Trisha Yearwood Mac and Cheese
This post may contain affiliate links. Please read the disclosure policy.
Trisha Yearwood Mac and Cheese is rich and creamy, plus easy to make. This crockpot mac and cheese is Southern-style comfort food at its best!
Trisha Yearwood is a legendary country singer and celebrity chef with delicious Southern recipes.
This dish is an easy dump-and-go recipe that’s perfect for holidays, parties, potlucks or just a comforting weeknight dinner!
What is Trisha Yearwood Mac and Cheese
Trisha mastered making mac and cheese in a crockpot. Key ingredients include sharp cheddar cheese, egg yolks and combination of evaporated milk and regular milk. It’s a hearty dish with rich and creamy flavors.
Ingredients
The mac and cheese Trisha Yearwood created features sharp cheddar cheese, butter, eggs and evaporated milk. Here we’re using egg yolks, which are less likely to curdle. These are the ingredients you’ll need to make it:
- Macaroni: You want dried elbow macaroni of a standard size like Barilla or De Cecco. Avoid jumbo or spiral macaroni. If you use gluten-free macaroni, note that it will take less time.
- Evaporated Milk: This is canned milk that lends a creamy, southern flavor to this dish. Regular or reduced fat is fine. While you can substitute regular milk, the flavor will not be the same.
- Milk: Whole milk or reduced fat will work here.
- Cheddar cheese: Trisha’s recipe uses sharp cheddar cheese; however, you can use substitute another cheese if that’s what you have.
- Butter: this is to add richness and flavor.
- Paprika (optional): paprika or smoked paprika works well to add flavor and some color on top.
How to Make Trisha Yearwood Mac and Cheese
To make it, add all the ingredients to the slow cooker. Top with a bit more cheese and the paprika. Then seal the lid and set to cook on LOW for about 3 hours.
Always taste the pasta after about 2 1/2 hours to see if it’s tender or al dente. You want to avoid it being either too hard or mushy.
Tips for Creamy Trisha Yearwood Mac n Cheese
- Grate your own cheddar cheese from a brick for smooth melting and the best flavor. Did you know that pre-shredded varieties have anti-caking agents that impede complete melting?
- Use a 4-quart crock pot or alternately a 6-quart slow cooker will also do. An 8-quart crockpot is suitable only when you are doubling or tripling the recipe.
- Avoid opening the lid of the crock pot too often, as the heat release can extend cooking time by up to 30 minutes each time.
- Check the pasta half an hour ahead of the full cooking time. Some brands may cook faster and this will avoid getting mushy pasta. This is particularly important for gluten-free pasta.
How to Serve Trisha Yearwood Mac and Cheese
You can serve Trisha Yearwood Mac and Cheese directly from the crock pot using a large spoon or ladle. Keep the slow cooker on the Warm setting for the best results.
This mac and cheese is a great addition for a backyard BBQ or potluck. You can serve it with hot dogs, hamburgers, coleslaw, corn on the cob, green salad, baked beans, veggies, onion rings and so much more. The possibilities are endless!
Storage and Reheating Tips
You can store leftovers in an airtight container in the refrigerator for up to 4 days. Alternatively, it freezes well for up to 3 months.
To reheat, place the mac and cheese in a greased oven-safe dish. Add a tablespoon of milk and place in the middle of a 350°F oven for 20 to 30 minutes until heated through.
You can also reheat smaller amounts quickly in an air fryer or microwave.
FAQ
Yes, you can put raw pasta in the slow cooker. Just be sure to follow the recipe to use the correct amount of liquid and cook for the right amount of time.
There are many choices in terms of the cheese selection for mac and cheese, including cheddar, gruyere, parmesan or a combination. Always grate the cheese off a block by hand for smooth melting and avoid pre-shredded cheese.
To prevent mac and cheese from becoming mushy in the crockpot, start by picking the right pasta. Durum wheat semolina elbow macaroni is ideal. Then cook on a LOW setting for about 3 hours to avoid too much heat. Note that if you use gluten-free macaroni, the pasta will be done much sooner while whole wheat macaroni will usually take more time.
