Mac & Cheese

 


INGREDIENTS:

– 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.

– A large can of Campbell’s Cheddar Cheese condensed soup, use the 15 ounces can.

– 1/2 Teaspoon of ground black pepper.

– 1/2 Teaspoon of smoked paprika.

DIRECTIONS:

Step1: To create a hot bowl of cheddar cheese soup, I combined the half and half with the cheddar cheese soup, and mixed until it’s smooth.

Step2: Further, I mixed in the paprika and black pepper to fulfill the flavor.

Step3: I poured half of the elbow macaroni and cheese into the crockpot with half of the shredded cheddar and half of the Colby, half of the butter, and a half and half soup mixture.

Step4: I mixed until thoroughly combined. And I used the remaining cheese for topping.

Step5: I set the slow cooker on low, then I covered the slow cooker with the lid. I let it simmer for around three hours.

ENJOY IT!!

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