Ingredients
2 cups uncooked elbow macaroni1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1 cup 2% milk1/2 cup sour cream1/4 cup butter, cubed1/2 teaspoon onion powder1/4 teaspoon white pepper1/8 teaspoon salt1 cup shredded cheddar cheese1 cup shredded fontina cheese1 cup shredded provolone cheese
Preparation
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 macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.
