Step 1

Combine the half & half with the cheddar cheese soup, and mix until it's nice and smooth.

Step 2

Next, sprinkle in the paprika and black pepper, and mix.

Step 3

Pour the elbow macaroni and cheese into the crock pot, half of the shredded cheddar & colby, the cut butter, and half & half/ cheddar soup mixture.

Step 4

Mix until well incorporated.

Step 5

Top off with the remaining shredded cheese.

Step 6

Put the lid on top of the slow cooker, then set the slow cooker on low.

Step 7

Let cook for 3 hours.

Step 8

Serve and enjoy!