Posted by: marthabernie | October 2, 2013


I had never tried making mac and cheese in the slow cooker until I got this recipe.  It’s great!


2 cups uncooked elbow macaroni

1 can condensed cheddar cheese soup, undiluted (10 Oz.)

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

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 het until blended.  Stir in cheese until melted.  Drain pasta, transfer to a greased 3 quart slow cooker.  Stir in cheese mixture.  Cook, covered, on low 1 to 2 hours or until heated through.


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