Description

Trisha Yearwood’s Crockpot Mac and Cheese is a creamy, rich, and comforting twist on the classic dish, slow-cooked to perfection in a crockpot. This recipe uses sharp cheddar cheese, whole and evaporated milk, and optional egg yolks to create a luscious cheese sauce with tender elbow macaroni. The slow cooking method allows the flavors to meld beautifully, resulting in a warm and satisfying meal perfect for any occasion.

Ingredients

Scale

Cheeses & Dairy

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)

Pasta

8 ounces (227 grams) elbow macaroni (uncooked)

Seasonings & Misc

1 teaspoon salt
Dash of pepper
Dash of paprika
Cooking spray

Instructions

Prepare the crockpot: Generously coat the interior of the crockpot with cooking spray, ensuring every surface is well-covered to prevent sticking.
Add macaroni: Pour the uncooked elbow macaroni evenly into the crockpot, creating a base for the mac and cheese.
Add liquids and butter: Drizzle the melted butter over the macaroni. Then carefully pour in the evaporated milk and whole milk, distributing the liquids evenly to soak the pasta.
Season: Sprinkle the salt and pepper evenly over the mixture, ensuring the flavors are well-distributed.
Mix in cheese: Gently fold most of the grated sharp cheddar cheese into the liquid and pasta mixture, leaving about one cup of cheese reserved for topping.
Add egg yolks (optional): If using, whisk the egg yolks separately until smooth and gently incorporate them into the crockpot mixture to enrich the texture.
Top with cheese: Sprinkle the reserved grated cheddar cheese evenly across the top, forming a golden layer.
Add paprika: Lightly dust the surface with a dash of paprika for a subtle color and smoky flavor note.
Cook: Cover the crockpot and set to low heat. Allow mac and cheese to cook for about 2 hours, letting the pasta absorb the liquids and the cheese melt into a creamy sauce.
Check and stir: After 2 hours, carefully stir the mac and cheese and check the tenderness of the pasta. If it needs more time, cook for an additional 30 to 60 minutes until the pasta is tender and the sauce is creamy.
Serve: Once cooked to desired consistency, remove from the heat and serve the rich, creamy mac and cheese immediately for best taste.

Notes

Using the optional egg yolks adds richness but can be omitted for a simpler version.
Cooking times may vary depending on your crockpot model; check pasta tenderness before serving.
For a sharper flavor, consider using extra-sharp cheddar cheese.
Sprinkle additional paprika or pepper on top when serving for extra color and taste.
To make it lighter, use reduced-fat milk and cheese alternatives.

Prep Time: 10 minutes
Cook Time: 2 to 2.5 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

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