Wednesday, August 21, 2013

Slow Cooker Macaroni and Cheese

Ingredients:
· 2 cups uncooked elbow macaroni
· 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
· 1 cup milk
· 1/2 cup sour cream
· 1/4 cup butter, cubed
· 1/2 teaspoon onion powder
· 1/4 teaspoon pepper
· 1/8 teaspoon salt
· 1 cup shredded cheddar cheese
· 1 cup shredded mozzarella cheese
· 1 cup shredded provolone cheese

Directions:
1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheese until melted.
3. Drain pasta; transfer to greased 3 quart slow cooker. Stir in cheese mixture. Cook, covered on low 1-2 hours or until heated through.

No comments:

Post a Comment