Wednesday, November 23, 2016

Slow Cooker Macaroni and Cheese

3 cups uncooked elbow macaroni pasta
2 cups sharp cheddar cheese, shredded
1 cup colby cheese, shredded
3 tbsp butter
2 3/4 cup half and half
15 oz can Campbell's Cheddar Cheese soup
1/2 tsp ground black pepper
1/2 tsp paprika

Combine the half and half with the cheddar cheese soup, and mix until nice and smooth.
Next, sprinkle in the paprika and black pepper, and mix.
Pour the elbow macaroni and cheese into the crock pot, half of the shredded cheddar and colby, the cut butter, and the half and half/cheddar soup mixture.
Mix until well incorporated.
Top off with the remaining shredded cheeses.
Put the lid on the slow cooker, then set the cooker on low.
Let cook for three (3) hours.

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