INGREDIENTS
- 3 cups elbow macaroni
- 4 strips bacon
- 3 tbsp buter
- 2½ cups shredded cheddar cheese
- 1 can cheddar cheese soup
- 1 cup milk
- salt and pepper
INSTRUCTIONS
- Coat crock pot in non-stick spray
- Combine all ingredients in the crock pot and stir together
- Cover and cook on low for 2 hours, stir every half hour to evenly distribute the cheese
