Crockpot Mac & Cheese - Serves 3

Slow-cooker Crockpot Mac & Cheese - serves 3, or 4 medium servings

Adapted from Spend With Pennies

Ingredients:

• 2 cups uncooked elbow macaroni, cavatappi, or similar pasta
• 10.5 oz can condensed cream of chicken soup
• 2.5 to 3 cups cheddar cheese, shredded (~1 block Murray's Rustic Red + 1/2 block Extra Sharp White Cheddar)
• 1 cup Gruyere, shredded
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 tsp dry mustard powder (or ground mustard seeds) 
• 1/2 tsp black pepper
• Optional: 1 tsp onion powder

Equipment/Other:
4 to 6 qt slow-cooker

Directions:

1. Boil pasta according to directions to make them *very* al dente (at sea level, cook for about 1-2 minutes less than directed on the bag. If at elevation, cook about to the time stated on the bag). 
2. Drain and rinse under cold water to stop pasta from continuing to cook.
3. Add all ingredients to the slow-cooker. Gently fold a couple times to combine. Cook on low for 3 hours, or on high for 2 hours. Stir once or twice as needed during cook time.
4. Serve hot, ideally.