Aunt Bettye’s Famous Crock Pot Macaroni and Cheese

I can still picture Aunt Bettye, her floral apron slightly askew, beaming as she lifted the lid of her trusty crock pot. The aroma of cheesy goodness would waft through the air, instantly signaling that it was a good day. This wasn’t just macaroni and cheese; it was a hug in a bowl, a taste of home that could cure any blues. It was comfort, pure and simple, and it always brought our family together. I’ve tried to replicate it countless times and never quite reached the level of perfection as Aunt Bettye, but I believe I’ve managed to get pretty close.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 40 minutes
• Servings: 8
• Yield: Approximately 8 cups
• Dietary Type: Comfort Food

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

Equipment Needed

• 5-quart Crock-Pot (slow cooker)
• Large pot for boiling macaroni
• Colander
• Mixing spoon

Instructions

1. Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 5 minutes. It is important that the macaroni is slightly undercooked, as it will continue to cook in the slow cooker.
2. Once the macaroni is cooked, immediately drain it thoroughly in a colander and rinse with cold water to stop the cooking process. This step prevents the macaroni from becoming mushy.
3. Pour the drained and rinsed macaroni into the slow cooker.
4. Drizzle the melted butter over the macaroni. Using a large spoon, gently toss the macaroni and butter together to ensure that all the macaroni is coated evenly. This will also coat the inside of the crockpot to prevent sticking.
5. Add the shredded Velveeta cheese to the macaroni. Toss again until the Velveeta is distributed throughout.
6. Pour in the can of cheddar cheese soup. Toss all the ingredients together until well combined. Be sure to scrape the bottom and sides of the crockpot to incorporate everything thoroughly.
7. Top the macaroni mixture with the shredded cheddar cheese. It is crucial to keep the cheddar cheese away from the sides of the crock pot to prevent burning and sticking. The center of the mac and cheese is the best spot for topping.
8. Cover the slow cooker and cook on high for 90 minutes. Monitor the macaroni and cheese towards the end of the cooking time, as slow cookers can vary. The macaroni and cheese is ready when the cheese is melted and bubbly, and the macaroni is tender.

Expert Tips & Tricks

• Undercooking the macaroni is key. Overcooked macaroni will result in a mushy final product. Aim for al dente.
• Don’t skip the rinsing step. Rinsing stops the cooking process and removes excess starch, preventing stickiness.
• Use freshly shredded cheese. Pre-shredded cheese often contains cellulose, which can hinder melting and affect the texture.
• Adjust seasonings to taste. Taste the macaroni and cheese after cooking and add more salt, pepper, or other seasonings as desired. A pinch of garlic powder or onion powder can add depth of flavor.
• For a richer flavor, try using a combination of cheeses. Monterey Jack, Gruyere, or Havarti would all be delicious additions.
• If the macaroni and cheese appears dry after cooking, stir in a splash of milk or cream to loosen it up.
• If you want a crispy top, you can broil the mac and cheese for a few minutes after it’s done cooking in the slow cooker. Transfer it to an oven-safe dish and broil until the cheese is golden brown and bubbly. Be careful not to burn it!

Serving & Storage Suggestions

Aunt Bettye’s Crock Pot Macaroni and Cheese is best served warm, straight from the slow cooker. It’s the perfect side dish for barbecued ribs, fried chicken, or even a simple green salad. To make it a complete meal, add some cooked vegetables or crumbled bacon.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in 30-second intervals, stirring in between, until heated through. You can also reheat it in a saucepan over low heat, adding a splash of milk or cream if needed to restore the creamy texture. This mac and cheese is not recommended for freezing as the texture of the cheese and macaroni can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	240.4 kcal	N/A
Calories from Fat	118 g	49%
Total Fat	13.2 g	20%
Saturated Fat	8.2 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%

Variations & Substitutions

• Spicy Mac and Cheese: Add a pinch of cayenne pepper or a dash of hot sauce to the macaroni mixture for a spicy kick. You could also use pepper jack cheese in place of some of the cheddar.
• Bacon Mac and Cheese: Cook crumbled bacon and stir it into the macaroni and cheese before serving.
• Vegetarian Mac and Cheese: Add cooked vegetables like broccoli, cauliflower, or peas to the macaroni and cheese.
• Gluten-Free Mac and Cheese: Use gluten-free elbow macaroni.
• Deluxe Mac and Cheese: Sauté some onions, garlic, and mushrooms and add them to the crock pot for a flavor boost. You can also add some cooked ham or sausage.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese?
A: Absolutely! Feel free to experiment with different cheeses to create your own unique flavor profile. Monterey Jack, Gruyere, or Havarti would all be delicious additions.

Q: Can I make this ahead of time?
A: You can prepare the macaroni and cheese up to the point of cooking, then store it in the refrigerator overnight. Add a few extra minutes to the cooking time if starting from cold.

Q: My macaroni and cheese is too thick. How can I thin it out?
A: Stir in a splash of milk or cream to loosen it up.

Q: Can I double the recipe?
A: Yes, you can double the recipe without changing the cooking time. Be sure your slow cooker is large enough to accommodate the increased volume.

Q: Can I freeze leftover macaroni and cheese?
A: Freezing is not recommended as the texture of the cheese and macaroni can change upon thawing.

Final Thoughts

Aunt Bettye’s Crock Pot Macaroni and Cheese is more than just a recipe; it’s a cherished memory and a taste of home. Simple, comforting, and endlessly customizable, it’s a dish that’s sure to bring a smile to your face. So, gather your ingredients, dust off your slow cooker, and get ready to experience the magic of Aunt Bettye’s famous creation. I hope you love it as much as my family does. Don’t be afraid to experiment and make it your own, and please, share your feedback with me! Perhaps a side of coleslaw or some tangy pulled pork would make a wonderful complement to this dish. Enjoy!