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 oz box or bag of elbow macaroni, cooked … (try Dreamfields)
One 12 oz 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 oz 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.
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I think the 8 oz is very confusing. Initially I thought it meant 8 oz which is equivalent to about one cup. I made that and noticed it wasn’t nearly enough. If you measure an 8 oz box of elbows uncooked, though, it is closer to 2 cups of elbows.
When I made this I think I bought an 8 oz bag of elbow macaroni and used all of it like her recipe calls for. 🙂
I adjusted the recipe, so maybe that will help. 😀
Honestly – it didn’t even occur to me there would be a difference until I looked at your comment and looked at a box and measured it!! 🙂
should I measure 8oz dried macaroni, then cook? or should I cook macaroni and measure 8 oz cooked?
I’m thinking the box I purchased was an 8 oz box, so there was no measuring. I just cooked it and proceeded with the recipe. 🙂
I saw the note above calling for “cooked macaroni” AFTER I’d put the raw mac in & mixed it up….expecting a resulting horrible meal failure. I’m relieved to report that everything came out fine. I didn’t have enough cheddar, so I added enough cream cheese to make up the lack, and it was very creamy and yummy.
well, ain’t that a miracle! That’s great to know. 🙂 That question has come up before so now we know it possible can work either way. Glad for the report.
Do you cook the macaroni first? Some recipes you do, some you don’t!!! Please let me know.
This recipe calls for cooked macaroni. 🙂
I’ve been making this recipe for about a year now. It’s the best crock pot Mac n cheese EVER! I usually use a lb of noodles without doubling anything else and it turns out just fine. I also don’t cook the noodles. I throw them in the crock pot first, mix all the wet ingredients and pour it over top, then add the cheese and stir. It takes about 3 hours to cook (on high). My family loves this recipe! The best part is the burnt edges. 🙂
yum! Burnt edges! 😀 Those are the best.
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?
The recipe calls for cooked macaroni. 🙂
How many servings does this make?
Makes 12 servings. Post updated. Thanks! 🙂
Going to try this tonight.Can’t wait sounds delicious!
How was it? 🙂
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. 🙂
Yes you can and put it in the fridge. I allowed my croc to set out a little bit and warm up before turning it on so it wouldn’t crack. Turned out great. I made it the night before to take to work and let it cook for our potluck lunch.
Great idea! So I can take it to our church potluck and let it cook during service? 😀
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!!!
Oh, wow! That sounds delicious!!!
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. 🙂
This is the best mac and cheese i have ever eaten!!! It is unbelievable! I Love It!!!
That is awesome! 🙂