Macaroni & Cheese for the Crockpot

Ultra Creamy Mac ‘n Cheese in the Slow Cooker!      

Ingredients

• 2 cups uncooked macaroni noodles
• 1 teaspoon onion powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon pepper
• 3 cups cheddar cheese
• 1 cup gruyere cheese (or you can use 4 cups cheddar cheese)
• 1 can cream of chicken soup
• 1/2 cup sour cream, regular or light
• 1/2 cup mayonnaise (I used Hellmann's Light)

Instructions

1. Boil macaroni noodles according to directions to make them al dente. (Mine boiled for 6 minutes). Drain and rinse under cold water.
2. Combine all ingredients in the slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
3. Serve hot.

Notes

Be sure that your macaroni is cooked al dente before you put it in the slow cooker so it doesn't become mushy.

If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350 degrees. Bake 30 minutes covered and 30 minutes uncovered.