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Trisha Yearwood’s crockpot mac and cheese is the ultimate comfort food!
It’s creamy, cheesy, and perfect for potlucks, family get-together’s, BBQ’s, football games, and holidays.
Plus, it’s super simple and so much better than any boxed mac and cheese.
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Creamy Crockpot Mac and Cheese
This macaroni and cheese recipe is my go-to when I want something super simple and impossibly cheesy.
Slow cooker mac and cheese lets you throw everything in a crock pot and let it work its magic.
Yes, that even includes the uncooked noodles!
The addition of cream and butter with sharp cheddar cheese creates a perfectly smooth cheese sauce.
Every noodle delivers a hearty dose of cheese, and I couldn’t be happier.
And while it’s a perfect weeknight dinner idea, you’ll likely want to share this recipe at your next potluck or holiday party!
Ingredients
No fancy ingredients here! Just cheese, noodles, and some cream.
Aside from the evaporated milk, you likely have everything you need right now for this delicious dish.
- Cooking Spray: Spraying the pot before adding the ingredients so nothing sticks.
- Elbow Macaroni: This is the classic pasta, but feel free to change it up. Just remember, different shapes and sizes will cook differently and at different times.
- Evaporated Milk: This is your secret ingredient to a lusciously smooth cheese sauce and a boost of creamy flavors.
- Whole Milk: To thin down the sauce a bit so it can properly ooze over those macaroni noodles.
- Butter: A little butter adds to the richness of this recipe and delivers a hint of nutty flavors.
- Sharp Cheddar Cheese: Always use a block of cheese and never the pre-shredded stuff. Pre-shredded cheese won’t melt as evenly.
- Salt and pepper: A dash of salt and pepper is all you need to amplify those flavors.
- Paprika: Topping your mac and cheese with paprika is entirely optional. But it just looks so pretty!
Note: Trisha’s original recipe calls for 2 whole eggs. They’re beaten and mixed into the mac and cheese, so it sets kind of like quiche.
I don’t care for the texture, so I leave them out. But feel free to add them!
I’ve listed 3 egg yolks instead of whole eggs in the recipe card below because they’ll give you extra richness, and they’re less likely to curdle in the slow cooker.
How to Make Crockpot Mac and Cheese
Honestly, the hardest part is gathering the ingredients. Once you have everything ready to go, the rest is easy peasy!
Check out how easily this scrumptious dinner comes together.
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1. Prepare. Grease the crock with cooking spray and get all the ingredients ready.
2. Mix. Gently stir everything in the pot, then add the rest of the cheese on top.
3. Cook low and slow. Set the crockpot to low, and cook for 3 hours and 15 minutes.
4. Serve. Stir, serve, and enjoy!
Substitutes and Variations
Crockpot mac and cheese is the perfect dinner, but you can always make it better!
Here are a few of my favorite ways to jazz it up:
- Try other types of cheese. If you don’t have cheddar, you can easily swap it out! Velvetta, Cheddar Jack, or something smoky like Gouda, all work well.
- Give it some crunch. Toast some breadcrumbs with butter and salt, then sprinkle them over the finished dish.
- Dial up the creaminess. For an extra creamy mac and cheese, swap the whole milk with heavy cream.
- Make it spicy. Add sliced jalapeños or red pepper flakes to the cheese sauce. Or serve with a dash of hot sauce. Yum!
Recipe Tips and Tricks
Trisha Yearwood’s recipes never fail to impress. But I feel like this mac and cheese recipe is one of her best!
The key is to use the best ingredients and tinker with them to make it your own. Here are a few quick tips and tricks to get you started:
Always use freshly grated cheese. Pre-shredded cheese contains anti-clumping chemicals that hinder its melting process. Fresh off the block is best!
Brands matter. Not all brands of pasta are the same. Cheap brands release more starches as they cook, which can result in limp/mushy noodles.
Be gentle. When stirring, always be very gentle. Those noodles are very delicate, and aggressive stirring will mash them.
Never lift that lid! The steam helps cook your noodles, and you’ll lose a lot of that steam when you lift the lid.
What to Serve with Crockpot Mac and Cheese
Everyone will go to bed happy with a belly full of mac and cheese and nothing else.
But if you want some scrumptious sides (that may deliver some extra nutrition), here are some great suggestions:
- Olive Garden salad
- Roasted potatoes
- Garlic bread
- Pulled pork
- Hot dogs
- Meatloaf
- BBQ chicken
Mac and cheese is a terrific main event. But it also works so well as a side. So serve it with burgers, pork chops, grilled chicken, and more!
Frequently Asked Questions
Why was my mac and cheese mushy?
Mushy noodles are often overcooked. Check the noodles around the 2-hour mark to ensure they aren’t cooking too quickly.
Avoid over-stirring, which releases starch.
Why was my mac and cheese gritty?
Gritty mac and cheese happens when the cheese cooks at too high of a heat.
Make sure you turn off the heat at 3 hours and 15 minutes, or reduce it to the warm setting.
Using pre-shredded cheese can also create a grainy texture.
Can I use different types of noodles?
Absolutely! While traditional mac and cheese uses elbows, you can use whatever pasta you prefer.
I love shells because they’re like little cheese-filled bowls.Just remember to get a decent brand.
Should I cook the pasta first before putting it in the slow cooker?
Nope! As long as you place your crock pot on the low setting, the noodles will cook perfectly right inside the crockpot. No boiling and draining is required.
More Mac and Cheese Recipes To Try
Ina Garten Mac and Cheese
Kraft Mac and Cheese
Old Fashioned Mac and Cheese
Cracker Barrel Mac and Cheese
Trisha Yearwood Crockpot Mac and Cheese Recipe
Course: DinnerCuisine: American
Servings
12
servings
Prep time
10
minutes
Cooking time
3
hours
15
minutes
Calories
431
kcal
Trisha Yearwood’s crockpot mac and cheese is the ultimate comfort food! Creamy, cheesy, and perfect for potlucks, family get-togethers, BBQs, and more.
Ingredients
Cooking spray
8 ounces elbow macaroni, uncooked
1 (12-ounce) can evaporated milk
2 1/2 cups whole milk
1/4 cup butter, melted (1/2 stick)
2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups)
1 tsp salt
Dash pepper
Dash paprika
3 egg yolks, optional
Instructions
- Spray the crockpot with cooking spray.
- Add the macaroni, evaporated milk, milk, butter, salt, pepper, and all but 1/2 cup of the grated cheese. Mix in the egg yolks, if using, and stir until well combined.
- Spread the left over cheese on top and sprinkle with paprika.
- Cover and cook on low for 2 hours. Check the pasta and stir everything well. Depending on the size of the crockpot, it may be ready to serve. If not, cook for another 30-60 minutes.
- Stir, serve hot, and enjoy!
Notes
- Always use freshly grated cheese. The pre-shredded stuff contains anti-clumping chemicals that hinder its melting process. Fresh off the block is best!
- Trisha uses whole eggs in her recipe to give it an almost custard-like finish. We have egg yolks listed because they’re less likely to curdle. And they’re optional. The dish will be just as tasty without them.
Nutrition
- Calories: 431kcal
- Carbohydrates: 33g
- Protein: 20g
- Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 71mg
- Sodium: 558mg
- Potassium: 266mg
- Fiber: 1g
- Sugar: 3g
- Calcium: 457mg
- Iron: 2mg
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