Trisha Yearwood’s Slow Cooker Mac and Cheese is gooey, cheesy heaven. Easy to make in a crock pot.
I’ve tried many different Macaroni and Cheese recipes and this one by Trisha Yearwood is definitely the cheesiest. It’s almost all butter and cheese. You’ll have to plan to run a marathon shortly after you eat it. A couple of eggs give it a little bit of a custard-like texture.
What I love about this mac and cheese besides the fact that it is gooey, cheesy heaven, is that it is cooked in a crockpot. You’re supposed to use cooked pasta, but I was worried it would get too mushy and I only cooked it for half of the recommended time on the box. When I was reading reviews online, I found that a number of people used uncooked pasta and found that it turned out well. So I may try that next time because it definitely would shorten and simplify the cooking time.
I’ve never been a country music fan, but I am completely enamored by Trisha Yearwood’s show on The Food Network. Too many celebrity chefs on the Food Network just seem so over the top (and annoying). I want a cooking show to be about the food, not the host. Plus I have a short attention span. I’d much rather take 30 seconds to read a recipe in a cookbook than watch someone take 10 minutes to tell me how to make it. And try to insert cutsey chit-chat wherever possible.
But Trisha Yearwood is a natural in front of the camera. She’s just her down to earth self. Her relaxed nature makes hosting a cooking show look easy which is not something many people can accomplish, even those who do it for a living. She reminds me a lot of Ina Garten.
Who do you most like to watch on the Food Network?
You can find this recipe for Slow Cooker Mac and Cheese in Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends
.
Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Instagram.
Trisha Yearwood's Slow Cooker Mac and Cheese
Equipment
Ingredients
- 8 ounces cooked elbow macaroni,, I only cooked it for half the time on the box
- 1 (12-ounce) can evaporated milk
- 1-1/2 cups whole milk
- 1/4 cup Challenge butter,, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs,, beaten
- 2 (10-ounce) bricks sharp Cheddar cheese,, about 5 cups, grated
- Dash of paprika
Instructions
- Spray a 4-quart slow cooker with cooking spray and add macaroni, evaporated milk, whole milk, butter, salt, pepper, and eggs.
- Stir in all but 1/2 cup of the cheese.
- Sprinkle the remaining cheese and paprika on top.
- Cover and cook on LOW for 3 hours 15 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published Feb 3, 2014.
Try these other Mac and Cheese Recipes
Creamy Mac and Cheese– it doesn’t get any creamier than this
Baked Mac and Cheese– this is a custard-style mac and cheese that is baked in the oven and holds it form when sliced into squares.
Mac and Pimiento Cheese– a southern-style mac and cheese (as if mac and cheese wasn’t already southern enough)
Stove-top Mac and Cheese with Cheese Crisps
Slow Cooker Bacon Mac and Cheese
Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.
Best Southern Cookbooks
I never would have thought to put eggs in a mac and cheese, but it makes perfect sense. Paprika is awesome!
Thank you for sharing this, I first found it in 2016. This is the most closely I have found resembling my grandmother’s recipe. I omit paprika, but add white truffle paste and white truffle oil lessening the butter just a bit, I choose to use Colby cheese sometimes I add a cup of shaved parmesan to mixture. Still top with shredded cheese. Grand’s was oven baked, it’s really nice to do this in slow cooker!
My go-to mac and cheese recipe! I use uncooked macaroni and it comes out perfectly aldente!
Love this! I have made it both in the crock pot and oven, I prefer the oven method.
Does anyone have tips for reheating this? I think the microwave tends to dry it out a bit…
Has anyone ever tried to cook it on high for half the time?
I have a question. I’ve made this before and everyone has always loved it, but I found the cooked pasta a bit mushy so I want to try the dry pasta option. Having said that, the recipe calls for 8oz cooked pasta. If I’m using dry, how much should I use? Thank you and thanks for the wonderful recipe!
Should you use 4 eggs if you’re gonna double the recipe? 2 cans of evaporated milk??
I have been making this recipe for years. I always double the batch, because I’m usually taking this to the office for a luncheon or an office party. I undercook the noodles and I use a ton of cheese. More than the recipe calls for, and an assortment. Gouda, sharp/NY extra sharp cheddar, regular cheddar-mild/Kerrygold Skellig/some other random cheddar I see that sounds good, gross processed cheese (this is what makes it) Velveeta/Land O Lakes American, whatever, just cube up a big old hunk and toss it in. Sometimes I use half whole milk and half heavy cream if I really just feel like throwing people’s diets right in the trash lol but seriously, these are the things I have found that have helped give it more flavor and that intense ooey, gooey, cheesy mac and cheese that everyone loves. I never have any leftover when I take it somewhere. It’s always a huge hit. I once had someone tell me she hates mac and cheese and she had just eaten her 3rd bowl of mine. That’s a win!
When you double the recipe does the cooking time change?
I tried this for the first time today. It is absolutely amazing! I used the wickedly sharp cheese and it turned out great! I am taking it for dinner tonight with my day but I had the girls in my office try it too. They all agree is is delicious!!!! We will all be making this again.