by Amy Peterson (from Taste of Home)
2 cups uncooked elbow macaroni
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 cup 2% milk
1/2 cup sour cream
1/4 cup butter, cubed
1/2 tsp. onion powder
1/4 tsp. white pepper
1/8 tsp. salt
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded fontina cheese
1 cup (4 oz) shredded provolone cheese
Cook macaroni according to package directions for al dente. 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 pasta; transfer to a greased 3-qt crock pot. Stir in cheese mixture. Cook, covered on low 1-2 hours or until heated through.
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