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Whether a side dish or even the entire meal macaroni and cheese is one of those comfort foods we all love. This is a rather simple recipe that offers smooth and creamy cheesy goodness. Easy to put together and tossing in a slow cooker couldn’t make it more convenient.
1/2 lb uncooked macaroni noodles
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
10.5 oz cream of chicken soup condensed
1/2 cup sour cream regular or light
1/2 cup mayonnaise
1/2 teaspoon pepper
8 oz block cheddar cheese
8 oz block gruyère cheese
Grate cheese and set aside.
Boil macaroni noodles according to directions to make them very al dente. (cook them for at least 1 minute less than directed). Drain and rinse under cold water.
Combine all ingredients in the slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
Be sure that your macaroni is cooked al dente before you put it in the slow cooker so it doesn’t become mushy. If you prefer or if you are short on time, you can bake this in the oven. Preheat the oven to 350° F. Bake 30 minutes covered and 30 minutes uncovered.
Add 4–6 strips of cooked, thick cut bacon and boom! Comfort food taken to the next level.