How to make slow cooker mac and cheese

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It doesn’t matter if you’re eight or eighty years old, macaroni and cheese is a universal comfort food (and rated in the top 10 among several all-time favorites lists). Served by itself as a main dish or as a side dish with your favorite main course, this slow cooker recipe is sure to save you valuable time while still making you everyone’s favorite cook.
If you’ve never tried using your slow cooker for pasta, then you’re in for a real treat. Simply mix up your ingredients, set the timer to low, and three hours later you’ll have a gooey, warm dish ready to serve to family and friends. 
Tip: You can even set the temperature to “warm” after it’s finished, and your masterpiece will be ready for guests to help themselves without messing up your kitchen.
Let’s get started!
Preparation time: 5 minutes
Cooking time: 3 hours
Total time: 3 hours and 5 minutes
Serves: 10-12
·   2 ¾ cups half & half 
·   15 oz. can Campbell’s Condensed Cheddar Cheese Soup 
·   3 cups (12 oz.) uncooked elbow macaroni pasta 
·   3 tablespoons butter, cubed (*optional: unsalted sweet cream butter) 
·   3 cups freshly shredded cheese (2/3 Cheddar, 1/3 Colby)  
Tip: Carefully season to taste. You can use any seasoning that you like, such as ground pepper (white or black), paprika (regular or smoked), garlic powder, etc. Remember to use a light touch when seasoning, though (no more than ½ teaspoon of each). You can always add more after the dish is cooked.
Here comes the fun part! 
In a medium-sized bowl, mix the half & half with the cheddar cheese soup. Stir or whisk together until the lumps disappear and the mixture is smooth.
Next, lightly sprinkle the seasonings over the liquid and stir again until everything is well combined.
Now, it’s time to put it all together. Pour the dry pasta into the slow cooker and top with butter cubes and half of the shredded cheese. 
Stir together, then pour the liquid ingredients over the top and stir once more to make sure all the pasta is coated. 
Tip: If you mix the ingredients thoroughly, the cheese mixture will fill the pasta tubes and ensure that the dish cooks evenly without drying out.
Finally, top the whole thing with the remaining shredded cheese and cook on low for three hours.
Tip: Before serving, stir the mixture thoroughly to make sure the texture is smooth and creamy. Some oil may rise to the top. This is completely normal, so just mix it in before serving. 
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