Description
Trisha Yearwood’s crockpot mac and cheese is the ultimate comfort food! Creamy, cheesy, and perfect for potlucks, family get-togethers, BBQs, and more.
Ingredients
Scale
- Cooking spray
- 8 ounces elbow macaroni, uncooked
- 1 (12-ounce) can evaporated milk
- 2 1/2 cups whole milk
- 1/4 cup butter, melted
- 2 (10-ounce) bricks sharp Cheddar cheese, grated
- 1 tsp salt
- Dash pepper
- Dash paprika
- 3 egg yolks, optional
Instructions
- Step 1: Spray the crockpot with cooking spray.
- Step 2: Add the macaroni, evaporated milk, milk, butter, salt, pepper, and all but 1/2 cup of the grated cheese. Mix in the egg yolks, if using, and stir until well combined.
- Step 3: Spread the left over cheese on top and sprinkle with paprika.
- Step 4: Cover and cook on low for 2 hours. Check the pasta and stir everything well. Depending on the size of the crockpot, it may be ready to serve. If not, cook for another 30-60 minutes.
- Step 5: Stir, serve hot, and enjoy!
Notes
Always use freshly grated cheese, as pre-shredded cheese contains anti-clumping chemicals that hinder melting. Egg yolks are used instead of whole eggs to provide richness and prevent curdling in the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 431 kcal
- Sugar: 3 g
- Sodium: 558 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 71 mg
Keywords: crockpot mac and cheese, slow cooker macaroni and cheese, creamy pasta, American comfort food