My sons always cheer, “You’re the best mom in the world!” whenever I make this creamy mac and cheese perfection. You can’t beat a response like that!
—HEIDI FLEEK HAMBURG, PA
PREP: 25 MIN. • COOK: 1 HOUR • MAKES: 8 SERVINGS
2 cups uncooked elbow macaroni
1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
1/2 cup sour cream
1/4 cup butter, cubed
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded fontina cheese
1 cup shredded provolone cheese
1. Cook the macaroni according to the package directions for al dente. Meanwhile, using a large saucepan, combine the soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.
2. Drain the macaroni; transfer to a greased 3-qt. slow cooker. Stir in the cheese mixture. Cook, covered, on low for 1-2 hours or until heated through.