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!" 

 

Ingredients:

• 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

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.