Sunday, April 26, 2015

5 Year Anniversary Edition: Slow Cooker Macaroni and Cheese Edition

You've seen this on the blog before but we are bringing it back for the "Best of the Past 5 Year!" 
  • 2 cups uncooked elbow macaroni
  • 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
  • 1 cup milk
  • ½ sour cream
  • ¼ cup butter, cubed
  • ½ teaspoon onion powder
  • ¼ teaspoon pepper
  • 1/8 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  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