Get out your slow cooker! Pepper Jack cheese adds a zesty kick to this kid-friendly Macaroni & Cheese dish that even the grown-ups will love.
Makes 6 to 8 servings
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
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.