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    You are in: Home / Recipes / Aunt Bettye's Famous Crock Pot Macaroni and Cheese Recipe
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    Aunt Bettye's Famous Crock Pot Macaroni and Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    Pierce's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil macaroni for 5 minutes, should be slightly undercooked, thoroughly drained and rinsed.
    2. 2
      Pour macaroni into slow cooker and toss thoroughly with butter, to coat all macaroni and the crock.
    3. 3
      Toss macaroni with the shredded Velveeta.
    4. 4
      Pour in the soup, and toss some more.
    5. 5
      Top with shredded cheddar, but keep it away from the sides of the crock.
    6. 6
      Cook on 'high' for 90 minutes.

    Ratings & Reviews:

    • on December 28, 2009

      Loved this recipe!! Needed to come up with a quick side dish to take to a potluck holiday dinner so chose this recipe. It was a huge hit! So easy to make. I did not add the full tablespoon of salt, just gave a good shake over the pot. I actually quadrupled the recipe and it turned out great, still fit in my large crock pot. Thanks for sharing, Pierce!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2009

      45

      A good mac and cheese recipe that was easy enough to pull together with my youngest's help. I doubled the recipe for leftovers, but only had one can of cheese soup, so I added one can of milk to make sure there was enough moisture. Still VERY cheesy! And, as I mentioned, my youngest was helping, so I didn't notice that the cheddar was supposed to go on top, so it got mixed in with everything else. I added some liquid smoke and lightly cooked broccoli, and we had a family hit! I was glad that this was something that could be made out of ingredients I already had in the house. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2009

      55

      I doubled the recipe for a potluck at work. I cooked the macaroni the night before in salted water and left out the salt in the recipe. I took my 6-quart crock to work the day before, the ingredients on potluck day. It was much easier to carry that way. I melted the butter in the microwave, assembled the ingredients in the pot, set it on high and it was ready by lunchtime. It was a huge hit and there were no leftovers. Thanks for a real crowd pleasing recipe Pierce. Made and enjoyed for PAC Spring '09.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Aunt Bettye's Famous Crock Pot Macaroni and Cheese

    Serving Size: 1 (78 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 240.3
     
    Calories from Fat 118
    49%
    Total Fat 13.1 g
    20%
    Saturated Fat 8.1 g
    40%
    Cholesterol 36.6 mg
    12%
    Sodium 1213.8 mg
    50%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.7 g
    2%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    Velveeta cheese

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