Slow Cooker Mac & Cheese

3 cups uncooked elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup Colby cheese, shredded
3 Tbsp. butter, cut into pieces
2 3/4 cups half & half
15 oz. can Campbell's cheddar cheese condensed soup
1/2 tsp. ground black pepper
1/2 tsp. paprika, smoked or plain

Combine half & half and the soup and mix until it's smooth. Sprinkle in the paprika and pepper and mix. Pour the macaroni, half of the shredded cheeses, the cut butter, and soup mixture into the slow cooker and stir until it is well incorporated. Top off with the remaining shredded cheeses. Cook on low for 3 hours.

Note: Buy the cheese in blocks and shred it yourself. Store-bought shredded cheese has added ingredients that don't melt a well.

via iHeartRecipes

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