Step1: To create a hot bowl of cheddar cheese soup, I combined the half and half with the cheddar cheese soup, and mixed until it’s smooth.
Step2: Further, I mixed in the paprika and black pepper to fulfill the flavor.
Step3: I poured half of the elbow macaroni and cheese into the crockpot with half of the shredded cheddar and half of the Colby, half of the butter, and a half and half soup mixture.
Step4: I mixed until thoroughly combined. And I used the remaining cheese for topping.
Step5: I set the slow cooker on low, then I covered the slow cooker with the lid. I let it simmer for around three hours.
ENJOY IT!!
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