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The first time I threw together Trisha Yearwood's crockpot mac and cheese for a family event, I was hooked. Seriously, the way the cheese melts into each noodle is super dreamy. Ever since, the boxed stuff has stayed on the store shelf for me. When we're hunting for something cozy for dinner—potlucks, holidays or just random cozy nights—this is what I pull out.
Dreamy Comfort Crowd-Pleaser
My favorite part here? The slow cooker basically does it all. I can do other stuff while dinner is happening. That sauce? Crazy creamy. Every bite hugs the noodles. Sometime I mess around with different cheeses or splashy toppings, but nothing beats the classic for me. Total nostalgia.
Stuff You’ll Need
- Paprika: Just a bit on top makes it look amazing.
- Salt and pepper: Shake in as much as you want.
- 4 cups sharp cheddar: Seriously, grating by hand is worth it.
- 1 stick butter: Don’t skip the real stuff here.
- 2 cups whole milk: Brings everything together so smooth.
- 2 cans evaporated milk: This is the trick for that super creamy feel.
- 1 pound elbow macaroni: That shape soaks in all the cheesy goodness.
- Cooking spray: One quick spray and cleaning up is way easier later.
How To Do It
- Enjoy Your Food
- Scoop it all up while nice and creamy. Give it another mix so everything’s coated before you dig in.
- Go Low and Slow
- Put the lid on and let it sit on low for about 3 hours and 15 minutes. Try not to open it up, you want the steam to stay in.
- Toss It All Together
- Drop in the pasta, evaporated milk, regular milk, butter, most of your shredded cheddar, and some salt, right in the crockpot. Stir gently, then sprinkle the extra cheese over top.
- Get The Slow Cooker Ready
- Spray the inside of the pot to stop the noodles from sticking and save the mess later.
My Real Life Tips
After a ton of batches, here’s what I go by. Hand-grate the cheese—the bagged kind just won’t melt as nicely. Don’t get too wild with the spoon while it cooks or you’ll end up with mushy noodles. Around the 2-hour mark I pop the lid just for a second and check for doneness. Honestly, leaving the lid alone gives the steam a chance to work magic.
Add Your Own Twist
I shake things up sometimes with creamy velveeta or a smoky gouda. My kids love a layer of crunchy breadcrumbs. For kick, I’ll throw in sliced jalapeños or a bit of hot sauce. And if we want a richer vibe, heavy cream swaps in for milk—crazy indulgent.
Best Things To Eat With It
We have this with pretty much anything. A crisp salad or garlic bread on the side is awesome. It also pairs perfectly with pulled pork or BBQ chicken. Sometimes it’s front and center with just a veggie side. However it shows up, people always grab seconds.
FAQs Answered
People ask why their mac turns out mushy—usually it’s overcooked or too much stirring. If it’s gritty, they’re probably using bagged cheese or the heat’s too high. Any pasta shape works, just peek at the timing. Don’t bother boiling the pasta first—the whole point is letting the slow cooker do it all.
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Frequently Asked Questions
- → Why grate cheese at home?
Pre-shredded cheese has additives that stop it from melting perfectly. Freshly grated cheese melts smoothly for the creamiest sauce.
- → Why only egg yolks?
Yolks add richness and won't curdle easily like whole eggs. They're optional but create a custardy texture.
- → How to know it's done?
Check your pasta after 2 hours, stirring well. Timing depends on your slow cooker—pasta should be soft but not mushy. Add 30 minutes as needed.
- → Can I make a bigger batch?
Absolutely! Use a larger slow cooker and watch cooking times. Keep an eye on it the first time you double the recipe.
- → Why mix two milks?
Evaporated milk adds richness and stability, while whole milk gives the right consistency. Together, they make the sauce just perfect.