A lot of people love my macaroni & cheese. I have changed the recipe over time. Sometimes I try some new cheeses or take something out. I am not sure if I ever make it the same way twice. This version is one of MY favorites.
1 package (16 ounces) spiral pasta
2 c. half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 c. butter, melted
4 c. (16 ounces) shredded cheddar cheese
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 12-15 servings.
I served this with grilled hamburgers on whole wheat buns. For a variation of the regular grilled hamburger, try this. Before making your hamburger patties, add Dale's, dehydrated minced onion, salt & pepper to your ground meat (I always buy ground chuck or ground round). Then mix well & allow to marinate in the fridge. When you are ready to eat, light the grill, patty out the hamburgers & grill away (or send your husband out to grill). They are delicious. Thanks Brandee & Chris for the great idea!