Crock Pot Mac and Cheese

• 16 ounces, weight Elbow Macaroni
• 1 can (10.75 Oz. Size) Cheddar Cheese Soup
• 10 ounces, weight Processed Cheese (Velveeta), Cubed
• 8 ounces, weight Sharp Cheddar Cheese, Shredded
• 1 stick Butter Or Margarine
• 1 teaspoon Grated Nutmeg
• 1 Tablespoon Black Pepper, Or To Taste
• 1 teaspoon Salt, Or To Taste
• 1/2 cups Half-and-Half Or Whole Milk, Or As Needed

1. Cook elbow macaroni for 6-8 minutes, or just until al dente.
2. While pasta is cooking, add soup and processed cheese to a crock pot.
3. When pasta is done, drain and add to the crock pot.
4. Melt cheddar cheese and butter or margerine in a small sauce pan and add to the crock pot.
5. Stir all ingredients in the crock pot so that the cheese is evenly distributed.
6. Add seasonings and half-and-half, as needed, to keep the pasta moist and prevent the mac and cheese from becoming too sticky.
7. Cook mac and cheese on low for 2 hours.
8. Do not overcook or the pasta will become mushy.
9. Stir occasionally and add more half-and-half as needed.
10. This is great as leftovers, too.

macaroni, cheddar cheese soup, cheddar cheese, butter, nutmeg, black pepper, salt, milk

Taken from tastykitchen.com/recipes/main-courses/crock-pot-mac-and-cheese-4/ (may not work)