The Cheesiest Mac 'n' Cheese

By carvalhohm

Ingredients

• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 2 teaspoons prepared mustard
• 1 teaspoon instant minced onion
• 1 (10-3/4-ounce) can Cheddar cheese soup, undiluted
• 1 (10-ounce) block sharp Cheddar cheese, shredded (see Notes)
• 1 (8-ounce) package pasteurized prepared cheese product, cubed
• 1 (8-ounce) package elbow macaroni, uncooked
• 1 1/2 cups cubed cooked ham (optional)

Details

Adapted from mrfood.com

Preparation

Step 1

In large bowl, whisk together first 4 ingredients.

Combine milk mixture, soup, and remaining ingredients in lightly greased 3 to 4 quart slow cooker.

Cover and cook 3-1/2 hours on LOW setting. Let stand 10 minutes; stir before serving.

Notes:

You can also use 2-1/2 cups packaged shredded sharp Cheddar cheese. Also, if you know your slow cooker has "hot spot" on one side, carefully turn crockery insert during cook time to evenly distribute heat. This tip should help prevent scorching or burning your food.