Ingredients for Aunt Bettye's Famous Crock Pot Macaroni And Cheese
- 1 (16 ounce) package elbow macaroni
- 16 ounces Velveeta cheese, cubed
- 2 cups shredded sharp cheddar cheese
- 2 (10 3/4 ounce) cans cream of cheddar cheese soup
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 (12 ounce) can evaporated milk
- 1 1/2 cups milk
- Flour (quantity not specified in instructions)
- Monterey Jack Cheese (quantity not specified in instructions)
- Cream Cheese (quantity not specified in instructions)
- Breadcrumbs (optional, quantity not specified in instructions)
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How to Make Aunt Bettye's Famous Crock Pot Macaroni And Cheese
- Preheat your 5-quart slow cooker to low.
- In a large bowl, combine the cooked macaroni, butter, flour, salt, and pepper.
- Gradually whisk in the milk until smooth.
- Stir in the cheddar cheese, Monterey Jack cheese, and cream cheese until melted and fully incorporated.
- Pour the cheese sauce over the cooked macaroni and stir to combine.
- Pour the mixture into the preheated slow cooker.
- Cover and cook on low for 2-3 hours, or until heated through and bubbly. Stir halfway through for even cooking.
- Garnish with breadcrumbs (optional) and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until golden brown (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
2g
Fat
40g
Carbs
7g
