Ingredients:
2 cups elbow macaroni
1 cup shredded Velveeta cheese
1 cup shredded sharp cheddar cheese
1 (8 ounce) cans cheddar cheese soup
1/4 cup melted butter
1 tablespoon salt
1 teaspoon white pepper
Directions:
Boil macaroni for 5 minutes, should be slightly undercooked, thoroughly drained and rinsed.
Pour macaroni into slow cooker and toss thoroughly with butter, to coat all macaroni and the crock.
Toss macaroni with the shredded Velveeta.
Pour in the soup, and toss some more.
Top with shredded cheddar, but keep it away from the sides of the crock.
Cook on ‘high’ for 90 minutes.
Servings: 8
Time preparation: 10 min.
Time total: 100 min.