👩🍳 Method of Preparation
1. Prepare the Cheese Base
In a large bowl, whisk together the half-and-half and the condensed cheddar cheese soup until smooth and lump-free. This will create the creamy sauce that binds everything together.
2. Add the Seasonings
Stir in the black pepper and smoked paprika. These spices add depth and a subtle smoky flavor that enhances the overall taste.
3. Layer the Ingredients in the Slow Cooker
Grease the inside of your slow cooker to prevent sticking.
Begin layering in this order:
A layer of uncooked macaroni
A layer of shredded cheddar and Colby cheese
Small spoonfuls of softened butter
A portion of the cheese base mixture poured over the top
4. Repeat the Layers
Continue layering the remaining ingredients in the same order:
Pasta
Cheese mixture
Butter
Cheese base
5. Gently Stir
Using a wooden spoon, gently stir the layers just enough to distribute everything evenly without breaking the pasta.
6. Cook on Low
Cover and cook on low heat for about 3 hours. Avoid lifting the lid during cooking, as this releases heat and may increase cooking time.
7. Check for Doneness
After 3 hours, check the pasta. It should be tender and the cheese fully melted. If needed, cook for an additional 15–30 minutes.
8. Serve and Enjoy
Give the mac and cheese one final stir to combine the melted cheese evenly. Serve hot, with an extra sprinkle of smoked paprika or freshly ground black pepper on top for a finishing touch.
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