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Trisha Yearwood’s mac and cheese is the kind of recipe busy moms love. It’s cheesy, comforting, and made with simple ingredients you probably already have. Whether you’re feeding picky eaters or need a no-fuss side dish, this crockpot version saves time and keeps everyone happy.
Prep Time: 10 min
Cook Time: 3 hr 15 min
Total Time: 3 hr 25 min
Servings: 8
Ingredients:
- 8 oz elbow macaroni (only cook it halfway)
- 1 (12 oz) can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup melted butter
- 1 tsp salt
- Dash of black pepper
- 2 large eggs (beaten)
- 2 (10 oz) blocks of sharp cheddar, shredded (about 5 cups)
- Dash of paprika
Instructions (Crockpot Method):
- Spray a 4-quart slow cooker with cooking spray.
- Add the half-cooked macaroni, both milks, melted butter, salt, pepper, and eggs. Stir it all together.
- Mix in all but 1/2 cup of the cheese.
- Sprinkle the rest of the cheese and a little paprika on top.
- Cover and cook on LOW for about 3 hours and 15 minutes.
- It’s done when it’s creamy and melted. Give it a quick stir and serve.
Oven Instructions:
- Grease a 9×13-inch baking dish.
- Add dry or just-cooked pasta.
- Mix all the other ingredients and pour over the pasta. Stir well.
- Cover with foil and bake at 350°F for 40-50 minutes.
- Take off the foil for the last 10 minutes to brown the top.
Slow Cooker I Use
Hamilton Beach Portable 6 Quart Set Forget Digital Programmable Slow Cooker with Lid Lock, Temperature Probe, Dishwasher Safe Crock & Lid, Black Stainles
Pro Tips:
- Want more flavor? Try adding spicy cheese, mustard powder, or a pinch of red pepper.
- Don’t want to use eggs? Leave them out. It’ll still taste great—just a little looser until it cools.
- Mix it up with cheeses like gouda, mozzarella, or fontina.
Serving Ideas:
- Pair with salad or sliced veggies
- Roasted broccoli, cauliflower, or bell peppers work great
- Goes well with grilled mushrooms or spinach with lemon
Storage Tips:
- Let it cool 10–15 minutes before storing.
- Keep in the fridge up to 3 days in a sealed container.
- Freeze up to 2 months. Reheat with a little milk to bring back the creaminess.
FAQ:
Can I use dry pasta?
Yes. Just pour the milk and cheese mix over dry pasta and cook it in the crockpot.
Do I have to use eggs?
Eggs make it more like a baked custard. You can leave them out if you want a softer, gooier mac
Which cheese is best?
Cheddar is a great start. You can try parmesan, gouda, mozzarella, or any favorite you like.
How long does it last?
Uncooked mac and cheese (assembled but not baked) keeps in the fridge for 2 days. Dry pasta lasts up to a year.
Nutrition Info:
Each serving of this mac and cheese has around 464 calories, 18g protein, 35g carbs, 24g fat, 2g fiber, and 5g sugar.
Disclaimer:
Nutrition info is just a rough estimate. It can change based on the ingredients you use. For exact numbers, check with a nutritionist.
