Dinner

Trisha Yearwood Crockpot Mac and Cheese Recipe

ByAndria Russo December 26, 2025December 26, 2025

Introduction

Trisha Yearwood’s Crockpot Mac and Cheese is a creamy, comforting dish that’s perfect for busy days. Made with sharp cheddar and a rich blend of milks, this slow-cooked recipe delivers tender pasta and velvety cheese sauce with minimal effort.

The image shows a close-up of creamy macaroni and cheese with a soft, smooth texture. The short macaroni pasta is coated thickly in bright yellow melted cheese sauce. The top layer is sprinkled with a light dusting of reddish-brown spice, adding speckles of color and a touch of texture. The dish is softly lit, bringing out the shine on the cheese and the slight bumps on the macaroni curves. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 ounces (567 grams) sharp cheddar cheese, grated
2 1/2 cups whole milk
1/2 ounce (14 grams) evaporated milk
1/4 cup (57 grams) butter, melted
3 egg yolks (optional)
8 ounces (227 grams) elbow macaroni (uncooked)
1 teaspoon salt
Dash of pepper
Dash of paprika
Cooking spray

Instructions

Step 1: Prepare the crockpot by generously coating the interior with cooking spray to prevent sticking.
Step 2: Pour the uncooked elbow macaroni into the crockpot, spreading it evenly.
Step 3: Drizzle the melted butter over the macaroni, then pour in the evaporated milk followed by the whole milk.
Step 4: Sprinkle salt and pepper evenly over the mixture for balanced seasoning.
Step 5: Gently fold most of the grated cheddar cheese into the liquid mixture, saving about one cup for topping.
Step 6: If using, whisk the egg yolks until smooth and carefully stir them into the mixture for extra richness.
Step 7: Spread the reserved cheddar cheese evenly on top of the mac and cheese mixture.
Step 8: Lightly dust the surface with paprika to add a touch of color and warmth.
Step 9: Cover the crockpot and cook on low heat, allowing the mac and cheese to simmer slowly.
Step 10: After two hours, stir gently and check the pasta’s tenderness; cook for an additional 30 to 60 minutes if needed.
Step 11: Once the pasta is tender and the sauce creamy, remove from heat and serve immediately.

Tips & Variations

For a richer flavor, substitute half the sharp cheddar with smoked gouda or fontina cheese.
Omit the egg yolks for a simpler, lighter version that still delivers creamy texture.
Add a pinch of garlic powder or mustard powder to the seasoning for extra depth.
Sprinkle breadcrumbs on top before cooking for a crispy crust if your crockpot allows browning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to loosen the sauce if it thickens.

How to Serve

The image shows a close-up of creamy macaroni and cheese, with small curved pasta pieces covered in smooth, melted yellow cheese sauce. The cheese looks thick and rich, with a slightly shiny texture. On top, there are small sprinkles of reddish-orange seasoning scattered evenly, adding a bit of color contrast. The dish is set against a white marbled background, with soft lighting that highlights the glossy cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes in this recipe?

Yes, while elbow macaroni is traditional, small pasta shapes like shells or cavatappi work well and hold the cheese sauce nicely.

Do I need to pre-cook the pasta before adding it to the crockpot?

No, this recipe uses uncooked pasta that softens during the slow cooking. Ensure there’s enough liquid to prevent dryness and stirring occasionally helps even cooking.