Sinfully Indulgent Mac and Cheese (Slow Cooker)

Ingredients:

Slow cooker liner (optional, but really convenient)
1 lb box of penne pasta
1/2 cup of butter (1 stick)
1 can cheddar cheese soup
1 qt half & half (whole milk could be substituted)
8 oz block sharp cheddar cheese (shredded)
1 lb Velveeta (cubed)

Directions:

Place the slow cooker liner in the crock pot. Cut the butter into small cubes, and add it to the cooker.

In a mixing bowl add half & half and soup, and whisk until smooth. Stir in the shredded cheese, and cubed Velveeta.

On the stove boil water for the penne pasta. Once the water is boiling add the pasta, and switch off the heat. Let the pasta sit in the water for 1-2 minutes, then drain and add to the crock pot. Stir the pasta and butter until the butter is melted, and the pasta is coated. Add the cheese/half & half mixture, and stir everything together.

Place lid securely on the crock pot, and set to low. After the first 45 minutes stir the dish, then continue cooking. Stir every half hour. When it has been cooking for 3 hours, test the pasta to see if it is done. My slow cooker cooks the pasta in about 3 hours (this was when I snapped the photo), then I turn the knob to the "keep warm" setting until I am ready to serve. This allows it to thicken up, but the pasta shouldn't get mushy.

Notes:

Don't try to make a low fat version of this dish. Replacing dairy products with reduced fat ones will cause the texture to be gritty, and it will not turn out well. Trust me. I have experienced enough complaints in this department. Also don't cheat and buy a bag of shredded cheese; the additives (mainly cellulose) may alter the texture.