Macaroni and Cheese

Ingredients: 
* 1 pound box elbow macaroni

* 1/2 cup (1 stick) butter
* 4 cups shredded cheddar cheese

                             * 2 cups half and half cream

                             * 1 can condensed cheddar cheese soup

Instructions:

Turn the crock pot on low and let it be getting warm while you cook the macaroni according to package directions. Cook the macaroni only slightly (al dente). Drain but do not rinse.

Slice the butter into pats (cubes) and put into the crock pot. Add the cheddar cheese soup and the cream and stir.

  

Add the cooked macaroni and the shredded cheese. Mix together and cook on low for 1 to 2 hours, stirring occasionally.

It is ready when the cheese is all melted and bubbly.

*You can reserve some of the cheese to sprinkle on top if you choose.