Description
My sons always say I’m the best mom in the world when I make this creamy mac-and-cheese perfection.
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup 2% milk
- 1/2 cup sour cream
- 1/4 cup butter, cubed
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup shredded fontina cheese
- 1 cup shredded provolone cheese
Instructions
- Prepare: Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.
- Slow Cook: 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.
Notes
Grease the slow cooker to prevent the pasta from sticking.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Side Dishes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 346 kcal
- Sugar: 4 g
- Sodium: 712 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 71 mg
Keywords: mac and cheese, slow cooker, creamy pasta, side dish