Easy Slow Cooker Mac & Cheese

Cheese, cheese, and more cheese. There was so much cheese in this, I was afraid I would turn into a cow afterwards! I chose this recipe because it said "slow cooker" mac and cheese. I thought I would just throw all the ingredients into the slow cooker and it would do all the work for me. Not so much. This is definitely a weekend meal, or a get-home-from-work-early-so-you-have-enough-time-to-make-it-before-people-starve meal.

My husband, who is lactose intolerant, was not a huge fan going in to this meal. I like cheese and creamy things and since I pick the recipes and do the shopping, sometimes he just has to take a pill and deal with it. This was one of those weeks. However, he ended up liking the dish so happiness all around. Well, almost. Tyler apparently only likes mac and cheese from a blue box. Oh well.

• 2 cups uncooked elbow macaroni
• 1 can (10.75 oz) condensed cheddar cheese soup
• 1 cup milk
• 1/2 cup sour cream
• 1/4 cup butter, cubed
• 1/2 tsp onion powder
• 1/4 tsp white pepper
• 1/8 tsp salt
• 1 cup (4 oz) shredded cheddar cheese
• 1 cup (4 oz) shredded fontina cheese
• 1 cup (4 oz) 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-low heat until blended. Stir in cheeses until melted.

Drain pasta; transfer to a greased 3 qt slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.

NOTES: I have to admit that this wasn't my favorite mac and cheese recipe. We added chopped bacon and bread crumbs and that definitely livened it up a bit. Without those ingredients, it was just too much cheese (GASP! I know!). And weirdly, it had a bit of a grainy texture to me. I've never had fontina cheese before so maybe that's what it was?

Serves: 8
Prep Time: 25 minutes
Total Time: 1 hour, 25 minutes