Is there any more comforting comfort food than mac & cheese? I don’t believe so! It has always been my go-to comfort food of choice when I have had a rough day. Or when I have had a great day and I am in the mood to celebrate. Hmmm…when it comes right down to it, I like mac & cheese any time, for any reason. Or for no reason at all.

Even back in the days of my early childhood, when the only mac & cheese I ever got to eat came from a blue box, mac & cheese was my favorite meal. There is something about the creamy texture, coupled with the coma-inducing carbs of the macaroni, which make this dish irresistible.

INGREDIENTS

3 cups UNCOOKED elbow macaroni pasta

2 cups sharp Cheddar cheese shredded

1 cup Colby cheese shredded

3 Tbsp. butter, cut into pieces

2¾ cups half & half

1 15-oz. can Campbell’s Cheddar Cheese condensed soup

½ tsp ground black pepper

½ tsp paprika. smoked or plain

 

INSTRUCTIONS

Combine the half & half with the cheddar cheese soup, and mix until it’s nice and smooth.

Next, sprinkle in the paprika and black pepper, and mix.

Pour the elbow macaroni into the crock pot, add half of the shredded Cheddar & Colby cheeses, the cut butter, and the half & half/ cheddar soup mixture. Mix until well incorporated.

Top off with the remaining shredded cheeses.

Put the lid on top of the slow cooker, then set the slow cooker on low.

Let cook for 3 hours.

Serve and enjoy!

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Quick Tip:  Want to make your mac & cheese even creamier? Is that even possible? Absolutely! Just substitute evaporated milk for all or part of the half & half called for in the recipe.

Recipe and image courtesy of Rosie at I Heart Recipes