Easy Slow Cooker Mac & Cheese

By brenie_shydee

Ingredients

• 2 cups uncooked elbow macaroni
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 cup 2% milk
• 1/2 cup sour cream
• 1/4 cup butter, cubed
• 1/2 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/8 teaspoon salt
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded fontina cheese
• 1 cup (4 ounces) shredded provolone cheese

Preparation

Step 1

•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.