Ingredients
2 cups elbow macaroni, uncooked
10.5 oz condensed cream of chicken soup (1 can)
3 cups shredded cheddar cheese
1 cup shredded gruyere cheese (or extra cheddar if unavailable)
½ cup mayonnaise (regular or light)
½ cup sour cream (regular or light)
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon black pepper
Instructions
- Boil macaroni noodles for 1-2 minutes less than the package directions. Drain and rinse under cold water to stop cooking.
- In a 4-quart slow cooker, combine cooked pasta, shredded cheeses, sour cream, mayonnaise, cream of chicken soup, onion powder, dry mustard, and black pepper. Mix until well combined.
- Cover and cook on high for 2 hours or low for 3 hours, stirring once or twice during cooking.
- Serve hot as a main dish or side dish.
Notes
- Pasta: Ensure pasta is very firm (al dente) after boiling to prevent mushy mac and cheese.
- Cheese: Freshly shredded cheese melts better, but pre-shredded works too.
- Cooking Time: Slow cookers vary. Check pasta toward the end of the cook time.
- Slow Cooker Size: Use a 4-quart slow cooker for a single batch. A 6-quart may cook faster, so monitor closely.
- Doubling Recipe: Use a 6-quart slow cooker. Cook on high for 2 ½ hours, stirring after 1 hour and 2 hours.
- Make Ahead: Combine all ingredients except pasta. Boil and rinse pasta just before mixing into the sauce.
- Oven Option: Bake at 350°F for 30 minutes covered, then 30 minutes uncovered.
- Prep Time: 15 min
- Cook Time: 2 hr