Trisha Yearwood’s Crockpot Mac & Cheese
I've experimented with a lot of crockpot mac and cheese recipes and this one is THE ONE! My family has voted it the best rich and creamy crockpot mac and cheese I've ever made and they want it for every holiday dinner! So thanks, Trisha for this delicious southern comfort food in an easy dump-and-go version that's perfect to make for potlucks, holiday dinners when you need to free up your stove top and oven, and really any weeknight you want a little mac and cheese love.
Ingredients
Instructions
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Lightly spray the inside of 4-quart or 6-quart crock pot with cooking spray.
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Add the raw elbow macaroni, evaporated milk, milk, butter, egg yolks, salt and pepper.
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Stir in 4-5 cups of the grated cheese, reserving the rest for the topping. Mix well with a wooden spoon.
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Sprinkle the reserved cheese and paprika on top. Seal the crockpot lid and cook on LOW for about 3 hours.
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After 2 1/2 hours, remove the lid and taste the pasta. If it's tender already, proceed to serving. If it's still chewy, continue cooking one more hour before checking again. Enjoy!
Note
Here are some additional notes from Tip Buzz where I found Trisha's recipe: "Macaroni: Use standard-size elbow macaroni from brands such as Barilla or De Cecco. Avoid larger spiral macaroni, which does not cook the same way. If using gluten-free macaroni, reduce cooking time to approximately 2 1/4 hours. Evaporated Milk: This is canned milk widely available in supermarkets, and it lends a creamier flavor to the dish. You can use regular or 2%, but avoid skim if possible. Eggs: Trisha Yearwood uses eggs, and we’ve adapted that to egg yolks to prevent curdling. If you prefer, you can omit them entirely and still get good results. To Make Baked Mac and Cheese in the Oven: You’ll need to boil the macaroni first until al dente. Then spray a 9×13 inch baking pan with cooking spray. Add all ingredients in the pan, and bake at 350°F in the oven for about 50 minutes."
