2 cups uncooked elbow macaroni
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
1/2 cup sour cream
1/4 cup butter, cubed
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded fontina cheese
1 cup shredded provolone cheese
Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.
Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.