This mac and cheese recipe breaks away from the usual crockpot version—no evaporated milk or Velveeta in sight. Instead, it features a few unconventional ingredients that might seem a bit surprising, but trust me, they work great together. The result is a rich and decadent dish, perfect as a side rather than a main course. It's indulgent and flavorful, making it a standout addition to any meal. Give it a try, and let me know how it turns out!
~ Jolee
INGREDIENTS:
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2 cups uncooked elbow macaroni
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10 ½ ounces condensed cream of chicken soup
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3 cups cheddar cheese shredded ( I use sharp - don't use pre shredded)
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1 cup gruyere cheese shredded
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½ cup mayonnaise
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½ cup sour cream regular or light
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1 teaspoon onion powder
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½ teaspoon dry mustard powder
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½ teaspoon pepper
Directions:
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Put all the ingredients (except the macaroni noodles) in your 4 qt crock pot and turn on high.
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Boil macaroni noodles separately 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, but don't rinse. Place hot pasta directly on top of the cheese mixture.
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Stir and you will see the cheese start to melt. After about 30 minutes stir again. Keep on high for another hour or so and stir again or turn down to low for 2 hours and stir a few more times.
- Serve hot!
