Ingredients
- ½ C. Mayonnaise
- 2 C. Uncooked elbow macaroni
- ½ C. Sour cream
- 1 Can Cream of chicken soup
- 1 tsp. Onion powder
- 3 C. Shredded cheddar cheese
- ½ tsp. Dry mustard powder
- 1 C. Shredded gruyere cheese
- ½ tsp. Black pepper
Method
- Cook the noodles to al dente in a pot of boiling water, and drain well.
- Spread the noodles into the bottom of a crockpot, and add all of the remaining ingredients into the Crockpot as well.
- Stir to combine.
- Cook on high for 2 hours.
- Stir well to combine before serving.
Can You Make It Ahead?
Yes, and if it’s ready too early you can simply use the “keep warm” setting on your slow cooker. You don’t get that useful option if you prep your macaroni cheese on the stove!
Storage Instructions:
Leftovers should be kept refrigerated in an airtight container. Eat them within 3 days. To reheat, a minute or so in the microwave works well.
Variations and Substitutions:
You can use different kinds of cheese here if you want, swap the onion powder for minced yellow or green onions, omit the mustard powder (or use prepared mustard) or even swap the elbow macaroni for another pasta shape. Of course that wouldn’t be so authentic, but it’s your recipe so you can make it as you please.