Trisha Yearwood’s crockpot mac and cheese is the ultimate comfort food! Creamy, cheesy, and perfect for potlucks, family get-together’s, BBQ’s, football games, and holidays. Plus, it’s super simple and can be made in the crock pot. Soooo much better than any boxed mac and cheese.
This has become my go-to recipe when I need to put something together quickly with ingredients I almost always have on hand. Delight the entire family with this creamy mac and cheese. Loved by adults and kids alike.
8oz elbow macaroni, uncooked
One 12oz can evaporated milk
1 1/2 cups whole milk
1/4 cup of butter, melted (1/4 cup = 1/2 stick)
Two 10oz bricks sharp Cheddar cheese, grated (about 5 cups)
1 tsp salt
Dash of pepper
Dash of paprika
1. Spray crockpot with cooking spray.
2. Mix in macaroni, evaporated milk, milk, butter, salt, pepper, and all but 1/2 cup of the grated cheese.
3. Spread the left over cheese on top and sprinkle with paprika.
4. Cover and cook on low heat for 3 hours and 15 minutes.
5. Stir and serve hot.
Important Note: You can also make this in the oven. Grease a 9 x 13-inch pan with butter. Add all ingredients. Mix well and bake at 350 degrees F for 50 minutes.
I made just a few tweaks to this recipe. Trisha’s original recipe has 2 large eggs, beaten. Personally though, this recipe doesn’t need eggs. The tried and true ingredients are macaroni, milk, butter, cheese and a few spices.
The original recipe also requires you to cook the macaroni before placing it in the slow cooker. Again – I’m always looking for ways to save time in the kitchen. So I pour it in the Crock-pot uncooked.
The elbow macaroni has PLENTY of time to cook and it turns out perfectly!
But I DO recommend that you grate your own cheese. The bags of shredded cheese just aren’t the same. This takes a little bit longer but it makes all the difference in this Southern homemade macaroni and cheese.
To add in some additional flavors, you can throw in some bacon, ham, shrimp, lobster, chili, or even some fried chicken. Turning this comfort food classic into an entire meal.
You can also make this with a combination of sharp cheddar cheese and pepper jack. Use about 2 1/2 cups of each and it gives this dish the perfect amount of zing.
You can also experiment with white extra sharp cheese, Parmesan, or any other favorites. For a creamier mac and cheese, you can add 4 to 8oz of cream cheese.
If you want a little more zing, add some extra paprika and pepper. You can also add a little extra salt, pepper, dried mustard powder, onion powder and garlic powder to taste.
I also recommend using a crockpot liner to make cleanup a breeze. Again, not a requirement, but definitely saves time in the kitchen.
Trisha Yearwood’s mac and cheese is perfect for potlucks, family get-together’s, BBQ, football games, and holidays. Hope you enjoy it as much as we do!
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