Slow Cooker Mac & Cheese

1 12 oz. box pasta (macaroni, bow ties, shells, etc. -your choice)
4 Tbsp. butter
1/2 pound shredded or cubed mild Cheddar cheese
1/2 pound shredded or cubed American cheese
1 cup milk
1 can Cream of Mushroom Soup (I use reduced sodium. You can also substitute Any cheese soup or Cream of Chicken Soup)
1 Tbsp. flour
1 tsp Paprika
1 tsp black pepper

1. Spray inside of crock with cooking spray.
2. Cook pasta according to package directions. Drain and place in Crock.
3. Melt butter in a sauce pan on medium low heat. Add cheese. Once it begins to melt, add half of the milk. Once heated add the rest of cheese and milk. Continue stirring until mixture is mostly melted. Add soup, Paprika, and black pepper. 
4. Dissolve flour in a small amount of water and add to cheese sauce. 
5. Pour cheese sauce over pasta and mix.
6. Cover and heat on Low for 2 1/2 hours, stirring occasionally.

Contributor: Nora MacFarlane