Spicy Slow Cooker Mac-n-Cheese

2 (11 ounce) cans condensed Cheddar cheese soup
2 3/4 cups water
1 (16 ounce) package uncooked shell pasta
1/2 pound sausage, sliced into rounds
1 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
salt and black pepper to taste

  • Stir the condensed soup and water together in a slow cooker until smooth.
  • Add the shell pasta and and sausage.
  • Set the slow cooker to High; cook 2 hours, stirring frequently to prevent sticking.
  • Once the pasta is tender, stir in the sour cream, Cheddar, and mozzarella until the cheeses melt.
  • Season to taste with salt and pepper.
  • Remove from heat and allow to rest 15 minutes before serving.

Makes 8 Servings

Source

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