Enter Crock Pot Mac and Cheese. I’m telling you, friends, this recipe change my cheese-lovin’ life! You get all the goodness of homemade mac and cheese without the fuss of making a traditional cheese sauce. That’s a total win-win in my book. I mean, who doesn’t want gloriously cheesy pasta from minimal effort? No one, that’s who!

After mixing up the ingredients and adding them to the slow cooker you literally walk away until it’s done. And what you’re left with is one of the best Mac and Cheeses I’ve ever had the good fortune to taste. It’s the perfect lazy day meal whe n you just want something simple and delicious!

 

Ingredients

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 & half

15 oz can Campbell’s Cheddar Cheese condensed soup

1/2 tsp ground black pepper

1/2 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 and cheese into the crock pot, half of the shredded cheddar & colby, the cut butter, and half & half/ cheddar soup mixture.

Mix until well incorporated.

Top off with the remaining shredded cheese.

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: For a more traditional spaghetti flavor cut  the amount of Velveeta cheese in half and ad in a cup of your favorite spaghetti sauce.

Recipe and image courtesy of I Heart Recipes.