Ingredients
- 1 LB green and gold brat patties, grilled and diced in 1-2-inch cubes
- 2 cubs elbow macaroni
- 1 10 ¾ can condensed cheddar cheese soup
- 1 cup 2% milk
- ¼ cup butter cubed
- ½ tsp onion powder
- ¼ tsp white pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded fontina cheese
- 1 cup shredded provolone cheese
- 1 4 oz. can diced mild green chilies
Preparations
1) 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.
2) Drain macaroni; transfer to a greased 3-quart slow cooker, stir in the cheese sauce, cooked brats and green chilies. Cook covered on low 1-2 hours or until heated through