It is great as a holiday side and a favorite for Sunday supper. This easy mac and cheese recipe needs just minutes of prep and comes out of the slow cooker perfect every time!
Ingredients :
2 cups elbow macaroni uncooked
10.5 ounces condensed cream of chicken soup 1 can
3 cups shredded cheddar cheese
1 cup shredded gruyere cheese
½ cup mayonnaise
½ cup sour cream regular or light
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon black pepper
Directions :
Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.
Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
