Yum

If it's going to be cold outside, then you have every right to make the following:

I found this recipe on Six Sisters' Stuff (love their recipes).  Generally, I seem do a lot of tweaking to a recipe but didn't have to do much to this one.  The only thing I did different was to add more pasta...to make it go further and to lessen the sauce-to-noodle ratio.

As I was making it, Nate was watching and said he could tell the dish was going to be good after he watched me add sharp cheddar cheese and sour cream.  Yes, it's definitely not a Weight Watchers staple but eat some with your heart/mind healthy white fish and then do some cardio when it gets warm again.

Slow Cooker Mac & Cheese

3 cups uncooked pasta (I used large shells)
4 Tbsp butter
2 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1 (10.5 oz) can condensed cheddar cheese soup
1 cup milk
1/2 tsp ground mustard (dry variety)
1/2 tsp salt

Cook pasta in boiling water for 6 minutes; drain.  While pasta is cooking melt butter and cheese together in a medium saucepan over medium-low heat.  Add sour cream, condensed soup, milk, ground mustard, and salt; stir until smooth.

Spray medium-sized slow cooker with nonstick cooking spray.  Add cooked pasta and butter/cheese sauce.  Stir together.  Cook on low setting for approx 2 hours. Stir 2-3 times during cooking time.  Serve with a dash of black pepper.