Mac and cheese is notoriously hard to make in the slow cooker; you often end up with dry, tough pasta, and the sauce seems to disappear during the cooking process. Though I usually stay far away from canned condensed soups, in this case, condensed Cheddar cheese soup is the key to achieving that satisfyingly creamy texture. You’ll add half the bacon at the start to infuse the pasta with smoky, salty goodness, then stir in the other half at the end to preserve its crisp bite. I like to garnish with sliced scallions before serving for a fresh onion zing and some much-needed color.
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