✔ Updated · fixed card + method, real servings, plus a baked oven version
This crockpot mac and cheese is inspired by Trisha Yearwood's crock pot macaroni and cheese: al dente elbows in a rich cheddar, milk and egg custard, slow-cooked on Low until creamy and sliceable. Lucy and Max fight over the corner pieces.
At a glance
The one tip that matters: Boil the macaroni 2 minutes short of the package time and grate the cheddar from the block. Al dente pasta finishes cooking in the sauce without going mushy, and block cheese melts smoother than pre-shredded.
Prep takes about 15 minutes and the slow cooker does the rest in roughly 3 hours. Below you'll also find an oven-baked version, tips for keeping it creamy and what to serve with it. Prefer to start from the blue box? Our baked Kraft mac and cheese turns it into a crunchy-topped casserole.
Why You'll Love This Crockpot Mac and Cheese
- Creamy and custardy, with a golden cheesy top that holds together when you scoop it.
- Frees up the oven, which makes it ideal for holidays, potlucks and Sunday dinners.
- Simple pantry ingredients: macaroni, cheddar, milk, evaporated milk, butter and eggs.
- Two ways to cook it, in the slow cooker or baked in the oven in under an hour.
Ingredients for Crockpot Mac and Cheese
Exact amounts are in the recipe card below.
- Elbow macaroni: boiled just until al dente before it goes in the slow cooker.
- Sharp cheddar: about 1 pound, grated from the block. Sharp or extra-sharp gives the best flavor.
- Evaporated milk and whole milk: evaporated milk makes the sauce extra creamy and more stable over long, slow heat.
- Eggs: they set the sauce into a creamy, custardy texture so it holds together when served.
- Butter, salt, pepper and paprika: for richness, seasoning and a little color on top.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Grate your own cheese. Pre-shredded cheese is coated with anti-caking starch that can make the sauce grainy. A block of sharp cheddar melts smoother and tastes stronger. I always grate my own; it takes five minutes and the sauce is silkier for it.
- Undercook the pasta. Boil it 2 minutes short of the package time. It keeps soaking up sauce in the slow cooker, so fully cooked pasta turns soft.
- Cook on Low only. High heat can curdle the eggs and dairy and scorch the edges. Most slow cookers are done in 2 1/2 to 3 hours on Low; start checking at 2 1/2.
- Keep the lid on. Every peek lets heat escape and adds cooking time. Check once near the end. On holidays I put a sticky note on the lid so nobody sneaks a look.
- Mix your cheeses. Swap up to a quarter of the cheddar for Monterey Jack, Colby or Gruyère for an even creamier melt.
- Make it richer: replace 1/2 cup of the whole milk with heavy cream.
Crockpot Mac and Cheese (Inspired by Trisha Yearwood)
8
servings15
minutes3
hours500
kcal3
hours15
minutesA creamy, custardy slow cooker mac and cheese inspired by Trisha Yearwood’s crock pot macaroni: al dente elbow macaroni stirred with sharp cheddar, evaporated milk, whole milk, melted butter and beaten eggs, topped with more cheese and paprika and cooked on Low until set and creamy.
Ingredients
cooking spray or butter, for the slow cooker
8 oz elbow macaroni
16 oz sharp cheddar cheese, grated from the block (about 4 cups), divided
2 large eggs
1 12-oz can evaporated milk
1 1/2 cups whole milk
1/4 cup unsalted butter, melted
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika, for sprinkling
1 tablespoon chopped fresh parsley, to garnish (optional)
Directions
- Prep
- Grease the inside of a 4- to 6-quart slow cooker with cooking spray or butter. Grate the cheddar from the block and set aside 1 cup for the top.
- Cook the macaroni in a large pot of well-salted boiling water for 2 minutes less than the package directions, so it is still firm to the bite. Drain well; do not rinse.
- Mix
- In a large bowl, whisk the eggs, then whisk in the evaporated milk, whole milk, melted butter, salt and pepper until smooth.
- Add the drained macaroni and 3 cups of the cheddar to the bowl and stir until evenly combined. Pour into the greased slow cooker and spread level.
- Scatter the reserved 1 cup of cheddar over the top and sprinkle with the paprika.
