Ingredients
Macaroni
- 2 cups elbow macaroni, uncooked
Cheese and Dairy
- 3 cups shredded cheddar cheese
- 1 cup shredded gruyere cheese
- ½ cup mayonnaise
- ½ cup sour cream (regular or light)
Other Ingredients
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
Instructions
- Boil the Macaroni: Cook the elbow macaroni according to package directions, but boil for 1-2 minutes less than recommended to achieve a very al dente texture. For this recipe, boiling for about 5 minutes works well. Drain the pasta and rinse under cold water to stop the cooking process.
- Combine Ingredients: In a 4-quart slow cooker, add the cooked and drained macaroni, condensed cream of chicken soup, shredded cheddar cheese, shredded gruyere cheese, mayonnaise, sour cream, onion powder, dry mustard powder, and black pepper. Stir well to combine all ingredients evenly.
- Cook in Slow Cooker: Cover and cook the mixture on high for 2 hours or on low for 3 hours. Stir the mac and cheese once or twice during cooking to ensure the cheese melts evenly and the dish becomes creamy and smooth.
- Serve Hot: Once the cooking time is complete and the mac and cheese is creamy and bubbly, serve immediately while hot for the best flavor and texture.
Notes
- Cooking the macaroni slightly under al dente prevents it from becoming mushy during slow cooking.
- Stir occasionally during the cooking process to avoid sticking and to help the cheese blend well.
- You can substitute the cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor.
- Use light mayonnaise and sour cream to reduce calories, if desired.
- For a vegetarian option, use cream of mushroom soup instead of cream of chicken soup.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
