Crockpot Mac and Cheese—just hearing the name takes me back to cozy family dinners, lazy Sundays, and those moments when only something warm and cheesy could do the trick. And if you’re like me, you love recipes that don’t just taste amazing but also make life easier. Enter Trisha Yearwood’s Crockpot Mac and Cheese—a dish that brings comfort, flavor, and simplicity to your kitchen. Trust me, this is the kind of recipe you’ll want to keep on repeat.
The Ultimate Crockpot Mac and Cheese Recipe: Creamy, Cheesy, and Effortless!
Why This Crockpot Mac and Cheese is a Game-Changer
There’s nothing quite like a bowl of rich, creamy mac and cheese to bring comfort and joy to any meal. Whether it’s for a family dinner, a holiday gathering, or just a cozy night in, mac and cheese is always a hit.
What makes this Crockpot Mac and Cheese so special? Unlike traditional stovetop versions that require constant stirring and careful monitoring, this slow cooker recipe allows you to set it and forget it. The result? A smooth, cheesy, and incredibly indulgent dish with minimal effort.
By using a crockpot, the ingredients have time to meld together perfectly, creating a mac and cheese that’s:
✔ Ultra-creamy with a velvety texture
✔ Packed with rich, cheesy flavor
✔ Effortless – No boiling or draining required
✔ Perfectly cooked every time – No mushy pasta or curdled cheese
If you’re looking for the easiest way to make homemade mac and cheese without sacrificing flavor, this Crockpot Mac and Cheese recipe is a must-try!
Getting Started: Prep Your Crockpot for the Best Mac and Cheese
The first step to achieving the creamiest mac and cheese is proper preparation.
Step 1: Choose the Right Crockpot
Not all slow cookers are created equal! A 4 to 6-quart crockpot is ideal for this recipe, as it allows for even cooking without overcrowding.
If your crockpot is on the smaller side, you may want to halve the recipe to prevent overflow.
Step 2: Prevent Sticking
Before adding any ingredients, spray the inside of your crockpot with non-stick cooking spray or lightly coat it with butter. This small but essential step prevents sticking and makes cleanup much easier.
Now that your slow cooker is ready, let’s talk ingredients!
Mix It Up: Ingredients for the Ultimate Crockpot Mac and Cheese
Base Ingredients:
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8 oz uncooked elbow macaroni – No need to pre-boil, making this a true time-saver!
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12 oz evaporated milk – Adds richness without making the dish overly heavy.
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2 ½ cups whole milk – The key to achieving that ultra-creamy texture.
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¼ cup melted butter – Infuses the dish with buttery goodness.
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20 oz sharp cheddar cheese, grated – Freshly grated cheese melts more smoothly than pre-shredded varieties. Reserve about 1 cup for topping.
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1 teaspoon salt – Enhances the flavors of the cheese and milk.
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½ teaspoon black pepper – Adds a subtle kick.
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½ teaspoon paprika – Provides a mild warmth and deepens the golden color.
Optional Additions for Extra Creaminess:
Want to take your Crockpot Mac and Cheese to the next level? Try these additional ingredients:
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3 egg yolks – Whisked and stirred in for a richer, custard-like texture.
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½ cup sour cream – Adds a tangy depth and extra creaminess.
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½ teaspoon garlic powder – Enhances the flavor profile with a savory boost.
The Cheesy Crown: Topping Off Your Crockpot Mac and Cheese
Before closing the lid, sprinkle the reserved cup of shredded cheddar cheese over the top. This extra layer of cheese will melt beautifully, creating a gooey, golden topping that makes every bite irresistible.
For even more depth and crunch, try adding:
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Toasted breadcrumbs – For a crispy, restaurant-style topping.
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Crushed Ritz crackers – Adds a buttery, flaky texture.
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Parmesan cheese – Provides an extra umami boost.
Slow Cooker Magic: Let the Crockpot Work for You
Once your ingredients are assembled, it’s time to let your slow cooker work its magic!
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Set your crockpot to LOW and cover
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Cook for 2 hours – Resist the urge to stir too often!
