Aunt Bettye's Famous Crock Pot Macaroni and Cheese

5.0(5)

This is a crock-pot method for my aunt's macaroni and cheese. I use a Rival 5 Qt Crock pot, and have successfully doubled this recipe without changing the cooking time.

by Pierce·published 2005-12-14

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Cheese

Servings

8 serving(s)

Total time

1h 40m

prep 10 min

Calories / serving

240 kcal

Ingredients (7)

serves

2 cups elbow macaronimacaroni
1 cup shredded Velveeta cheese
1 cup shredded sharp cheddar cheese
1 (8 ounce) can cheddar cheese soupcheddar
1/4 cup melted butterbutter
1 tablespoon saltsalt
1 teaspoon white pepperwhite-pepper

Instructions (6 steps)

01Boil macaroni for 5 minutes, should be slightly undercooked, thoroughly drained and rinsed.
02Pour macaroni into slow cooker and toss thoroughly with butter, to coat all macaroni and the crock.
03Toss macaroni with the shredded Velveeta.
04Pour in the soup, and toss some more.
05Top with shredded cheddar, but keep it away from the sides of the crock.
06Cook on 'high' for 90 minutes.

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Rich recipe — supports nutrition-aware planning.