A Back-to-School Treat from Kathy’s Kitchen
Ingredients:
- 4 cups uncooked elbow macaroni
- 2 cans (10¾ oz) condensed cheddar cheese soup, undiluted
- 2 cups 2% milk
- 1 cup sour cream
- ½ cup butter, cubed
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. white pepper
- ¼ tsp. salt
- 2 cups Colby/jack cheese shredded
- 4 cups Italian blend cheese shredded
- Cook macaroni according to package directions for al dente (i.e., still firm when bitten after cooking). 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 macaroni; transfer to a greased slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.