Description
This creamy and cheesy mac and cheese is a comforting classic that’s perfect for any occasion. Made in a slow cooker, it combines the richness of cheddar and Colby cheeses with the smoothness of half and half and Campbell’s Cheddar Cheese soup for an indulgent dish that the whole family will love.
Ingredients
Scale
- 3 cups uncooked elbow macaroni pasta
- 2 cups shredded cheddar cheese
- 1 cup shredded Colby cheese
- 3 tablespoons soft butter
- 3 cups half and half
- 1 (15-ounce) can of Campbell’s Cheddar Cheese condensed soup
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
Instructions
- Combine the Soup Base: In a mixing bowl, combine the half and half with the Campbell’s Cheddar Cheese soup and mix until smooth.
- Add Seasoning: Stir in the smoked paprika and black pepper to enhance the flavor.
- Layer in the Slow Cooker: Pour half of the uncooked elbow macaroni into the slow cooker. Add half of the shredded cheddar cheese, half of the shredded Colby cheese, half of the butter, and half of the soup mixture.
- Mix Well: Gently mix until thoroughly combined. Reserve the remaining cheese for topping later.
- Cook: Set the slow cooker to low, cover, and let it simmer for about three hours, allowing the flavors to meld and the pasta to cook.
- Serve: After cooking, stir to combine, then top with the reserved cheese and let it melt before serving.
Notes
- For a spicier version, consider adding diced jalapeños or a dash of hot sauce.
- Ensure the macaroni is uncooked before adding to the slow cooker for best results.
- Prep Time: 10 mins
- Cook Time: 3 hrs
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 20
- Cholesterol: 75mg