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!
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
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.