This recipe, with all its ooey-gooey goodness is perfect for damp,dismal Fall evenings, or for bright, blustery Spring days like we're having today.
I've gotten loads of requests for it before, so now I'm sharing:
Crock-Pot Mac & Cheese
1 16oz. box rotini pasta (or any spiral shape)
2 C. half-and-half
1 can condensed cheddar cheese soup (10 3/4oz. size)
1/2 stick butter, melted
4 C. shredded mild cheddar cheese
Salt & pepper to taste
Cook pasta according to package directions.
(I like to cook the pasta for only a few minutes, until it starts to soften, and let it cook the rest of the way through in the crock-pot).
Meanwhile, turn on crock-pot to "LOW". Place butter in pot and let melt. Stir in the cheddar cheese soup, 1/2 & 1/2, and salt & pepper to taste.
Drain pasta, add to crock-pot. Add shredded cheddar and stir to combine. Cover and cook on "LOW" for about 2 hours, until heated through and cheese is all melted and gooey.
***if you like it really creamy, add more 1/2 & 1/2 to suit your preference.
I like to keep it simple with this one. Hotdogs with chili, or frozen beer battered fish filets (ya know the ones in the blue box?) make a perfect accompaniment to this mac & cheese. It is filling and satisfying.
Let me know how you liked it!