Ingredients

The following ingredients have 6 Servings
  • 2 cups uncooked elbow macaroni
  • 10 ½ ounces condensed cream of chicken soup
  • 3 cups cheddar cheese (shredded )
  • 1 cup gruyere cheese (shredded )
  • ½ cup mayonnaise
  • ½ cup sour cream (regular or light)
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard powder
  • ½ teaspoon pepper

Instruction

  • Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.
  • Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
  • Serve hot.