Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Trisha Yearwood Crockpot Mac And Cheese Recipe

★★★★★

4.5 from 100 reviews
  • Author: Lily
  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings 1x

Description

Trisha Yearwood’s Crockpot Mac and Cheese is a creamy, comforting dish made easy by slow cooking rich sharp cheddar, elbow macaroni, and a blend of whole and evaporated milk. This hands-off recipe yields tender pasta enveloped in a luscious cheese sauce, enhanced by melted butter, subtle seasonings, and a golden paprika topping—perfect for a cozy meal with minimal effort.

Ingredients

Scale

Cheese

  • 20 ounces (567 grams) sharp cheddar cheese, grated

Dairy

  • 2 1/2 cups whole milk
  • 1/2 ounce (14 grams) evaporated milk
  • 1/4 cup (57 grams) butter, melted
  • 3 egg yolks (optional)

Pasta & Seasonings

  • 8 ounces (227 grams) elbow macaroni (uncooked)
  • 1 teaspoon salt
  • Dash of pepper
  • Dash of paprika

Other

  • Cooking spray

Instructions

  1. Prepare the Crockpot: Generously coat the interior of the crockpot with cooking spray to prevent sticking and ensure easy cleanup.
  2. Add Macaroni: Pour uncooked elbow macaroni evenly into the crockpot, forming the base layer.
  3. Combine Liquids and Butter: Drizzle melted butter over the macaroni, then carefully pour in the evaporated milk and whole milk, creating a rich liquid base.
  4. Season the Mixture: Sprinkle salt and pepper evenly over the mixture to distribute flavor throughout.
  5. Add Cheese: Gently fold most of the grated sharp cheddar cheese into the liquid mixture, reserving about one cup for topping later.
  6. Incorporate Egg Yolks (Optional): If using, whisk the egg yolks separately until smooth, then gently fold them into the cheesy milk mixture to improve richness and texture.
  7. Top with Cheese: Evenly distribute the reserved cheese on top of the macaroni and mixture to form a golden crust during cooking.
  8. Add Paprika: Lightly dust the surface with paprika for a subtle color and warm, earthy flavor.
  9. Cook Low and Slow: Cover the crockpot and set it to low heat, allowing the mac and cheese to gently simmer and meld flavors.
  10. Stir and Check: After two hours, stir the mac and cheese carefully to prevent sticking and check the pasta’s tenderness. Continue cooking for an additional 30 to 60 minutes if needed until pasta is tender and sauce is creamy.
  11. Serve: When the pasta is perfectly cooked and the cheese sauce is smooth and inviting, remove from heat and serve immediately for best texture and flavor.

Notes

  • For an extra creamy texture, use the optional egg yolks to enrich the sauce.
  • Stirring midway through cooking helps prevent sticking and ensures even cooking.
  • Adjust cooking time based on your crockpot model as some heat differently.
  • Add a pinch of nutmeg or mustard powder for a flavor twist if desired.
  • Leftovers can be refrigerated and gently reheated, though texture may firm up slightly.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Keywords: Crockpot mac and cheese, slow cooker mac and cheese, Trisha Yearwood recipes, cheesy pasta, comfort food, easy mac and cheese

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorbylily.com/trisha-yearwood-crockpot-mac-and-cheese-recipe/