Crock Pot Macaroni and Cheese

ingredients:
24 oz. elbow noodles (about 6 cups or 1.5 16oz boxes)
1 tbsp olive oil
2 blocks sharp or extra sharp cheddar, or one of each depending on your preference
2 cans cheddar cheese soup
3 cups milk
1 cup sour cream
8 tbs butter or margarine
1 tsp seasoned salt
1/2 tsp dry mustard powder (don't substitute refrigerated  mustard for this)
1/2 tsp paprika
salt and pepper

hardware:
large crock pot
large pot
collander
chef's knife
chopping board

procedure:

1. Boil the noodles in salted water (should taste like seawater) with olive oil for exactly 6 minutes. You want them to be under-cooked. Drain and leave in the collander.
2. Cut your blocks of cheddar into chunks about 1 square inch. No need to be perfect, and no need to grate the cheese. 
3. Melt the butter/margarine over medium heat (I like to reuse the pot I boiled the noodles in for this), then melt the cheddar into it, stirring constantly.
4. Turn the crock pot on low. Add the cheddar cheese soup, milk, sour cream, seasoned salt, mustard powder, and paprika to it. Stir to combine.
5. Pour the noodles into the crock pot and stir.
6. Pour the melted butter/margarine and cheese mixture into the crock pot, as well as pepper to taste and stir all together. After stirring well, taste it and add additional salt to your taste.
7. Cook on low for 2.5 hours.

comments:
Crock pots vary in how they cook things, so I have some additional tips for this dish. Check on it about every 30-45 minutes to ensure it isn't getting too dry. If it begins to get dry, add a bit of milk. If it isn't melting down well enough, turn it on high for an additional 30 minutes after cooking on low for 2.5 hours.