Pin it
I fell in love with Trisha Yearwood's crockpot mac and cheese the first time I made it for my family gathering. The way the cheese melts into the most luxurious sauce coating every single noodle is pure magic. Since discovering this recipe I've never looked back at boxed mac and cheese. It's become my go to comfort food for potlucks holidays or anytime we need something warm and cozy.
Pure Comfort Made Easy
What I love most about this recipe is how the slow cooker does all the work while I focus on other things. The sauce turns out perfectly creamy every time wrapping around each noodle like a warm hug. Sometimes I get creative with different cheeses or toppings but the original version holds such a special place in my heart.
What You'll Need
- Cooking spray: Just a quick spritz saves so much cleanup time later.
- 1 pound elbow macaroni: The classic shape catches all that wonderful sauce.
- 2 cans evaporated milk: This is our secret to the smoothest creamiest sauce.
- 2 cups whole milk: Makes everything flow together beautifully.
- 1 stick butter: Because good mac and cheese needs real butter.
- 4 cups sharp cheddar: Grate it yourself trust me it makes a difference.
- Salt and pepper: Season to your taste.
- Paprika: Just a sprinkle on top adds such lovely color.
Step-by-Step Instructions
- Prepare Your Crockpot
- Start by spraying your crockpot with cooking spray to prevent sticking and make cleanup easier.
- Mix Everything Together
- Add your macaroni evaporated milk whole milk butter salt and most of the grated cheddar right into the crockpot. Give it a gentle stir and top with the remaining cheese.
- Let It Cook
- Cover and cook on low for 3 hours and 15 minutes. Resist the urge to peek inside we want to keep all that steam in there.
- Time to Enjoy
- Give everything one final gentle stir to make sure that sauce is evenly distributed then serve it up while its hot and creamy.
My Best Kitchen Tips
After making this countless times I've learned a few secrets. Always grate your own cheese those pre shredded bags just don't melt the same way. Try not to stir too much or your noodles might get mushy. I always peek at the pasta around 2 hours just to make sure it's cooking right. And please resist lifting that lid while it cooks the steam is what makes everything perfect.
Make It Your Own
Sometimes I mix things up using smoky gouda or creamy velveeta. My kids love when I add crispy breadcrumbs on top. When we're feeling spicy I'll toss in some jalapeños or a splash of hot sauce. For extra indulgent occasions I'll use heavy cream instead of milk it makes everything even more luxurious.
Perfect Pairings
In my house this mac and cheese goes with everything. We love it alongside garlic bread or a crisp green salad. It's absolutely perfect next to BBQ chicken or pulled pork. Sometimes we even make it the star of the show with just a simple vegetable on the side. No matter how you serve it everyone always comes back for seconds.
Common Questions
Friends always ask why their mac and cheese turns out mushy usually its from cooking too long or stirring too much. If yours comes out gritty it might be from using pre shredded cheese or too high heat. Any pasta shape works great just watch your cooking time. And no you never need to cook the pasta first that's the beauty of this recipe let the crockpot do all the work.
Pin it
Frequently Asked Questions
- → Why use freshly grated cheese?
Pre-shredded cheese contains anti-clumping agents that prevent proper melting. Fresh grated cheese melts smoothly and creates a creamier texture without any grainy consistency.
- → Why egg yolks instead of whole eggs?
Egg yolks are less likely to curdle than whole eggs while still providing richness. They're optional but add a custard-like texture to the finished dish.
- → How do I know when it's done?
Check pasta after 2 hours and stir well. Cooking time varies by slow cooker size - pasta should be tender but not mushy. Add more time in 30-minute increments if needed.
- → Can I double the recipe?
Yes, but you'll need a larger slow cooker and may need to adjust cooking time. Watch carefully the first time you make a larger batch.
- → Why use two types of milk?
Evaporated milk provides richness and helps prevent curdling, while whole milk creates the proper consistency. Together they make the perfect creamy sauce.