Ultra Creamy Mac ‘n Cheese in the Slow Cooker!




2 cups uncooked macaroni noodles

1 teaspoon onion powder

1/2 teaspoon dry mustard powder

1 can cream of chicken soup

1/2 cup sour cream , regular or light

1/2 cup mayonnaise

1/2 teaspoon pepper

3 cups cheddar cheese

1 cup gruyere cheese (or you can use 4 cups cheddar cheese)


  1. Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1 minute less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.
  2. Combine all ingredients in the slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
  3. Serve hot.