Here is the perfect way to get that baked macaroni and cheese flavor without all the work.
Full time 3 1/2-4 hours
1 pound pasta shells, elbows, or smaller size shapes
1 can condense cream of cheese soup
15 oz can condensed milk
16 oz shredded cheddar
2 cup milk
1 cup sour cream
1/2 cup melted butter
1 tsp onion power
1 tsp salt
1 tsp ground white pepper
1 tsp paprika
In slow cooker combine soup, condensed milk, milk, sour cream, melted butter, onion powder, salt, pepper, and paprika.
Add in half of the shredded cheddar.
Stir in pasta, mixing to coat pasta and trying to get it all submerged.
Cover and cook on high 3 hours or until pasta is tender.
Lower heat to low, give a good stir, and add remaining cheese to top of pasta.
Cover and cook just to melt cheese.