CROCKPOT WEDNESDAY

The newest edition of TASTE OF HOME had some delicious sounding crockpot recipes this month. Today I will share EASY SLOW COOKER MAC AND CHEESE.

2 c. uncooked elbow macaroni
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 c. 2% milk
1/2 c. sour cream
1/4 c. butter, cubed
1/2 tsp onion powder
1/4 tsp white pepper
1/8 tsp. salt
1 c. (4oz.) shredded cheddar cheese
1 c. (4oz.) shredded fontina cheese
1 c. (4oz.) 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.