Are you ready to indulge in the creamiest, dreamiest mac and cheese ever? Look no further than country music star Trisha Yearwood’s amazing Crockpot Mac and Cheese recipe. This dish is the ultimate comfort food – it’s rich, cheesy, and oh-so-satisfying. Plus, it’s made right in your slow cooker, so it couldn’t be easier!

Whether you’re looking for a cozy meal to warm you up on a chilly day, a crowd-pleasing dish to bring to a potluck, or just a family-friendly dinner that everyone will love, this crockpot mac and cheese fits the bill. Trust me, once you try it, you’ll be hooked. It’s become a regular in my recipe rotation and gets rave reviews every time I serve it.

The Magic of Crockpot Cooking

I first came across Trisha Yearwood’s mac and cheese recipe a few years ago around the holidays. Like many of you, I was in the midst of a cooking and baking frenzy, trying to prep for a big family gathering. The idea of a hands-off dish that I could toss in the crockpot and forget about for a few hours sounded very appealing!

Little did I know I was about to discover the best mac and cheese recipe ever. Seriously, this dish is magic. The slow cooker does all the work of combining the ingredients into the creamiest, dreamiest mac and cheese imaginable. You don’t even have to boil the pasta separately – it cooks right in the cheesy, delicious sauce.

What Makes This Mac and Cheese So Good?

So what is Trisha’s secret to the most amazing crockpot mac? First, she uses a blend of three different cheeses – sharp cheddar for flavor, monterey jack for gooey stretchiness, and a bit of processed cheese for extra creaminess. The combination is out of this world.

The sauce is extra luscious thanks to a can of evaporated milk, which adds richness without the need to make a roux or bechamel. Evaporated milk has had some of the water removed, so it’s thicker and creamier than regular milk. Combined with whole milk, eggs, and melted butter, it creates the perfect base for the cheese to melt into.

But what really sets this recipe apart is that the pasta cooks right in the crockpot, absorbing all that creamy, cheesy goodness. Every bite is saturated with flavor – no sad, dried out noodles here! You just have to be sure to use regular, sturdy pasta (not quick-cooking or delicate varieties), and cut the cooking time short by about 15-20 minutes so the pasta doesn’t get mushy.

Ingredients & Equipment

One of the best parts of Trisha Yearwood’s Crockpot Mac and Cheese? It uses simple, easily accessible ingredients that you can find at any grocery store. Here’s what you’ll need:

• 8 oz elbow macaroni (about 2 cups dry)
• One 12-oz can evaporated milk
• 1 1/2 cups whole milk
• 1/2 stick butter (1/4 cup), melted
• 1 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 4 cups grated sharp cheddar cheese (about 16 oz)
• 1/2 cup grated monterey jack cheese (about 2 oz)
• 1/2 cup cubed processed cheese (like Velveeta)

In terms of equipment, you’ll just need a 4-quart (or larger) slow cooker, a box grater or food processor for shredding the cheeses, and a whisk for mixing everything together. Easy peasy!

Step-By-Step Instructions

Now for the fun part – actually making this glorious mac and cheese! Here’s how to do it:

1. Prep the pasta and crockpot: Spray a 4-quart (or larger) slow cooker with cooking spray. Add the uncooked macaroni and spread it out evenly.
2. Mix the sauce ingredients: In a large bowl, whisk together the evaporated milk, whole milk, melted butter, salt, pepper, and beaten eggs until smooth.
3. Add the cheeses: Stir in 3 cups of the grated cheddar, all of the monterey jack, and the cubed processed cheese. Mix until all the cheeses are evenly distributed.
4. Pour the mixture over the pasta: Carefully pour the milk and cheese mixture over the uncooked pasta in the slow cooker. Stir gently to make sure all the noodles are covered in sauce.
5. Cook on low: Cover the slow cooker and cook on LOW for 2 1/2 to 3 hours. Check the pasta at the 2 1/2 hour mark – it should be al dente. If it’s not quite done, let it go for another 15-30 minutes, but be careful not to overcook it or the pasta will get mushy.
6. Add the remaining cheese and serve: Once the pasta is tender, sprinkle the remaining 1 cup of grated cheddar over the top. Put the lid back on and let it melt for about 5 minutes. Then scoop into bowls while it’s hot and creamy. Enjoy!

