In the Pantry: Slow-Cooker Macaroni and Cheese

Homemade macaroni and cheese is the ultimate fall comfort food. So what happens when you don't have time to whip up a batch? This week on "In the Pantry," Aida Mollenkamp shows you how a slow cooker and a few minutes of preparation can help you satisfy your mac-and-cheese craving.

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Slow-Cooker Macaroni and Cheese
Serves 4-8

1 lb. elbow macaroni
Vegetable oil, as needed
2 cups half-and-half
1 8-ounce pack cream cheese, at room temperature
1/2 cup yellow onion, diced
3 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
1 tablespoon Dijon mustard
1 1/2 teaspoons cayenne pepper

Cook the pasta for half the amount of time recommended on the package. Drain pasta, toss with a drizzle of vegetable oil, and place the pasta to the slow cooker. Stir in the half and half and cream cheese. Add the remaining ingredients and stir to combine. Cover the slow cooker and cook the macaroni and cheese for 2 to 3 hours on low, stirring occasionally, and serve.

If you don't like pepper jack cheese, Mollenkamp recommends that you replace it with 2 cups of shredded cheddar cheese or another favorite cheese.

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