Dinner

Trisha Yearwood Crockpot Mac And Cheese Recipe

ByElla Hart December 24, 2025December 24, 2025

Introduction

Trisha Yearwood’s Crockpot Mac and Cheese is a comforting, creamy dish perfect for busy days when you want rich homemade flavor with minimal effort. This recipe combines sharp cheddar cheese and a slow-cooked process to deliver a luscious, cheesy pasta that’s irresistibly satisfying.

The image shows a close-up of creamy macaroni and cheese with a soft texture, featuring small pasta pieces coated evenly in a smooth, bright yellow cheese sauce. The top layer is sprinkled lightly with a reddish-brown spice, adding color contrast and texture. The background is a white marbled surface. 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, ensuring no surface is left unprotected.
Step 2: Pour the uncooked elbow macaroni into the crockpot, creating an even base layer.
Step 3: Drizzle the melted butter over the macaroni, then pour in the evaporated milk and whole milk to create a creamy liquid foundation.
Step 4: Sprinkle the salt and pepper evenly over the mixture to season it well.
Step 5: Gently fold most of the grated cheddar cheese into the liquid mixture, reserving about one cup for topping.
Step 6: If using egg yolks, whisk them until smooth and stir gently into the cheesy mixture to enhance richness.
Step 7: Spread the reserved cheese evenly across the top for a golden, melty topping.
Step 8: Dust the surface with a light sprinkle of paprika to add color and warmth.
Step 9: Cover the crockpot and cook on low heat, allowing the mac and cheese to slowly simmer and develop flavor.
Step 10: After two hours, carefully stir and check the pasta’s tenderness; cook an additional 30 to 60 minutes if necessary.
Step 11: Once the pasta is tender and the sauce is creamy, remove from heat and serve immediately.

Tips & Variations

For extra creaminess, add a splash of heavy cream or sour cream before serving.
Substitute sharp cheddar with a mix of cheeses like Gruyère or Monterey Jack for a different flavor profile.
If you prefer a crispier top, transfer the finished mac and cheese to an oven-safe dish and broil for a few minutes.
To make it vegetarian-friendly without eggs, simply omit the egg yolks—they are optional and add richness but aren’t essential.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of milk to loosen the sauce as needed.

How to Serve

This close-up image shows a creamy macaroni and cheese dish with soft, elbow-shaped pasta covered in smooth, melted yellow cheese sauce with a slightly glossy texture. The top layer is sprinkled evenly with a light dusting of orange-brown seasoning, adding contrast and a hint of texture. The pasta pieces are tightly packed, with some cheese pooling between them, giving a rich and inviting look. The background is a white marbled surface, making the warm colors of the dish stand out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, you can substitute elbow macaroni with other short pasta shapes like shells, rotini, or penne. Just adjust cooking times as needed.

Is it necessary to use evaporated milk?

Evaporated milk adds creaminess without extra water, but you can replace it with an equal amount of whole milk if preferred, though the texture may be slightly lighter.

Ella Hart