Description
This creamy and cheesy mac and cheese is a comfort food classic, combining the rich flavors of cheddar and Colby cheese with tender pasta, all cooked to perfection in a slow cooker. It’s an easy, crowd-pleasing dish that’s perfect for family dinners or gatherings.
Ingredients
Scale
- 3 cups of uncooked elbow macaroni pasta
- 2 cups of shredded cheddar cheese
- 1 cup of shredded Colby cheese
- 3 tablespoons of soft butter
- 3 cups of half-and-half
- 1 large can of Campbell’s Cheddar Cheese condensed soup (15 ounces)
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of smoked paprika
Instructions
- Prepare the Cheese Soup Mixture: In a large bowl, combine the half-and-half with the Campbell’s cheddar cheese soup and mix until smooth.
- Season the Mixture: Stir in the smoked paprika and ground black pepper until fully incorporated.
- Layer the Ingredients: In the crockpot, pour half of the uncooked elbow macaroni, followed by half of the shredded cheddar cheese, half of the Colby cheese, half of the soft butter, and half of the cheese soup mixture.
- Combine: Mix all the ingredients thoroughly. Use the remaining cheese for topping.
- Cook: Set the slow cooker on low heat, cover it with the lid, and let it simmer for about three hours.
- Serve and Enjoy: Once cooked, stir and serve hot. Enjoy your creamy mac and cheese!
Notes
For an extra cheesy finish, consider adding additional cheese on top before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hrs
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg