Ingredients:

3 cups uncooked elbow macaroni pasta

2 cups sharp cheddar cheese shredded

1 cup colby cheese shredded

3 tbsp butter

3 cups of half n half

15 oz can campbell’s cheese condensed soup

1 tbsp of fresh ground black pepper

1/2 tsp smoked paprika

Directions:

1. Combine half & half with cheese soup, and mix until smooth. Sprinkle in the seasonings and mix

2. Pour the elbow macaroni pasta and cheese into the crockpot, half of the cheddar cheese & Colby, the butter, half & half/ cheese soup mixture. Mix well until incorporated.

3. Top off with remaining shredded cheese. Set to low, and cook for 3 hours.

Bon Appetit!