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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Ultra Creamy Mac 'n Cheese in the Slow Cooker Recipe

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This recipe for Ultra Creamy Mac 'n Cheese in the Slow Cooker is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups uncooked macaroni noodles (sheets)
1 tsp onion powder
1/2 tsp dry mustard powder
1 can cream of chicken soup
1/2 cup sour cream, regular or light
1/2 cup mayonnaise
ground pepper to taste
3 cups cheddar cheese, shredded
1 cup gruyere cheese, shredded (or you can use 4 cups total cheddar cheese)
Directions:
Directions:
Boil macaroni shells according to directions to make them very al dente (I cook mine for at least a minute less than directions on the bus). 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.
Personal Notes:
Personal Notes:
I fixed it with shredded cheddar cheese only, because gruyere was too expensive, and it turned out great.
You can also bake this in the oven at 350 degrees for 30 minutes covered and then 30 minutes uncovered.

 

 

 

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