Ingredients (8)
-
uncooked elbow macaroni 2 cups
-
butter 4 tbsp
-
grated cheddar cheese 2 ½ cups
-
condensed cheddar cheese soup 1 (10.75 oz.) can
-
salt ½ tsp
-
whole milk 1 cup
-
Steps (3)
-
1
Cook the pasta as instructed and drain.
-
2
Add all the sauce ingredients into the Crock-Pot® Slow Cooker. Add cooked macaroni. Stir to combine the mixture.
-
3
Cook in the slow cooker for 2–2½ hours on low, stirring occasionally. Just until it's hot. If you let it cook to long the noodles will turn to mush!
Did you make this recipe?
I made it
(7 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!