chillyfillmores
Emma Keys
▢2 cups elbow macaroni uncooked ▢10.5 ounces condensed cream of chicken soup 1 can ▢3 cups shredded cheddar cheese ▢1 cup shredded gruyere cheese ▢½ cup mayonnaise ▢½ cup sour cream regular or light ▢1 teaspoon onion powder ▢½ teaspoon dry mustard powder ▢½ teaspoon black pepper
Ingredients
01
Boil macaroni noodles according to directions to make them very al dente.
02
(I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes).
03
Drain and rinse under cold water.
04
Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
05
Serve hot.