Crock-Pot Mac & Cheese

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.

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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!