When it comes to comfort food, nothing beats a warm, creamy bowl of mac and cheese. And when you’re craving the ultimate version—one that’s effortless, flavorful, and perfect for any occasion—Trisha Yearwood’s Crockpot Mac and Cheese is the answer. This recipe is a game-changer, combining convenience with indulgence. Trust me, once you’ve tried this, it’ll become a family favorite in no time!
Let’s dive into why this recipe stands out, and then we’ll get started with all the delicious details you’ll need to make it at home.
Why This Crockpot Mac and Cheese Is Special
This recipe is all about simplicity without compromising on taste. It’s made entirely in a crockpot, which means minimal effort and cleanup. Plus, the blend of sharp cheddar cheese, evaporated milk, and butter creates a rich, velvety sauce that coats every noodle perfectly. Whether you’re hosting a holiday gathering or just need a reliable dinner option, this dish is bound to impress.
Ingredients You’ll Need
Before we get cooking, here’s what you’ll need to make this creamy, dreamy mac and cheese:
- 8 ounces elbow macaroni (uncooked)
- 12 ounces evaporated milk
- 2 ½ cups whole milk
- ¼ cup butter (melted)
- 20 ounces sharp cheddar cheese (grated; about 5 cups)
- 1 teaspoon salt
- Dash of pepper
- Dash of paprika (for topping)
- 3 egg yolks (optional, for extra creaminess)
- Cooking spray (to keep things mess-free)
Step 1: Prep Your Crockpot
The first step to hassle-free mac and cheese is preparing your crockpot. Give the interior a good coating of cooking spray. This simple step ensures that your cheesy masterpiece won’t stick and makes cleanup a breeze.
Step 2: Mix the Magic
Now comes the fun part—combining all those delicious ingredients! Add the uncooked elbow macaroni directly into the crockpot. Then, pour in the evaporated milk, whole milk, and melted butter. Sprinkle in the salt and pepper for that perfect hint of seasoning.
Next, stir in most of the grated cheddar cheese, saving a handful for the topping. If you’re using the egg yolks (optional but highly recommended for a super creamy texture), whisk them in now. Mix everything well to ensure the pasta is evenly coated in the cheesy, buttery goodness.
Step 3: The Perfect Topping
What’s mac and cheese without a cheesy topping? Spread the reserved cheddar cheese evenly over the mixture, and for an extra dash of flavor and color, sprinkle paprika on top. This step not only enhances the dish visually but also adds a subtle smoky kick.
Cooking and Perfecting Your Crockpot Mac and Cheese
You’ve prepped your ingredients and set up the crockpot; now it’s time to let the magic happen. Crockpot cooking is all about patience, and this mac and cheese is worth every minute of waiting. In this part, we’ll guide you through the cooking process, offer some helpful tips, and explore creative ways to customize your dish.
Step 4: Cook Low and Slow
Set your crockpot to the low setting and cover it tightly. Let your mac and cheese cook for about 2 hours. During this time, the uncooked macaroni will absorb the rich, cheesy liquid, turning soft and tender. The cheese will melt beautifully, creating a creamy sauce that’s irresistible.
Pro Tip: Resist the urge to lift the lid during cooking! Keeping the heat consistent is essential for achieving perfectly cooked pasta and a velvety texture.
Step 5: Check and Stir
After 2 hours, it’s time to check on your creation. Give everything a good stir to make sure the cheese is evenly distributed and coating every noodle. This is also the moment to test the pasta for doneness. If it’s not quite tender yet, don’t worry—simply cover the crockpot again and let it cook for an additional 30–60 minutes, checking periodically.
Pro Tip: For a smoother consistency, you can use a whisk or spatula to gently break up any clumps of cheese while stirring.
Serving Suggestions
Once the pasta is perfectly tender and the cheese sauce is creamy and luscious, your mac and cheese is ready to serve. Spoon it into bowls or onto plates while it’s still piping hot for the ultimate comfort food experience. Trust me, your house will smell so amazing that no one will be able to wait.
Tips for the Best Crockpot Mac and Cheese
- Grate Your Cheese Fresh
Pre-grated cheese may seem convenient, but it often contains additives that prevent it from melting smoothly. For the creamiest sauce, take the extra step of grating your cheddar cheese fresh. - Choose High-Quality Ingredients
Since this recipe relies on just a few key ingredients, quality matters. Use sharp cheddar cheese for bold flavor and whole milk for richness. - Add a Touch of Heat
If you like a little spice, add a pinch of cayenne pepper or a drizzle of hot sauce when mixing the ingredients. It’s a simple way to elevate the flavor.
