Slow Cooker Mac and Cheese

(Courtesy of Taste of Home)

Ingredients:
2 c. uncooked elbow macaroni
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 c. 2% milk
1/2 c. sour cream
1/4 c. butter, cubed
1/2 tsp. onion powder
1/4 tsp. white pepper
1/8 tsp. salt
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded fontina cheese
1 c. (4 oz.) shredded provolone cheese

Directions:
Cook macaroni according to package directions for al dente.  Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended.  Stir in cheeses until melted.

Drain pasta; transfer to a greased 3 qt. slow cooker.  Stir in cheese mixture.  Cook, covered, on low 1-2 hours or until heated through.

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