Ultra Creamy Mac ‘n Cheese in the Slow Cooker

• Produce

  • 1 tsp Onion powder

• Canned Goods

  • 1 can Cream of chicken soup

• Condiments

  • 1/2 cup Mayonnaise
  • 1/2 tsp Mustard powder, dry

• Pasta & Grains

  • 2 cups Macaroni noodles

• Baking & Spices

  • 1/2 tsp Pepper

• Dairy

  • 3 cups Cheddar cheese
  • 1 cup Gruyere cheese
  • 1/2 cup Sour cream, regular or light

Found on spendwithpennies.com

Description

Ingredients

• 2 cups uncooked macaroni noodles
• 1 teaspoon onion powder
• ½ teaspoon dry mustard powder
• 1 can cream of chicken soup
• ½ cup sour cream, regular or light
• ½ cup mayonnaise
• ½ teaspoon pepper
• 3 cups cheddar cheese
• 1 cup gruyere cheese (or you can use 4 cups cheddar cheese)

Directions

• Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1 minute less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.
• Combine all ingredients in the slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
• Serve hot.