- Slow cook
- Cover and cook on Low for 2 1/2 to 3 hours, without lifting the lid for the first 2 hours, until the edges are set and the center is creamy and no longer liquid, about 160°F on an instant-read thermometer because of the eggs. Avoid the High setting, which can make the sauce curdle and the edges scorch.
- Turn the slow cooker off and let the mac and cheese rest, uncovered, for 10 minutes to thicken. Stir gently once if you like it saucier, garnish with parsley and serve warm.
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How to Make Baked Mac and Cheese in the Oven
Short on time? The same mixture bakes beautifully. Heat the oven to 350°F and grease a 9×13-inch baking dish. Make the mixture exactly as in the recipe card, spread it in the dish, top with the reserved cup of cheddar and the paprika, and bake uncovered for 35 to 40 minutes, until the edges are bubbling and the center is set (about 160°F). Let it rest for 10 minutes before serving.
| Method | Time | Result |
|---|---|---|
| Slow cooker (Low) | 2 1/2 to 3 hours | Extra creamy and custardy; frees up the oven |
| Oven at 350°F | 35 to 40 minutes | Firmer, with a more golden, browned cheese top |
What to Serve With Mac and Cheese
This rich, cheesy side goes with Southern-style mains and holiday dinners. Serve it with meatloaf, baked ham, fried or grilled chicken, pulled pork or pork chops (see our pork chop side dishes), plus something green such as green beans. For more ideas, see what to serve with mac and cheese, and for leftovers, our guide to reheating mac and cheese.
More Mac and Cheese Recipes
Try Patti LaBelle's macaroni and cheese, Cracker Barrel mac and cheese or Panera mac and cheese.
Frequently Asked Questions
What is in Trisha Yearwood's crock pot mac and cheese?
This version, inspired by her recipe, uses elbow macaroni, sharp cheddar cheese, evaporated milk, whole milk, melted butter, eggs, salt, pepper and paprika. The eggs and evaporated milk give it a creamy, slightly custardy texture that sets enough to scoop neatly.
Do you cook the macaroni before putting it in the crockpot?
Yes. Boil it in salted water for about 2 minutes less than the package directions, then drain. Starting with al dente pasta gives the most reliable texture. Uncooked pasta can work, but it needs more liquid and often turns out gummy or unevenly cooked.
How long do you cook mac and cheese in a crockpot?
Cook it on Low for 2 1/2 to 3 hours, until the edges are set and the center is creamy and reaches about 160°F. Slow cookers vary, so start checking at 2 1/2 hours. Avoid High, which can curdle the sauce and burn the edges.
Can I bake this mac and cheese in the oven instead?
Yes. Spread the mixture in a greased 9×13-inch baking dish, top with the reserved cheese and paprika and bake at 350°F for 35 to 40 minutes, until bubbling at the edges and set in the center. Rest for 10 minutes before serving.
How do I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. Reheat portions in the microwave or a covered dish in a 350°F oven with a splash of milk stirred in, until steaming hot (165°F). The splash of milk keeps the sauce creamy.
🦃 Planning the big dinner? Here are all our copycat Thanksgiving side dishes, casseroles and pies in one place.
🎄 Planning Christmas dinner? See all our Christmas side dishes next to the mains and a make-ahead timeline.
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3 more entries please!
This sounds rich and creamy. I can’t wait to give it a try. Thank you.
Oh yes please! this is totally comfort food!
This isn’t Trisha Yearwood’s recipe directions — you’ve omitted adding butter in the instructions & hers states to mix in all but 1/2 cup of the cheese, then add rest of cheese near end to melt on top
Thanks for pointing this out! We’ve updated the recipe: melted butter is now whisked into the egg and milk mixture, and the cheese is divided, with 3 cups stirred in and 1 cup saved to melt on top. Just so you know, this is our own version inspired by Trisha Yearwood’s mac and cheese, not her official recipe.
Do I need to raise the cook time if I want to double the recipe!
Yes, a doubled batch needs a bigger slow cooker (about 7 quarts, since the recipe is sized for a 4- to 6-quart) and more time, likely 3 1/2 to 4 hours on Low instead of 2 1/2 to 3. Keep it on Low and go by doneness, not the clock: the edges should be set, the center creamy and no longer liquid, and about 160°F on an instant-read thermometer because of the eggs. If it won’t fit, two separate batches cook more evenly.