As the cheese melts and the pasta absorbs all that creamy goodness, your kitchen will be filled with the irresistible aroma of cheesy comfort food heaven.
Finishing Your Crockpot Mac and Cheese to Perfection
At this stage, your mac and cheese is nearly ready. Follow these final steps for perfect consistency and flavor.
Check and Stir: The Midway Point
After two hours, carefully remove the lid and give everything a gentle stir. Be careful of escaping steam!
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If the macaroni isn’t fully tender yet, don’t worry—just cover and cook for another 30 to 60 minutes, stirring occasionally.
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If the mixture looks too thick, add a splash of warm milk to loosen it up.
How to Know It’s Done
You’ll know your Crockpot Mac and Cheese is ready when:
✔ The pasta is fully cooked and coated in a velvety cheese sauce.
✔ The texture is rich and creamy—not watery or dry.
✔ Any stubborn cheese clumps melt easily with a quick stir.
Let it rest for 5 minutes before serving. This allows the flavors to meld together beautifully.
Serving Suggestions and Variations
Now that your slow cooker mac and cheese is hot and ready, why not take it up a notch? With just a few simple add-ins, you can turn this comfort food classic into a gourmet dish that suits any occasion.
BBQ Mac and Cheese
Drizzle your mac and cheese with sweet and smoky barbecue sauce and top it with tender pulled pork or shredded brisket for a Southern-style twist. Garnish with crispy fried onions for extra texture.
Buffalo Mac and Cheese
If you love spicy, tangy flavors, stir in shredded rotisserie chicken and a splash of Buffalo sauce for a delicious kick. Finish with a drizzle of ranch or blue cheese dressing for the ultimate flavor explosion.
Spicy Jalapeño Mac
For those who like their mac and cheese with a bit of heat, mix in diced fresh or pickled jalapeños and a sprinkle of crushed red pepper flakes. You can also add a handful of Pepper Jack cheese for an extra spicy kick.
Lobster Mac and Cheese
For a truly indulgent treat, stir in chunks of cooked lobster, a dash of Old Bay seasoning, and a little extra Parmesan cheese. This upscale variation is perfect for special occasions and pairs beautifully with a glass of white wine.
Bacon Cheeseburger Mac
Brown some ground beef in a skillet, season it with a little salt and pepper, then stir it into your mac and cheese along with crumbled crispy bacon. Add a drizzle of burger sauce or a dollop of mustard for a fun cheeseburger-inspired dish.
Loaded Baked Potato Mac
Mix in crispy bacon bits, green onions, and sour cream for a mac and cheese that tastes like a loaded baked potato. Top with extra shredded cheddar and a sprinkle of black pepper for a rich, savory twist.
Veggie Lover’s Mac and Cheese
If you want to add a healthy touch, stir in roasted broccoli, caramelized onions, sautéed mushrooms, or roasted cherry tomatoes. These ingredients add extra flavor and make this dish feel a little lighter.
This recipe is infinitely customizable—so don’t be afraid to get creative and make it your own!
Keeping Leftovers Creamy: Storage & Reheating Tips
Storage:
To keep your Crockpot Mac and Cheese fresh and creamy, follow these storage tips:
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Refrigerate leftovers in an airtight container for up to 3 days.
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Freeze individual portions in airtight containers or freezer-safe bags for up to 3 months.
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Avoid freezing large batches, as mac and cheese can sometimes become grainy when thawed.
Reheating:
Mac and cheese tends to thicken as it cools, so when reheating, you’ll want to add a bit of moisture to bring back its creamy texture.
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Microwave: Add a splash of milk, cover, and heat in 30-second intervals, stirring in between until warmed through.
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Stovetop: Heat on low, stirring frequently and adding milk or butter as needed to restore creaminess.
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Oven: Preheat to 350°F (175°C). Place mac and cheese in an oven-safe dish, add a bit of milk, cover with foil, and bake for 15–20 minutes.
Frequently Asked Questions About Crockpot Mac and Cheese
Before we wrap things up, let’s address some of the most common questions about making this creamy, cheesy, and utterly comforting dish. Whether you’re making Crockpot Mac and Cheese for the first time or looking to perfect your technique, these pro tips will ensure your dish turns out perfect every time!
1. Can I use pre-shredded cheese instead of grating it myself?
Yes, you can use pre-shredded cheese, but keep in mind that most store-bought shredded cheeses contain anti-caking agents like cellulose. While these additives help prevent clumping, they also affect how smoothly the cheese melts. This can lead to a slightly grainy texture instead of the ultra-creamy consistency you want in Crockpot Mac and Cheese.
✅ Best option: Always grate your cheese fresh from a block. It melts more evenly and creates a silky, smooth cheese sauce. If you must use pre-shredded cheese, try to choose a high-quality brand with minimal additives.
2. Do I have to use whole milk, or can I substitute it with another type?
Whole milk is the gold standard for a rich and creamy mac and cheese. However, there are other options depending on your dietary preferences:
🥛 2% Milk – Still provides creaminess but with slightly less richness.
🥛 Heavy Cream – Adds even more decadence, making it extra indulgent.
🥛 Half-and-Half – A balance between whole milk and heavy cream.
🥛 Non-Dairy Alternatives – Almond, oat, cashew, or soy milk can work, but the sauce may be thinner and less creamy. Look for unsweetened and unflavored varieties for the best results.
3. What’s the purpose of the egg yolks? Are they necessary?
Egg yolks are an optional but highly recommended ingredient in Crockpot Mac and Cheese. They add:
✔ Extra richness – Giving the sauce a velvety, custard-like texture.
✔ Better binding – Helping the cheese and milk mixture stay cohesive.
If you prefer a looser, more traditional cheese sauce, you can skip the egg yolks without any issues. But if you want a creamier, thicker, restaurant-style mac and cheese, whisking in egg yolks is a game-changer.
4. How do I prevent my mac and cheese from getting too dry?
Nothing is worse than dry mac and cheese! Here’s how to keep it creamy and luscious every time:
🟡 Check the pasta during cooking – Macaroni absorbs liquid as it cooks. If it starts to look thick, stir in a splash of warm milk to loosen it up.
🟡 Use enough liquid – The combination of evaporated milk, whole milk, and butter ensures a smooth sauce. Avoid skimping on liquids.
🟡 Don’t overcook – Leaving mac and cheese in the crockpot for too long will cause it to become dry and mushy. Stick to 2 to 3 hours on LOW for the best texture.
🟡 Add cheese in stages – Mixing all the cheese at once can lead to clumping. Instead, add some at the beginning and some towards the end for a silkier sauce.
5. Can I make this recipe ahead of time?
Absolutely! Crockpot Mac and Cheese is a great make-ahead dish, especially for busy holidays, potlucks, and family gatherings. Here’s how:
⏳ Option 1: Refrigerate Before Cooking
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Assemble all ingredients in the crockpot the night before and store the insert in the fridge.
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When ready to cook, place the insert back in the crockpot and follow the normal cooking instructions.
❄ Option 2: Cook and Store
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Prepare the mac and cheese as directed.
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Let it cool and transfer it to an airtight container.
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Store in the fridge for up to 3 days.
🔄 Reheating Tip: When reheating, add a splash of milk and stir well to restore creaminess.
6. Can I freeze leftovers?
Yes, but freezing mac and cheese can slightly change its texture when reheated. Cheese sauces have a tendency to separate when frozen, so it’s best to follow these steps for the best results:
❄ How to Freeze:
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Allow mac and cheese to cool completely before freezing.
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Store in airtight freezer-safe containers or portion it into zip-top bags for easy reheating.
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Freeze for up to 3 months.
🔥 How to Reheat:
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Thaw overnight in the fridge.
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Reheat in a saucepan over low heat, adding a splash of milk to restore creaminess.
7. What other cheeses can I use besides sharp cheddar?
Sharp cheddar is the classic choice, but mixing in other cheeses can create a more complex and gourmet flavor. Try these:
🧀 Gouda – Smooth, slightly smoky, and ultra-creamy.
