Easy Slow Cooker Mac & Cheese Recipe

By cserumga

Makes 8 servings. 3/4 cup equals 346 calories, 23 g fat (14 g saturated fat), 71 mg cholesterol, 712 mg sodium, 20 g carbohydrate, 1 g fiber, 15 g protein.

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

Details

Servings 8
Adapted from tasteofhome.com

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 pasta; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through. Yield: 8 servings.