2 c. uncooked macaroni noodles (I like the large corkscrew pasta, called Cavatappi or Cellentani)
1 can cheddar cheese soup
1 c. milk
1/2 c. sour cream
2 c. sharp cheese, shredded
1 c colby jack cheese, shredded
4 slices American cheese (I like Kraft Deli)
4 T. melted butter
1/2 t. salt
1/2 t. dry mustard
Cook pasta in boiling water for 5-6 min. Add remaining ingredients to a large bowl. Stir until combined. Drain pasta & add to cheese sauce. Pour into greased slow cooker. Cook on low for 1 1/2-2 hrs. Stir occasionally.
*I've heard you don't have to cook the pasta at all first, just increase the cook time 30 min or so in the slow cooker, but I haven't tested that out.
4 T. melted butter
1/2 t. salt
1/2 t. dry mustard
Cook pasta in boiling water for 5-6 min. Add remaining ingredients to a large bowl. Stir until combined. Drain pasta & add to cheese sauce. Pour into greased slow cooker. Cook on low for 1 1/2-2 hrs. Stir occasionally.
*I've heard you don't have to cook the pasta at all first, just increase the cook time 30 min or so in the slow cooker, but I haven't tested that out.
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