Ingredients
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2 cups uncooked elbow pasta
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3 ½ tablespoons butter
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2 cups shredded cheddar cheese
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½ cup shredded mozzarella cheese
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½ cup sour cream
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1 can (10 ¾ oz) cheddar cheese soup
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1 ¼ cup milk
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1 teaspoon salt
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½ teaspoon mustard powder
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½ teaspoon paprika
Instructions
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Cook the elbow pasta according to package instructions; drain and set aside.
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In a large skillet, melt the butter over medium heat. Gradually add cheddar and mozzarella cheese, stirring until smooth.
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Transfer the cheese and butter mixture to the slow cooker. Add cheddar cheese soup and sour cream, stirring gently.
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Add cooked pasta, milk, mustard powder, salt, and paprika. Mix thoroughly to combine.
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Cover and cook on low for 2 hours. Stir occasionally if possible.
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Check consistency after 2 hours; add more milk if needed for creaminess. Serve warm.
Notes
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Freshly shredded cheese melts more smoothly than pre-shredded.
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Do not overcook pasta before adding to slow cooker to prevent mushiness.
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Optional add-ins: cooked chicken, turkey bacon, broccoli, or roasted red peppers.
- Prep Time: 15 minutes
- Cook Time: 120 minutes