2 cups uncooked elbow pasta
3 ½ tablespoons butter
2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
1 – 10 ¾ oz can cheddar cheese soup
1 ¼ cup milk
1 teaspoon salt
½ teaspoon mustard powder
½ teaspoon paprika
Instructions
Cook elbow pasta according to the package instructions and drain. While the pasta is cooking, using a large skillet, melt the butter, Cheddar, and Mozzarella cheese
Place cheese and butter mixture, cheddar cheese soup, and sour cream into the pot of the slow cooker
Add the cooked macaroni pasta, milk, mustard, salt, and paprika to the pot. Stir everything until well combined and cook on low for 2 hours.
Nutrition
Calories: 488kcal | Carbohydrates: 37g | Protein: 19g | Fat: 30g
