The weather here in Seattle, WA this week has been quite warm. We have been in the 80’s and sunny! Don’t be fooled though, our weather likes to tease us this time of year and this weekend will be in the 60’s with rain, hehe! Since its been so warm, I haven’t wanted to use my oven too much! I decided to make a bunch of slow cooker meals. Not only do they allow me to enjoy the weather and not have to cook in the kitchen, but they also make clean up a breeze!! This macaroni dish was a huge hit with my family and was SO simple! It also made tons! My family (5 people) ate it and had seconds, PLUS my hubby was able to take it for lunch the next day! I definitely recommend trying it!!
- 1 can cheddar cheese soup
- 1 box elbow macaroni pasta, 16 oz
- 2 cups shredded cheddar cheese
- 1 1/2 cups sour cream
- 1 1/2 cups milk
Boil the pasta over medium high heat for about 5 minutes. You want the pasta to be about 3 minutes from cooked, so check the package directions and take off 3 minutes from cooking time! Once pasta is cooked and drained, strain water and pour macaroni into slow cooker. Add the can of cheddar cheese, 2 cups shredded cheddar cheese, and sour cream. Mix until combined. Place lid on slow cooker and allow to cook on low for one hour. After one hour, add the milk and stir. Place lid back on slow cooker for one more hour. Serve!!