- 1 16-oz. pkg. elbow macaroni, cooked
- 1 16-oz. pkg. pasteurized processed cheese, cubed
- 1 8-oz. pkg. Pepper Jack cheese, cubed
- 2 10-3/4 oz. cans Cheddar cheese soup
- 1 cup onion, minced
How to Make It
Place macaroni and cheeses into a slow cooker. Add soup and stir until coated well; add onion. Cover and cook on low setting for 5 to 6 hours, or on high setting for 2 hours. Stir occasionally.
101 Slow-Cooker Recipes