I was a little worried about slow cooker mac and cheese in the start, but the end result was simply amazing. I could’t stop eating it! My husband really liked it too. It was nice that we could munch on it throughout the day without having to keep starting up the campfire stove to have something hot. I think this is going to become one of our regular camping meals from here on out. We make it at home all year long too. It’s way better, and much easier than any other type I’ve tried.
Check out what they are saying about this recipe over at Spend With Pennies:
“Fast, easy and beyond amazing!”
This is always a huge hit when I make it for potlucks and other gatherings. Everyone likes macaroni and cheese!
Ingredients
2 cups uncooked macaroni noodles
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1 can Campbell’s cream of chicken soup
1/2 cup Daisy sour cream , regular or light
1/2 cup Hellmann’s mayonnaise
1/2 teaspoon pepper
3 cups cheddar cheese
1 cup gruyere cheese (or you can use 4 cups cheddar cheese)
Instructions
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.
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Quick Tip: Add ham or chicken for a heartier dish!
Thanks again to Spend With Pennies for this super simple and yummy recipe.
