Mac And Cheese In Slow Cooker

• 2 cups uncooked elbow macaroni
• 1 can condensed cheddar cheese soup, undiluted
• 1 cup 2% 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
• 1 cup (4 oz) shredded fontina cheese
• 1 cup (4 oz) shredded provolone cheese

1. Cook macaroni according to package directions for al dente.
2. 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.
3. 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.

elbow macaroni, cheddar cheese soup, milk, sour cream, butter, onion powder, white pepper, salt, cheddar, fontina cheese, provolone cheese

Taken from www.epicurious.com/recipes/member/views/mac-and-cheese-in-slow-cooker-52933351 (may not work)