Most celebrity mac and cheese recipes like those from Bobby Flay, Alton Brown, Tyler Florence and Jamie Oliver are baked in the oven. In terms of celebrity musicians, Patti Labelle or John Legend have great recipes. However, Trisha Yearwood is one of the few to make it in the crockpot.
As a fan of Southern food, Elvis did enjoy eating mac and cheese according to various reports.
Trisha Yearwood Crockpot Mac and Cheese
Ingredients
- nonstick cooking spray, (optional)
- 12 ounces elbow macaroni, about 3 cups uncooked (see note)
- 12 ounces evaporated milk, see note
- 2 1/2 cups milk, whole milk recommended
- 1/4 cup butter, melted
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 3 egg yolks, optional (see note)
- 18 oz sharp cheddar cheese, grated (about 6 cups)
- 1/2 teaspoon paprika, or smoked paprika (optional)
Instructions
- Lightly spray the inside of 4-quart or 6-quart crock pot with cooking spray.
- Add the raw elbow macaroni, evaporated milk, milk, butter, egg yolks, salt and pepper.
- Stir in 4-5 cups of the grated cheese, reserving the rest for the topping. Mix well with a wooden spoon.
- Sprinkle the reserved cheese and paprika on top. Seal the crockpot lid and cook on LOW for about 3 hours.
- 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.
- Serve warm with your favorite side dishes.
Equipment
Notes
- 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.
Please read our nutrition disclaimer.
© TIPBUZZ. Images and text on this website are copyright protected. Please do not post or republish without permission. If you want to republish this recipe, please link back to this post. This post may contain affiliate links. Read the disclosure policy here.
Anyone who thinks it would be a good idea to substitute with Banza (chickpea) noodles to try to add some nutrition…it isn’t. It came out as complete mush. Cheesy delicious mush…but mush none the less.
Hi Krysten, Sorry to hear but it’s a great point. Non-wheat pastas do not hold their texture in the slow cooker, so you need to stick with traditional pasta. Most whole wheat noodles will work, but that’s about it. Thanks for your feedback.
I’ve made your Mac and Cheese recipe multiple times and it is a big hit with my family. I cook a lot and it is by far the best! Thanks!
Hi Nancy, So amazing to hear that – thanks for your comment and congrats!
How do you think making 1/2 this recipe in a 6 quart crockpot would turn out? Can you suggest any suggestions if you think this would work? Thank you!
Hi Becca, Thanks for your question. I would not halve the recipe in a 6-quart crockpot as the mixture won’t be deep enough to cook properly. Stick with a full recipe amount and freeze any leftovers! Hope that helps!
Fantastic recipe. I made this and it turn out wonderfully.
I want to make this using 3 lbs of macaroni and wondering if I can use a roaster pan to cook it and what temperature I should use
Hi Jean, Thanks for your question. I would recommend using an oven recipe especially if you’re using that much macaroni. This one is designed for the crockpot. Good luck!
This was one of the best Mac n cheese recipes I ever made. I have my own version but I think this one topped what I have been making for decades. Did this in an Instantpot for 3 hours at 190 on stew setting.
Hi Charles, Wow what a compliment – thank you very much!! So glad it turned out well and congrats on your culinary masterpiece!
Love, Love this recipe 😋
Soooo good!
Do you whisk the egg yolks or just dump them in? Thank you!
Hi Jen, Thanks for your question. There’s no need to whisk the yolks, as they will get incorporated smoothly when you mix the ingredients together. Enjoy!
I am making this for my family reunion tomorrow. I won’t be able to cook it there the entire time. Should I cook it halfway and finish it tomorrow or cook it completely tonight?
Hi Kathy, Best to cook it entirely the day before, refrigerate overnight and then reheat the day of. Thanks for your question and good luck!
Made for Easter and everyone loved it! Perfect recipe to put on while you’re at church and it’s ready when you get home. I’ve remade this for regular dinners too!
Hi Kathryn, Wonderful to hear that, thanks for your feedback and congrats!
This recipe only made a half-full in a big slow cooker. It was delicious!
