Crock Pot Mac and Cheese

Cook elbow macaroni for 6-8 minutes, or just until al dente. While pasta is cooking, add soup and processed cheese to a crock pot. When pasta is done, drain and add to the crock pot. Melt cheddar cheese and butter or margerine in a small sauce pan and add to the crock pot. Stir all ingredients in the crock pot so that the cheese is evenly distributed.

Add seasonings and half-and-half, as needed, to keep the pasta moist and prevent the mac and cheese from becoming too “sticky.”

Cook mac and cheese on low for 2 hours. Do not overcook or the pasta will become mushy. Stir occasionally and add more half-and-half as needed. This is great as leftovers, too.