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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 hr 40 mins

    10 mins

    1 hr 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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    Units: US | Metric


    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!

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    • on August 25, 2009


      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


      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)


    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
    Total Fat 13.1 g
    Saturated Fat 8.1 g
    Cholesterol 36.6 mg
    Sodium 1213.8 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 1.1 g
    Sugars 0.7 g
    Protein 8.2 g

    The following items or measurements are not included:

    Velveeta cheese

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