Creamy Slow-cooker Mac & Cheese

If your family loves Macaroni & Cheese from the little blue box, then you will love, love, love this recipe! This is the creamiest Mac & Cheese I have ever been able to make at home and all in the slow-cooker, so it is supper easy! I recently made this recipe for a family function; I tripled the recipe, and there was only one small scoop left...that in itself is a statement for how delicious this Mac & Cheese recipe is! Try it out and I guarantee you will love it.

Can anyone say delicious?!?!

2 cups uncooked elbow macaroni

4 tbs. butter, cut into small cubes

1 1/2 cups Sharp Cheddar Cheese, grated; I used low-fat cheese

1 cup Muenster Cheese, grated

1/2 cup Greek yogurt; you can substitute sour cream if you want

1 (10.75 oz) can condensed cheddar cheese soup

1 cup 1% milk

1 tsp. dry mustard

1 tsp. onion powder

Kosher salt and freshly ground black pepper to taste; at least 1 tsp. each

Fill a large pot with water and bring to a boil, cook the pasta according to the directions on the package. With the pasta is cooking, place the rest of the ingredients into the bottom of the slow cooker and stir to combined. when the pasta has finished cooking, drain and add to the slow cooker. Stir all the ingredients together, place the lid on, and cook on low heat for 2 to 2 1/2 hours. Stirring once or twice while it is cooking. Enjoy!

Note: If anyone can think of a good substitution for condensed cheddar cheese soup, I would love to hear it! Not a big fan of the processed canned soups.