Slow Cooker Mac and Cheese
3 cups uncooked elbow macaroni
1/2 cup sour cream
1 1/4 cup heavy cream
2 cups of cheddar and Monterey Jack (I bought these packaged as a combination)
1 teaspoon onion powder (or to taste)
Salt and pepper to taste
1. Cook the elbow macaroni according to the package directions.
2. Drain thoroughly and add to the slow cooker
3. Add the remaining ingredients and stir until well combined.
4. Cook on low for 2 1/2 to 3 hours.