This recipe really surprised me by how good it is! I was just looking for a quick, easy, no fuss mac and cheese to serve along with Easter dinner, and came upon this one on Recipes That Crock. Cream of mushroom soup in mac and cheese, how odd, but I decided to give it a go because you'll never know if you don't try. Wonder of wonders, it turned out really well. My husband ranked it in his top 3 mac and cheese favorites and I thought it was really good, too. This is a great choice if you're cooking a bunch of things and need a side dish that can tend to itself for a while, or if you're headed to a potluck and need something that will stay nice and hot and tasty.
Quick Note: You can puree the cream of mushroom soup with a food processor or immersion blended if you (or the people you're serving it to) won't like the little bits of mushroom in the finished mac and cheese. Also, use freshly grated cheddar for this because the coating on purchased grated cheese may prevent it from melting into the sauce nicely.
Slow Cooker Mac & Cheese
10.25 oz can cream of mushroom soup
1/2 C milk
2 tsp yellow mustard
1/2 tsp seasoned salt (or more to taste)
1/4 tsp black pepper
12-16 oz freshly grated cheddar cheese, divided
Cook macaroni in salted water until partly softened, but still underdone. Drain and return to pot. Add cream of mushroom soup, milk, seasoned salt, and pepper, then stir in 2 1/2 to 3 1/2 C grated cheddar (I used 3). Taste and add more salt if needed. Grease the crock of a small slow cooker and add mac and cheese.
Cover and cook on low for about 4 hours, or high for about an hour and a half- exact amount of time will depend on your slow cooker. You can stir halfway through to make sure it cooks evenly, but don't stir after that or the mac and cheese won't have a baked consistency to it.
Remove lid, sprinkle with an extra 1/2 to 1 C grated cheddar, and continue to cook until cheese has melted.
Yield: 10 side dish servings