Variations to Make It Your Own
- Three-Cheese Delight
Mix things up by combining sharp cheddar with Monterey Jack and Parmesan. The result is a multi-dimensional cheese sauce that’s bursting with flavor. - Bacon Bliss
Stir in crispy, crumbled bacon during the final stir for a smoky, savory twist. - Veggie Boost
Want to sneak in some veggies? Add cooked broccoli, peas, or sautéed mushrooms. They blend beautifully with the creamy sauce. - Protein Packed
Turn this mac and cheese into a hearty meal by adding cooked shredded chicken, ground beef, or chunks of ham.
As we wrap up this delightful journey into the world of crockpot mac and cheese, let’s address some of the most common questions people have about this recipe. From troubleshooting to storage tips, we’ve got you covered. Then, we’ll finish with a few closing thoughts to inspire you to try this recipe and make it your own.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with other small pasta shapes like shells, cavatappi, or penne. Just make sure to check for doneness during cooking, as cooking times may vary slightly.
2. Do I have to use egg yolks?
Not at all! The egg yolks are optional and simply add extra creaminess to the sauce. If you prefer to skip them, your mac and cheese will still turn out delicious.
3. Can I make this recipe gluten-free?
Absolutely. Substitute the elbow macaroni with your favorite gluten-free pasta. Just be aware that some gluten-free pastas may have a different cooking time or texture, so keep an eye on it.
4. How do I store leftovers?
Transfer any leftover mac and cheese to an airtight container and store it in the refrigerator for up to 3–4 days. Reheat it on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
5. Can I freeze crockpot mac and cheese?
Yes, you can freeze it! Allow the mac and cheese to cool completely, then place it in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
6. How do I prevent my cheese sauce from being grainy?
Grainy sauce is often caused by overheating or using pre-grated cheese. To avoid this, use freshly grated cheese and stir gently without overcooking the mixture.
7. Can I double the recipe?
Yes, this recipe can easily be doubled if your crockpot is large enough. Make sure not to overfill, and adjust the cooking time as needed.
Conclusion: Make This Comfort Food Classic Today!
There you have it—the ultimate recipe for Trisha Yearwood’s Crockpot Mac and Cheese. It’s creamy, cheesy, and downright irresistible. Perfect for busy weeknights, potlucks, or even as a holiday side dish, this recipe is a true crowd-pleaser.
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Trisha Yearwood Crockpot Mac and Cheese
- Total Time: 3 hours
Description
This creamy, cheesy, and comforting slow-cooker mac and cheese is a crowd-pleaser that’s perfect for family dinners, potlucks, or a cozy night in. The combination of evaporated milk and cheddar creates a luscious texture, while the optional egg yolks give it extra richness.
Ingredients
- 8 ounces elbow macaroni (uncooked)
- 12 ounces evaporated milk
- 2 ½ cups whole milk
- ¼ cup butter, melted
- 20 ounces sharp cheddar cheese, grated (about 5 cups)
- 1 teaspoon salt
- Dash of pepper
- Dash of paprika (for topping)
- 3 egg yolks (optional)
- Cooking spray
Instructions
1️⃣ Prepare the crockpot:
Spray the inside of your crockpot with cooking spray to prevent sticking.
2️⃣ Combine the ingredients:
Add the uncooked macaroni, evaporated milk, whole milk, melted butter, salt, and pepper into the crockpot. Stir in most of the grated cheddar cheese, reserving a handful for the topping. If using, add the egg yolks and mix well.
3️⃣ Top with cheese and paprika:
Spread the reserved cheese evenly on top of the mixture. Sprinkle with a dash of paprika for added flavor and color.
4️⃣ Cook on low:
Cover the crockpot and cook on the low setting for 2 hours.
5️⃣ Check and stir:
After 2 hours, check the pasta for doneness and give it a good stir. If the pasta isn’t fully cooked, continue to cook for an additional 30-60 minutes, checking periodically.
6️⃣ Serve hot:
Once the pasta is tender and the cheese is melted and creamy, serve immediately while hot. Enjoy this delicious, comforting dish!
Notes
- Cheese options: For a flavor twist, substitute part of the cheddar with Monterey Jack or smoked Gouda.
- Texture tip: Stirring halfway through ensures even cooking and prevents clumps of cheese.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 2.5-3 hours
Nutrition
- Serving Size: 6-8
