Macaroni and Cheese
INGREDIENTS:
– 3 cups of uncooked elbow macaroni.
– 2 cups of shredded cheddar cheese.
– 1 cup of shredded Colby cheese.
– 3 tablespoons of softened butter.
– 3 cups of half-and-half.
– One large can (15 ounces) of Campbell’s Cheddar Cheese condensed soup.
– 1/2 teaspoon of ground black pepper.
– 1/2 teaspoon of smoked paprika.
DIRECTIONS:
Step 1: To prepare a warm cheddar cheese soup base, combine the half-and-half with the cheddar cheese soup and stir until smooth.
Step 2: Next, incorporate the smoked paprika and black pepper to enhance the flavor profile.
Step 3: In the crockpot, layer half of the elbow macaroni and cheese mixture, followed by half of the shredded cheddar, half of the Colby cheese, half of the butter, and half of the soup mixture.
Step 4: Stir the ingredients until they are well combined, reserving the remaining cheese for topping.
Step 5: Set the slow cooker to low heat, cover it with the lid, and allow it to simmer for approximately three hours.
Savor the dish!
