Combine the half & half with the cheddar cheese soup in the slow cooker, and mix until smooth.
Mix in the onion, pepper, salt, and dry mustard.
Add the macaroni, HALF of the shredded cheese, and the cut butter.
Mix until well incorporated.
Top off with the remaining shredded cheese.
Put the lid on top of the slow cooker, then set the slow cooker on low.
Let cook for 3 hours.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 100 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 33.6mg||10 %|
|Sodium 39.6mg||1 %|
|Potassium 209.6mg||6 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 32.2g|
|Protein 7.9g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 266
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