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. If you have a crock pot that gets really hot, it will not cook for that long. Keep an eye on it.
Yield: 12-15 servings.