Ingredients

• 4 cups elbow macaroni pasta
• 22 oz. (616ml.) cheddar cheese soup
• 1/2 cup butter
• 2 cups milk
• 5 cups (20 oz. or 560g.) sharp cheddar cheese, shredded
• Salt and pepper to taste

How to make Macaroni And Cheese Crock Pot directions

• 1

  Cook the macaroni in salted boiling water until it is almost tender. Drain the macaroni.

• 2

  Combine milk, cheddar cheese soup, and butter and mix well.

• 3

  Combine cooked macaroni, shredded cheese, and the soup mixture in a slow cooker. Mix together and cook on low for about 2 and 1/2 hours or until the cheese becomes bubbly.