Monday, March 18, 2019
The most expensive ingredients were the cheeses. I kept it real simple and I used sharp cheddar, and colby cheese. I bought the cheeses in blocks instead of pre shredded because. I find that when you shred your own cheese, it melts better. If you want to use pre shredded cheese, you can – but I highly recommend shredding it yourself for a creamier cheesier macaroni and cheese.
Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
This slow cooker macaroni and cheese recipe is perfect for the holidays as it'll make a giant batch of food all at once. The sauce is made with cheese and condensed cheese soup; together they end up being super rich and filling which complements the pasta.
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
Get the instruction @ iheartrecipes.com