So this is the ONLY Macaroni & Cheese recipe I make anymore. So delicious! Easy, quick, can stay hot for a couple hours in the crock pot, and did I mention DELICIOUS!!
1 can Campbell’s cheddar soup
2 cups milk
1/2 cup sour cream
1/4 tsp white pepper
1/2 tsp onion powder
Add shredded cheese:
1.5 cups cheddar
1.5 cups fontina cheese
1.5 cups Provolone
I usually find the fontina in the meat/deli slicing section and looks kind of like gouda with the red wax outside. And often I just get an Italian mix that has provolone in it – pre-shredded because provolone is harder to find sometimes.
Once cheese is melted put in crock pot.
Cook 3 cups of elbow macaroni for 12 minutes in bowling water (or small shells – my personal favorite) then drain and add to crock pot.
Simmer until thickened. Can really eat within about 30 minutes but recipe suggests 1-2 hours in crock pot.