2canscondensed cheddar cheese soup(10.5 ounce cans, do not dillute)
3cups1% milk
1cupparmesan cheesegrated
½teaspoonblack pepper
8ouncesColby jack cheeseshredded
Instructions
Place the macaroni noodles in a strainer and rinse with cold water, stirring well while rinsing, 2-3 times or until the water runs clear.
Place the noodles in a 6 quart or larger crockpot.
Stir in the cheddar cheese soup, milk, grated parmesan cheese and black pepper until well combined.
Place the lid on the crockpot and then turn it on to low and allow it to cook for 1 hour without touching it.
Stir the mac and cheese well and then replace the lid and allow to cook for another 30-45 minutes before stirring again.
Continue cooking, stirring every 20-30 minutes, until the mixture is smooth and creamy and the noodles are cooked through.
Depending on your crockpot the total cook time may take anywhere from 2.5 to 3.5 hours.
Once the noodles are cooked through but not mushy, turn the crockpot to warm and stir in the shredded cheese until all of the cheese is melted and smooth.
Serve hot.
Notes
You can use a similarly sized pasta as macaroni if you'd like. The cook time might vary a bit.
The cook time will vary a bit depending on your slow cooker, but once you make it once, you'll have a good idea on how long that cooking time will be for you and your kitchen!
You can use other types of cheese here or a combination of cheeses if you'd like. I always like a good sharp cheddar for this recipe.
Don't dilute the cheddar cheese soup mix before adding it, just add it straight out of the can.