Trisha Yearwood Crockpot Mac and Cheese Recipe

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Nothing spells comfort quite like creamy, cheesy macaroni. Trisha Yearwood’s crockpot mac and cheese brings together rich flavor and easy preparation, making it a classic for family meals, potlucks, or cozy nights at home. Combine everyday kitchen staples in your slow cooker, let them meld, and you’ll have a dish that always draws a crowd—no oven needed. In this guide, you’ll discover the full recipe, cooking tips, flavor variations, and serving suggestions to make the most of this beloved Southern staple.

Why Crockpot Mac and Cheese Shines

Slow cooker mac and cheese delivers what stovetop versions sometimes lack—a perfectly creamy, never dry, cheese sauce that coats every noodle. The gentle heat of the crockpot ensures even cooking and allows flavors to develop without risk of burning. Plus, it frees up your oven and stove for other dishes during busy gatherings or holidays. Trisha Yearwood’s recipe is especially popular because it brings homemade flavor with almost zero fuss.

Ingredients

Building blocks matter. This recipe calls for basic pantry ingredients, but using the right kind ensures the creamiest result with deep, cheddar-driven taste. Here’s what you’ll need:

• Cooking spray: For greasing the crockpot liner.
• Elbow macaroni (uncooked): 2 cups dry pasta. Classic, but shells or penne work too.
• Evaporated milk: 1 (12-ounce) can, for silkiness and richness.
• Whole milk: 1½ cups, which keeps the sauce fluid but not thin.
• Butter: ¼ cup (half a stick), unsalted is best.
• Sharp cheddar cheese: 3 cups, freshly shredded (about 12 ounces).
• Cream cheese: 4 ounces, softened, optional but boosts creaminess.
• Salt and black pepper: To taste.
• Paprika: ½ teaspoon, optional for a hint of color and extra flavor.
• Egg yolks: 3, optional for added richness and structure (omit for a looser, creamier dish).

Each ingredient plays a part—evaporated milk for body, cheddar for sharp flavor, butter for silkiness, and eggs if you want a firmer set. Always use block cheese and shred it yourself for smoother melting.

Detailed Instructions

Slow cooker mac and cheese is all about ease. With just a few steps and minimal prep, everything cooks in one pot, saving you time and reducing cleanup.

Step 1: Prep Your Crockpot

Spray the inside of your slow cooker with a generous coat of cooking spray. This prevents any sticking and makes cleanup much faster.

Step 2: Assemble the Ingredients

Layer the uncooked macaroni, shredded cheddar, cubed butter, cream cheese (if using), and egg yolks right into the crockpot. Pour in the evaporated milk and whole milk. Sprinkle with salt, black pepper, and paprika. Gently stir to combine, ensuring all pasta is coated and the cheese is evenly distributed.

Step 3: Slow Cook

Set the crockpot to LOW. Cover and cook for 3 to 3½ hours. Stir once midway through the cook time if possible, but avoid lifting the lid too often—this escapes the steam needed for the noodles to cook evenly.

Check at the three-hour mark. The pasta should be tender, and the sauce smooth and creamy. Give one last gentle stir and switch the crockpot to the WARM setting to hold without overcooking.

Tip: If you want an extra cheesy top, reserve ½ cup cheddar and sprinkle it on after stirring at the end.

Step 4: Serve

Spoon the hot, cheesy mac into bowls or onto plates. Sprinkle with extra paprika or a handful of chopped chives for garnish. Serve immediately for the best texture.

Ingredient Substitutions and Variations

Mac and cheese adapts well to what’s in your fridge. Use this recipe as a canvas to suit your tastes or dietary needs.

• Cheese choices: Swap some cheddar for Monterey Jack, smoked Gouda, or even a bit of Velveeta for extra meltiness.
• Milk options: Substitute part or all of the whole milk with half-and-half or heavy cream for an ultra-creamy texture.
• Butter: Salted butter works in a pinch—just cut back on added salt.
• Eggs: Omit for a silkier consistency or add the yolks for a casserole-style set.
• Pasta shapes: Shells and cavatappi both catch sauce in their curves.
• Spice it up: Add a pinch of cayenne, sliced jalapeños, or a few dashes of hot sauce if you love heat.
• Topping: Toasted breadcrumbs add a crunchy element on top. Broil the finished mac for 2-3 minutes if your crock insert is oven safe.

Tips for Perfect Crockpot Mac and Cheese

Master the recipe with a few practical tips that prevent common pitfalls and guarantee a luscious result every time.

• Use freshly shredded cheese: Pre-shredded varieties contain starches that prevent clumping but make the sauce gritty. Shred your own for smooth melting.
• Choose quality pasta: Cheap brands can release too much starch, turning the final dish gummy.
• Avoid overcooking: Check the pasta at 3 hours, especially if your crockpot runs hot. Overcooked pasta turns mushy quickly.
• Don’t over-stir: Pasta can break apart if stirred repeatedly. Mix just enough to combine and distribute cheese.
• Keep the lid closed: Lifting the lid drops the temperature and extends cooking time. Only open if absolutely necessary.

Make-Ahead and Storage

This mac and cheese reheats well, though it’s best served fresh. If you need to make it ahead:

• Cook as directed, then let cool completely.
• Store in an airtight container in the refrigerator.
• To reheat, add a splash of milk and gently warm on the stove or in the microwave, stirring often.

Avoid freezing—the cheese sauce can separate and become grainy after thawing.

Nutrition and Allergen Info

Here’s a quick breakdown of what you’re serving:

Exact values depend on brands and substitutions.

Serving Suggestions

A bowl of cheesy macaroni makes a filling meal alone, but it also works as a side dish. Pair it with these for a Southern spread:

• Grilled or BBQ chicken
• Pulled pork sandwiches
• Steamed green beans or roasted broccoli
• Crisp garden salad
• Sliced tomato or cucumber for a refreshing contrast

For potlucks, transport the slow cooker itself and keep it on warm until ready to eat.

Troubleshooting FAQs

Why is my mac and cheese gritty?
Gritty texture usually comes from pre-shredded cheese or overheating. Stick with block cheese and beware of overcooking.

Why are my noodles mushy?
They’ve cooked too long or the slow cooker ran hot. Check after 2½ hours the first time you try the recipe.

Can I skip the eggs?
Yes, eggs set the pasta more firmly, but many prefer the dish super creamy. Just leave them out if you want a looser, saucier mac.

Can I use gluten-free pasta?
You can, but reduce the cook time and check early. Gluten-free noodles soften faster.

Is it possible to double the recipe?
Yes, as long as your crockpot is large enough (at least 6 quarts). Cooking time may increase by 30-45 minutes.

Trisha Yearwood’s crockpot mac and cheese turns kitchen staples into a dish loaded with comfort and nostalgia. With flexible ingredients, creamy sauce, and easy, hands-off cooking, you get the best of classic Southern mac and cheese with a modern twist. The next time you need a crowd-pleaser, plug in your slow cooker and let it do the work. Enjoy every cheesy bite.