Slow Cooker Mac & Cheese
Ingredients
1 cup uncooked elbow macaroni
1 cup shredded cheddar cheese
½ cup shredded Colby, Gruyere, or Monterey Jack)
2 tablespoons butter
1 cup half & half
10½ ounces canned condensed cheddar cheese soup
¼ teaspoon black pepper
¼ teaspoon paprika
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Instructions
Pre-cook pasta on the stovetop in a steep pot. Add noodles to salted water, bring to a boil, and let cook for about 5-6 minutes. Undercooked pasta is fine as it will finish cooking in the Slow Cooker. Drain and rinse with cold water.
Set up the Slow Cooker and grease the inside of the Stoneware Insert with a small amount of cooking oil. Add cooked macaroni, butter, and all the other ingredients.
Stir to combine. Cover and cook on Low for 1½ to 2 hours, stirring occasionally.
Prior to serving, season to taste.
Serve as an indulgent side with any savory meal and say, “Cheeeeese!”
