Ingredients

• 2 cups uncooked elbow macaroni
• 10.5 oz can condensed cream of chicken soup
• 3 cups shredded cheddar cheese
• 1 cup shredded gruyere cheese
• ½ cup mayonnaise
• ½ cup sour cream (regular or light)
• 1 teaspoon onion powder
• ½ teaspoon dry mustard powder
• ½ teaspoon black pepper

Instructions:

1. Cook the elbow macaroni according to the package instructions, but stop when it’s very al dente. (Boil for 1-2 minutes less than directed, usually about 5 minutes).
2. Drain the macaroni and rinse with cold water to stop further cooking.
3. Add all ingredients into a 4-quart slow cooker.
4. Stir to combine.
5. Cover and cook on high for 2 hours or low for 3 hours, stirring once or twice throughout the cooking process.
6. Once done, serve immediately and enjoy!

Notes

• Pasta: Don't overcook the macaroni— it should remain firm. Rinsing the noodles helps prevent them from cooking further.
• Cheese: Shred the cheese from a block, as pre-shredded cheese doesn't melt as well. If you don’t have gruyere, you can substitute with an extra cup of cheddar (for a total of 4 cups).
• Slow Cooker Time: Cooking times may vary based on your slow cooker. Check the pasta a bit earlier to avoid overcooking.
• Double Recipe: To make a larger batch, use a 6-quart crockpot. Cook on high for 2.5 hours, stirring after 1 hour and again after 2 hours. Stir quickly to retain heat inside the crockpot.
• Make Ahead: You can prep the ingredients (except for the pasta) in advance. Cook the pasta beforehand, rinse, and cool it. When ready to cook, simply combine the pasta with the prepared sauce mixture in the slow cooker.
• Oven Option: If you’re short on time, bake it instead! Preheat the oven to 350°F and bake for 30 minutes covered, followed by 30 minutes uncovered.

Nutrition