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Terri's Mac and Cheese


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  • 1 1/2 cups uncooked elbow macaroni
  • 4 tablespoons butter,
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon garlic powder and onion powder
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 2 teaspoons of Worcestershire Sauce
  • 1 cup shredded Cheddar cheese (more or less depending on your need for cheese)
  • 1 small brick of Velveeta cubed



Step 1

1. Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the velveeta cheese and one cup of shredded cheese, seasonings, stirring until cheese is melted. Drain macaroni.

2. Transfer macaroni to a greased crockpot. Pour cheese sauce over macaroni; mix well. Sprinkle remaining cheese on top. Keep warm in crockpot until ready to serve! If too dry, add more milk.

3. Serves about 6.


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