Aunt Bettye's Famous Crock Pot Macaroni and Cheese

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.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 2  cups elbow macaroni
• 1  cup  shredded Velveeta cheese
• 1  cup  shredded sharp cheddar cheese
• 1 (8 ounce) can  cheddar cheese soup
• 1⁄4 cup  melted butter
• 1  tablespoon salt
• 1  teaspoon white pepper

Directions

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