What sets this Slow Cooker Mac & Cheese Recipe apart from the pack? This is both a one-pot meal and an extra cheesy, slow cooker recipe. The medium cheddar gives some more sharper notes, and the creaminess of Colby cheese coupled with an aggressive melting makes this a perfect balance. Tossing the noodles with a can of condensed cheddar cheese soup turns it into creamy comfort food.
That said, the true magic takes place inside your slow cooker. When the mac and cheese cooks low + slow, each noodle is a sponge for all of those delicious cheesy flavors, so when it’s done, its creamy on the bottom with a crispy crusty top.
Ingredients You’ll Need
Before we get cooking, let’s gather all the 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
1 (15-ounce) can of Campbell’s Cheddar Cheese condensed soup
1/2 teaspoon of ground black pepper
1/2 teaspoon of smoked paprika
Step-by-Step Instructions
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Servings: 6
Step 1: Prepare the Cheesy Sauce
In a large mixing bowl, combine the 3 cups of half and half with the 15-ounce can of Campbell’s Cheddar Cheese condensed soup. Whisk until the mixture is smooth and well-blended.
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