Mac And Cheese In Slow Cooker Recipe

Ingredients

2 cups uncooked elbow macaroni

1 can condensed cheddar cheese soup, undiluted

1 cup 2% milk

1/2 cup sour cream

1/4 cup butter, cubed

1/2 tsp. onion powder

1/4 tsp white pepper

1/8 tsp. salt

1 cup (4 oz) shredded cheddar

1 cup (4 oz) shredded fontina cheese

1 cup (4 oz) shredded provolone cheese

Preparation

Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.

Drain macaroni, transfer to a greased 3 qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.

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