🧀 Monterey Jack – Mild and melts beautifully.
🧀 Colby Jack – A creamy balance between cheddar and Monterey Jack.
🧀 Parmesan – Adds a nutty, salty kick.
🧀 Cream Cheese – Makes the sauce extra smooth and thick.
🧀 Pepper Jack – Perfect for a spicy twist!
🚫 Avoid mozzarella – It can be too stringy and may not blend as smoothly into the sauce.
Bonus: Can I make Crockpot Mac and Cheese healthier?
Yes! While traditional Crockpot Mac and Cheese is rich and indulgent, here are a few tweaks for a lighter version:
🥦 Use whole wheat or chickpea pasta for extra fiber.
🥛 Swap whole milk for 2% or a non-dairy alternative.
🧀 Mix in Greek yogurt or cottage cheese instead of heavy cream.
🥕 Add veggies like steamed broccoli, spinach, or roasted cauliflower for a nutritional boost.
Conclusion: A Dish Worth Sharing
And there you have it—Trisha Yearwood’s Crockpot Mac and Cheese is everything you’ve been craving and more. With its creamy, cheesy goodness and effortless slow-cooker method, this dish is the perfect blend of ease and indulgence. Whether you’re hosting a family dinner, contributing to a holiday potluck, or simply treating yourself to a cozy, comforting meal, this Crockpot Mac and Cheese will deliver big on flavor every time.
What makes this dish truly special is its versatility. You can stick to the classic recipe or get creative by experimenting with different cheeses—try the smoky depth of Gouda, the mild creaminess of Monterey Jack, or the sharp tang of Parmesan. For extra texture and flavor, mix in crispy bacon, buttery breadcrumbs, caramelized onions, or roasted vegetables. If you love a little heat, stir in some jalapeños or a drizzle of hot sauce.
Another reason this slow cooker mac and cheese is a must-have in your recipe collection? It’s practically foolproof. The crockpot does all the work, allowing the pasta to slowly absorb the rich, cheesy sauce while maintaining the perfect texture. No need to hover over the stove, stir constantly, or worry about overcooking—just set it, forget it, and come back to pure comfort food bliss.
It’s also a fantastic make-ahead dish for busy schedules. Whether you’re meal-prepping for the week, making a big batch for a crowd, or freezing leftovers for a rainy day, this Crockpot Mac and Cheese keeps well and reheats beautifully with just a splash of milk to restore its luscious consistency.
So, the next time you’re in the mood for a rich, creamy, and satisfying mac and cheese, trust your crockpot to do the magic. With just a handful of ingredients and a few simple steps, you’ll have a dish that’s impossible to resist. Grab a bowl, dig in, and enjoy every cheesy, comforting bite.
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Crockpot Mac and Cheese
Prep Time 10 minutes Cook Time 3 hours Total Time 3 hours 10 minutes Description
Ingredients
- elbow macaroni (uncooked)
- evaporated milk
- whole milk
- butter, melted
- sharp cheddar cheese, grated (about 5 cups)
- salt
- Dash of pepper
- Dash of paprika
- egg yolks (optional)
- Cooking spray
Instructions
- Prepare the Crockpot:Spray the inside of the crockpot with cooking spray to prevent sticking.
- Combine Ingredients:Add the uncooked elbow macaroni, evaporated milk, whole milk, and melted butter to the crockpot.Season with salt and pepper.Mix in most of the grated cheddar cheese, reserving about 1 cup for the topping.
- Optional Add-In:If using egg yolks, whisk them in a small bowl and stir them into the mixture for added creaminess.
- Top and Cook:Spread the reserved cheese over the top of the macaroni mixture.Sprinkle with a dash of paprika for color and flavor.Cover and cook on low for 2 hours.
- Check and Stir:Check the pasta and give it a gentle stir. If the macaroni isn’t tender yet, continue cooking for an additional 30–60 minutes, checking periodically.
- Serve:Once the pasta is fully cooked and the cheese is melted and creamy, serve hot. Enjoy this deliciously comforting dish!