Crock-pot Mac and Cheese
1/2 package spiral or shell pasta
1 cup half-and-half cream
1/2 (10.75 ounce) can condensed Cheddar cheese soup
1/4 cup butter, melted
2 cups shredded Cheddar cheese (I used Colby jack, but I don’t think it was strong enough so cheddar jack might be tasty)
Cook pasta according to package directions; drain. In a 4-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 1-1/2 hours or until cheese is melted.
This recipe is as easy as it looks, I love crock-pot recipes for this exact reason. You just put all the ingredients, wait for it to cook, and enjoy the yummy smell. The original recipe for Crock-pot Mac and Cheese is here and it is delicious.