Crockpot Mac and Cheese by Trisha Yearwood

Talk about decadent and rich!  That’s this ooey, gooey homemade mac and cheese recipe for the crockpot! When I tested it straight out of the crockpot, I could not stop eating it.  Total comfort food!

Crockpot Mac and Cheese by Trisha Yearwood

8 ounces cooked elbow macaroni (try Dreamfields)
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Cooking spray (I just buttered the dish)

In a large slow cooker, or crock pot (here’s a great 5 quart crock pot) lightly sprayed with cooking spray (or buttered), mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.

Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. (Mine was done in about 2 1/2 hours).  Turn off the slow cooker, stir the mixture and serve hot.  Makes 12 servings.

Cook’s Note: If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Low Carb Note: I’m thinking about trying this delicious mac and cheese recipe with cauliflower or baking it as a turnip gratin.  I’ll keep you updated!

recipe courtesy of Food Network

~Did I mention that my daughter has a guitar signed by Trisha Yearwood?  :)  It was a 15th birthday gift from her grandpa.

mac and cheese

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14 responses to “Crockpot Mac and Cheese by Trisha Yearwood

  1. This is the best mac and cheese i have ever eaten!!! It is unbelievable! I Love It!!!

  2. If I use a lb of pasta should I just add more milk or double everything?

    • that’s a good question! I made need to ask Trisha! :) I know this made a crockpot full so I’m thinking that it might actually be too full if you try to double all of the ingredients. Let me see if I can find out and I’ll be back. :)

  3. It was excellent. I doubled everything except the evaporated milk, but I added a can of Campbell’s Cheddar Cheese soup. Put it in a 9 x 13 pan and baked it at 350 for 50 minutes. Let set for about 20 minutes and it was PERFECT!!!

  4. Irene Morgan

    Can you fix the ingredients in crock pot the night before???

    • I’m not sure that you would want to do that unless you could refrigerate the crock due to the milk and cheese. You wouldn’t want that to spoil. I’ve never done that so maybe someone can chime in and help us if they have ever done this before. :)

  5. Going to try this tonight.Can’t wait sounds delicious!

  6. How many servings does this make?

  7. Joanne woods

    When making the crockpot Mac and Cheese do I have to boil the noodles first? Or does the crockpot take care of it when it cooks it?

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