Today is National Macaroni Day and I decided to celebrate by sharing my absolute favorite Mac & Cheese recipe with you.  This recipe serves up a big batch of it too.  In fact, every time I make it, I usually half it.  I cook half for me and Kevin.  I usually give the other half to Angel's family.  Charlotte is reportedly obsessed with it.  Trust me!  You will be too.  Here's the recipe.  Quick note.  There are actually two ways you can cook this.


1 box of elbow macaroni

2 cups sharp cheddar cheese (shredded)

1 cup Colby cheese (shredded)

2 tablespoons butter

2 and 3/4 cups half & half

A can and 1/2 Campbell's Cheddar Cheese condensed soup

1/2 teaspoon ground black pepper

1/2 teaspoon paprika (I use a Bourbon smoked paprika I got at Hillview Farms Meats)


**As I mentioned, there are two ways to cook this.  If you decide to cook it in a Crock Pot, do NOT cook the macaroni.  However, if you intend to bake this in the oven, go ahead and cook your macaroni according to label directions.**

Combine the half & half with the Campbell's Cheddar Cheese soup (until smooth), then mix in the paprika and black pepper.

Pour in the macaroni, half of the cheddar cheese and Colby cheese, the butter (cut into small pieces) and mix all that with your half & half/cheddar cheese soup mixture.  Mix well.

Pour into a baking dish (or the Crock Pot) and top with the remaining shredded cheese.

If you are cooking this in a slow cooker, cook on low for 3 hours.

If you are baking this in the oven, prepare a baking dish (I like to butter it) and bake for roughly 30 minutes at 350 degrees.

ENJOY!  I promise you.  It is cheesy and delicious.

Happy National Macaroni Day!

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