Tips For The Best Slow Cooker Mac

Here are a few tips and tricks to ensure your Trisha’s crockpot mac turns out perfectly every time:

• Grate your own cheeses if possible rather than buying pre-shredded – they will melt better and have a smoother texture. A food processor makes quick work of shredding!
• Use regular pasta, not quick-cooking or delicate shapes. You want something that can stand up to a few hours in the crockpot. Elbow macaroni, cavatappi, or penne all work well.
• Cooking time may vary depending on your slow cooker. Check the pasta periodically towards the end so you don’t overcook it – it should be al dente.
• Want an extra golden brown top? Pop the finished mac under the broiler for a few minutes to toast the cheese on top. Yum!
• Feel free to customize the cheeses to your liking – smoked gouda, gruyere, or pepper jack would all be delicious. Just make sure you have a good melting cheese as the base (like cheddar).

Make It Your Own

While Trisha’s original recipe is pretty much perfect as-is, there are countless ways you can customize this dish. Here are a few fun variations to try:

• Bacon Mac and Cheese: Fry up some bacon until crisp, chop or crumble it, and sprinkle it over the top before serving.
• Jalapeno Popper Mac: Add some diced pickled jalapenos and a dollop of cream cheese for a zesty kick. Top with crunchy breadcrumbs or crushed tortilla chips.
• Truffle Mac: Drizzle some truffle oil over the finished dish and top with grated parmesan or pecorino for an extra luxurious flavor.
• BBQ Pulled Pork Mac: Top your bowls of mac with some pulled pork in BBQ sauce for a hearty, meaty version.
• Veggie Supreme Mac: Stir in some sauteed veggies like broccoli, bell peppers, onions, or sun-dried tomatoes to make it more nutritious.

The Reviews Are In!

Don’t just take my word for how fantastic Trisha Yearwood’s Crockpot Mac and Cheese is – everyone who tries it can’t stop raving about it! Here are a few real comments I’ve gotten from friends and family:

• “I made this for our neighborhood holiday party and it was the first thing to disappear – everyone kept going back for more!”
• “My picky eaters inhaled this mac and cheese and even asked for seconds. That never happens!”
• “This is the creamiest, cheesiest mac I’ve ever had. The texture is perfect, and I love how hassle-free it is to make.”
• “I’m usually intimidated to make mac and cheese from scratch, but this recipe was so easy and hands-off. I’m a convert!”

So what are you waiting for? Grab your slow cooker and give Trisha’s famous mac and cheese a try. I guarantee it will become your go-to recipe for cozy comfort food and party potlucks. And be sure to let me know how it turns out – I love seeing your creations! Happy cooking!

FAQs About Trisha’s Mac and Cheese

Before you head off to the store for ingredients, let me answer a few common questions I get about this incredible crockpot mac recipe:

Q: Can you make this ahead of time or freeze leftovers? A: This mac and cheese is definitely best served fresh out of the slow cooker when it’s at peak meltiness and creaminess. However, you can prep the ingredients ahead (grate the cheeses, cook the pasta, mix the sauce) and refrigerate until you’re ready to assemble and cook. Leftovers reheat okay, but will dry out a bit in the fridge – add a splash of milk when reheating. I don’t recommend freezing it, as the texture of the pasta may get funny.

Q: Can you double this recipe for a crowd? A: Yes! As long as you have a large enough slow cooker (at least 6-7 quarts), you can easily double the ingredients. You may need to increase the cooking time by 30-60 minutes to get the pasta tender.

Q: What are some good main dishes to pair with this? A: Since this mac and cheese is so rich and indulgent, I like to serve it alongside lighter proteins and veggies. Grilled or roasted chicken, pulled pork, sloppy joes, meatloaf, BBQ ribs, roast beef, sausages, pork chops, or even just a big green salad are all great options. But honestly, I could happily make a meal out of just this mac and cheese alone!

Let me know what other questions you have about Trisha’s crockpot mac or any of my other favorite slow cooker recipes. I’m always happy to chat cooking and swap kitchen tips. Cheers!