustard
- 2 dashes Worcestershire sauce
- 2 dashes hot sauce
- 2 cups milk
- 1 can condensed milk
- ¼ cup heavy cream
- ½ can beer, IPA preferred
- 2 ½ cups cheddar cheese, 1/2 cup reserved
- 1 cup Monterey jack cheese
- ½ cup mozzarella cheese
Instructions
- 1
Pour dry macaroni into slow cooker
- 2
Add all other ingredients except reserved cheddar cheese and stir to combine
- 3
Cook on low for 2-3 hours until liquid is mostly absorbed and pasta is cooked
- 4
Set slow cooker to warm and add reserved cheddar cheese to top without stirring, then replace lid
- 5
Preheat oven to 425 degrees Fahrenheit
- 6
Make an L shape with two bacon strips on sheet pan or enhance surface
- 7
Continue weaving pattern with alternating strips until you have a complete square
- 8
Bake for 15-20 minutes to partially cook bacon without reaching full crispness
- 9
Turn off oven and remove bacon weave
- 10
Place bowl in center of bacon weave and trace around with knife to make circle
- 11
Remove excess bacon outside the circle
- 12
Lift bacon circle with kabob sticks and place over oven-safe bowl or taco shell maker
- 13
Return to turned-off oven and let cook to desired crispness for 15-20 minutes
- 14
Remove from oven, stuff with mac and cheese, and serve
Tips
Use an elevated surface like a cooling rack when weaving bacon to allow fat to drain and prevent soggy bottoms during initial cooking.
Don't fully crisp the bacon during first bake - it needs flexibility for shaping and will finish cooking when formed into taco shells.
Keep slow cooker on warm setting after cooking to prevent mac and cheese from drying out while preparing bacon shells.
Good to Know
Refrigerate assembled tacos for up to 2 days, though bacon shells will lose crispness. Store mac and cheese separately for up to 4 days.
Mac and cheese can be made 1-2 days ahead and reheated. Bacon shells should be made day of serving for best texture.
Serve immediately while bacon shells are crispy and mac and cheese is warm for best texture contrast.
Common Mistakes
Weave bacon tightly to avoid gaps that cause filling to leak through shell
Don't overcook bacon in first bake or it will be too brittle to shape into taco form
Use oven-safe bowl for molding to prevent melting or warping during final crisping
Substitutions
Gluten-Free Swaps
same texture when cooked properly
General Alternatives
FAQ
Can I make the bacon shells ahead of time?
Bacon shells are best made day of serving as they lose crispness when stored. You can prep the weave and refrigerate unbaked for up to 24 hours.
What if my bacon weave falls apart during shaping?
Ensure bacon is only partially cooked in first bake - it needs flexibility. If too crispy, start over with less cooking time.
How long will leftover mac and cheese keep?
Refrigerate for up to 4 days. Reheat gently with splash of milk to restore creaminess. Freezes for up to 3 months.