Enjoy this recipe from 101 Slow-Cooker Recipes.
Submitted by: Jen Licon-Conner from Gooseberry Patch
16-oz. pkg. elbow macaroni, cooked
16-oz. pkg. pasteurized processed cheese, cubed
8-oz. pkg. Pepper Jack cheese, cubed
2 10-3/4 oz. cans Cheddar cheese soup
1 c. 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. Makes 6 to 8 servings.