When it comes to comfort food, few dishes beat a creamy bowl of macaroni and cheese. And if you’ve ever tasted the rich, velvety goodness of Trisha Yearwood’s Crockpot Mac and Cheese, you know it’s the gold standard for southern-style cooking. This Best Trisha Yearwood Mac and Cheese Crockpot Recipe is warm, cheesy, and incredibly easy to make — no boiling, no baking, just rich, creamy magic slow-cooked to perfection.
Inspired by Trisha’s famous recipe, this version brings together classic southern flavor, simple ingredients, and the convenience of a crock pot. Whether you’re cooking for a crowd, prepping for a potluck, or craving a cozy night in, this recipe delivers the kind of mac n cheese crockpot comfort that everyone loves.
Why You’ll Love This Recipe
This isn’t your average easy crockpot mac and cheese recipe — it’s rich, creamy, and made the old-fashioned southern way, with a hint of eggs for that custardy, melt-in-your-mouth texture. The best part? It all comes together in your slow cooker, so you can enjoy the best macaroni and cheese crockpot style without hovering over the stove.
The secret lies in the combination of cheeses, milk, butter, and eggs that cook low and slow, giving you the creamiest texture imaginable. You can even customize it to make a Crock Pot Mac and Cheese Paula Deen style version or swap pasta shapes for crock pot mac and cheese shells for extra fun.
Ingredients You’ll Need
To make the Trisha Yearwood Crockpot Mac and Cheese, gather these simple ingredients:
- 8 oz (about 2 cups) elbow macaroni, cooked and drained
- 2 cups shredded sharp cheddar cheese
- 2 cups milk
- 1 (12 oz) can evaporated milk
- 2 large eggs, beaten
- ½ cup butter, melted
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard (optional)
- 1 cup shredded mozzarella or Monterey Jack cheese (optional for extra creaminess)
Optional Add-Ins:
- Steamed broccoli for a Cheddar’s Broccoli Cheese Casserole Copycat twist
- Crumbled bacon or jalapeños for spice lovers
How to Make It
- Cook the Pasta:
Boil macaroni just until al dente (it will cook more in the crockpot). Drain well and set aside. - Prepare the Mixture:
In a large bowl, whisk together milk, evaporated milk, eggs, melted butter, salt, pepper, and mustard powder until smooth. - Layer in the Crockpot:
Spray your slow cooker with non-stick spray. Add half the cooked macaroni, sprinkle with half the cheese, then repeat layers. Pour the milk mixture over everything and gently stir to combine. - Cook:
Cover and cook on LOW for 2 ½ to 3 hours. Stir occasionally to prevent sticking. The mixture should be creamy, not dry. - Finish and Serve:
Once the cheese is fully melted and the sauce is thick, turn off the crockpot and let it rest for 10 minutes before serving.
This creamy, golden, and cheesy crockpot mac n cheese recipe will become your go-to for family dinners or holiday gatherings!
How to Serve
Serve your Trisha Yearwood Crockpot Mac and Cheese as a main dish or as the ultimate southern side. Pair it with fried chicken, roasted veggies, or BBQ ribs. Add a side of greens or cornbread for the perfect down-home meal.
For variety, try turning it into a Cheddar’s Broccoli Cheese Casserole Copycat by adding lightly steamed broccoli before cooking. The creamy cheese sauce pairs beautifully with the fresh crunch of broccoli.
Tips for the Perfect Crockpot Mac and Cheese
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
- Don’t overcook: The eggs will thicken the mixture, so check after 2 hours to avoid curdling.
- Add a crunchy topping: Sprinkle crushed crackers or breadcrumbs before serving for extra texture.
- Try different pasta: Shells or cavatappi work great for a crock pot mac and cheese shells variation.
FAQs
Q: Can I make this without eggs?
Yes! For a creamier, non-custard version, omit the eggs and use an extra ½ cup of milk or cream.
Q: Can I make this ahead of time?
Yes — assemble the ingredients, refrigerate overnight, and cook when ready to serve.
Q: How long does it last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk for creaminess.
Final Thoughts
This Best Trisha Yearwood Mac and Cheese Crockpot Recipe proves that southern comfort food doesn’t have to be complicated. With simple ingredients and a slow cooker, you get creamy, cheesy perfection every single time. Whether you’re channeling Trisha Yearwood’s charm, recreating a Paula Deen favorite, or making your own mac n cheese crockpot twist, this recipe is guaranteed to steal the spotlight at any meal.
Grab your crockpot, melt some cheese, and get ready to fall in love with the most comforting mac and cheese you’ll ever make!
Best Trisha Yearwood Mac and Cheese Crockpot Recipe
Ingredients
Method
- Cook the Pasta:
- Bring a pot of salted water to a boil and cook macaroni just until al dente. Drain and set aside.
- Mix the Sauce:
- In a large bowl, whisk milk, evaporated milk, eggs, melted butter, salt, pepper, and dry mustard until fully combined.
- Layer in the Crockpot:
- Spray the inside of your crockpot with non-stick spray. Add half the macaroni, sprinkle half the cheese, repeat layers, and pour the milk mixture evenly on top.
- Slow Cook:
- Cover and cook on LOW for 2 ½ to 3 hours. Stir once halfway through to prevent sticking.
- Finish and Serve:
- When the cheese is melted and sauce creamy, turn off the crockpot. Let it rest for 10 minutes before serving.
Notes
- Freshly shred your cheese: It melts more smoothly than bagged cheese.
- Add veggies: Toss in steamed broccoli for a Cheddar’s Broccoli Cheese Casserole Copycat twist.
- Extra creamy version: Add ½ cup cream cheese or sour cream before cooking.
- Make it spicy: Stir in chopped jalapeños or a pinch of cayenne pepper.
- Avoid overcooking: Eggs will thicken — check after 2 hours for ideal texture.
