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Trisha Yearwood Crockpot Mac And Cheese Recipe

★★★★★

4.8 from 80 reviews
  • Author: Ella
  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings 1x

Description

This Crockpot Mac and Cheese recipe from Trisha Yearwood offers a creamy, cheesy comfort food classic made effortlessly in a slow cooker. By layering uncooked macaroni with a blend of sharp cheddar, whole and evaporated milk, butter, and optional egg yolks, this dish slowly simmers to perfection with a velvety sauce and a golden paprika-topped finish. Perfect for hands-off cooking and rich, hearty meals.

Ingredients

Scale

Cheese

  • 20 ounces (567 grams) sharp cheddar cheese, grated

Dairy

  • 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

  • 1 teaspoon salt
  • Dash of pepper
  • Dash of paprika

Other

  • Cooking spray for crockpot

Instructions

  1. Prepare the crockpot: Generously coat the interior of the crockpot with cooking spray to prevent sticking and ensure easy cleanup.
  2. Add macaroni: Pour the uncooked elbow macaroni into the crockpot, spreading it into an even base layer.
  3. Pour liquids: Drizzle the melted butter over the macaroni, then carefully pour in the evaporated milk and whole milk to create a rich, creamy base.
  4. Season: Sprinkle the salt and pepper evenly across the mixture to distribute flavor throughout the dish.
  5. Add cheese: Gently fold most of the grated cheddar cheese into the milk and pasta mixture, reserving about one cup to use as a topping later.
  6. Incorporate egg yolks (optional): Whisk the egg yolks separately until smooth, then stir them gently into the crockpot mixture to add richness and improve texture.
  7. Add remaining cheese topping: Evenly distribute the reserved cheddar cheese on top of the macaroni mixture to form a cheesy crust.
  8. Sprinkle paprika: Lightly dust the top with paprika to add color and a mild earthy flavor.
  9. Cook low and slow: Cover the crockpot and set to low heat. Allow the mac and cheese to cook slowly, simmering and thickening for about two hours.
  10. Check doneness: After two hours, carefully stir the contents and check the tenderness of the pasta. If needed, cook for an additional 30 to 60 minutes until the macaroni is tender and the cheese sauce is creamy.
  11. Serve: Once cooked through and creamy, remove from heat and serve immediately for best texture and flavor.

Notes

  • Using the optional egg yolks enriches the dish but can be omitted for a simpler version.
  • Do not overfill the crockpot to allow enough space for the mac and cheese to expand as it cooks.
  • Slow cooking at low heat helps develop a creamy texture and prevents the dairy from curdling.
  • You can experiment with other cheeses such as Gruyère or Monterey Jack for different flavor profiles.
  • Leftovers can be refrigerated and reheated gently to retain creaminess.
  • Prep Time: 10 minutes
  • Cook Time: 2.5 to 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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

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Find it online: https://delishwithella.com/trisha-yearwood-crockpot-mac-and-cheese-recipe/