Mac & Cheese

INGREDIENTS

•  three Cups of raw elbow macaroni pasta.
•  two Cups of shredded cheddar cheese.
•  1 Cup of shredded Colby cheese.
•  three Tablespoons of gentle butter.
•  three Cups of 1/2 and half.
•  A giant can of Campbell’s Cheddar Cheese condensed soup, use the 15 oz can.
•  half of Teaspoon of floor black pepper.
•  half of Teaspoon of smoked paprika.

INSTRUCTIONS

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

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

Step3: I poured half of of the elbow macaroni and cheese into the crockpot with 1/2 of the shredded cheddar and 1/2 of the Colby, half of of the butter, and a 1/2 and 1/2 soup mixture.

Step4: I blended till entirely combined. And I used the last cheese for topping.

Step5: I set the sluggish cooker on low, then I included the gradual cooker with the lid. I let it simmer for round three hours.

Enjoy.

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