Who doesn't love a heaping serving of mac and cheese fresh from a warm crock pot? The slow cooking makes this mac and cheese extra creamy and thus extra delicious! This serves 8 hungry people! Ingredients 1 box uncooked elbow macaroni 1 can condensed cheddar cheese soup, undiluted 1 cup whole milk ½ cup sour cream ¼ cup butter, cubed ½ tsp onion powder ¼ tsp white pepper ⅛ tsp salt 1 cup (4 oz) shredded sharp cheddar cheese 2 cups (8 oz) shredded Colby Jack Instructions In a large pot, cook macaroni al dente according to package directions. Drain (do not rinse) and set aside. While pasta cooks, combine soup, milk, sour cream, butter and seasonings in a medium saucepan. Cook and stir over medium-low heat until blended. Add cheese and stir until completely melted. Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.