Ingredients

• 2 cups elbow macaroni (uncooked)
• 1 (10.5-ounce) can condensed cream of chicken soup
• 3 cups shredded cheddar cheese
• 1 cup shredded Gruyère cheese
• ½ cup mayonnaise
• ½ cup sour cream (regular or light)
• 1 teaspoon onion powder
• ½ teaspoon dry mustard powder
• ½ teaspoon black pepper

Instructions

1. Cook the Pasta: Boil the macaroni according to package directions but stop 1-2 minutes early so it remains firm. (Aim for about 5 minutes of boiling.) Drain and rinse with cold water.
2. Mix Ingredients: In a 4-quart slow cooker, combine all ingredients, including the cooked pasta. Stir to distribute everything evenly.
3. Slow Cook: Cover and cook on high for 2 hours or low for 3 hours, stirring once or twice during cooking.
4. Serve: Enjoy hot and creamy!

• Pasta: Keep it firm after boiling; rinsing helps stop the cooking process.
• Cheese: For best results, shred cheese from a block instead of using pre-shredded cheese. No Gruyère? Substitute with an extra cup of cheddar.
• Cooking Time: Check the pasta early—slow cooker temperatures can vary.
• Doubling the Recipe: Use a 6-quart slow cooker if doubling. Cook on high for 2½ hours, stirring at the 1-hour and 2-hour marks.
• Make-Ahead Option: Prep the sauce and cooked pasta separately, then combine in the slow cooker before cooking.
• Oven Alternative: Preheat to 350°F. Bake covered for 30 minutes, then uncovered for another 30 minutes.

Nutrition