What if I could only find large elbows in the store vs standard? Does that change cooking time at all. They are the regular elbow shape still
Hi Jess, Thanks for your question. I would avoid using thick pasta like that if possible. If you really must use it, then parcook it in boiling water for 5 minutes before proceeding with the rest. This will reduce the risk of the pasta being too hard at the end. Good luck!
Would using an 8 quart crockpot affect anything? Do I need to change amounts and/or cook time?
Hi Amanda, An 8-quart slow cooker is not ideal unless you are doubling or tripling the recipe. The pasta may not cook properly in such a large crockpot. Thanks and I hope that helps!
I followed the recipe to a T and the macaroni turned to mush. It was awful.
Hi Cindy, So sorry to hear that, what a disappointment. Occasionally some brands of macaroni don’t hold up well or cook too fast (especially gluten-free). If you want to give it another try, consider using Barilla or De Cecco elbow macaroni, which definitely will work.
Can I sub coconut milk in this recipe
Hi Heidi, I have not made this with coconut milk so cannot comment. I’d be concerned about getting a coconut-y flavor, however. Please let me know how it turns out if you do! Thanks
Made this for the first time for yesterday’s Christmas dinner. It was a big hit. I think next time I will increase the macaroni by 1/2 cup.
Hi Sheri, Thanks for your feedback and congrats!
I only have shredded cheese on hand will it work?
Hi Casha, It’ll work but will not melt as well as the cheese you grate yourself. Thanks for your question and enjoy!
Do you use both the evaporated and regular milk?
Hi Pam, Thanks for your question and yes, use both of them if possible.
Can you make this ahead of time?
Hi Alison, Yes, you can absolutely make it ahead of time and reheat. Alternately, you can make it the same day and keep it on “Warm” in the crockpot for up to 2 hours. Good luck!
Can you turn it up to high for faster cooking? Looks delish
Hi Emily, Great question! I don’t recommend cooking on high, as the pasta often doesn’t turn out properly (too chewy or too mushy). You can try it, but there is some risk. Good luck!
I want to double the recipe. Will a 6 qt crockpot be big enough?
Hi Cathy, Thanks for your comment and yes, a 6-quart slow cooker is a good size when doubling the recipe. You can also use an 8-quart crockpot when doubling if you like. Enjoy!
I was getting ready to make this recipe and I just happened to notice the comment about not using spiral macaroni-ugh.
How would I adjust my cooking time to accommodate my last minute panic of getting this in the crockpot and not having the time to make another trip to the store?
Hi Amy, Don’t sweat it. The recipe can work with the spiral macaroni, but cooking time will typically be longer. Hopefully it turned out to your liking!
Can you stir it while its cooking or is it best to just leave it alone until its done?
Hi JT, Thanks for your question. Definitely leave it alone, as opening the lid of the slow cooker on Low extends the cooking time by a half hour due to heat loss. Hope that helps and enjoy!
How would I make this in an oven??? I don’t have the time to cook in the crockpot for 3 hours….Thank You!
Hi Kristen, Thanks for your comment. This is really a slow cooker recipe, but I recommend Southern Baked Mac and Cheese for an oven recipe: https://tipbuzz.com/southern-baked-mac-and-cheese/
Hi, I love this recipe! I am planning to make it for Thanksgiving but doubling the recipe. Do you know if I need to adjust cook time if I double it? Any other callouts?
Hi Christina, Thanks for your question. The cook time will be about an hour longer when doubling the recipe, although it can vary somewhat by slow cooker. Also, make sure your slow cooker isn’t more than half-full! If it is, use a larger slow cooker or divide between two smaller ones. Enjoy the holiday!
I’m making this for thanksgiving and wanting to double the recipe. When I change it to double the serving it still calls for the same amount of macaroni. Do you keep it at 3 cups uncooked macaroni or double that too?
Hi Zeb, Definitely double the macaroni along with everything else. I’ll check why it’s not happening automatically. Thanks for your comment and enjoy the holiday!
How many servings is the recipe with 3 cups for crockpot??
Hi Jan, Thanks for your question. You’ll get 4-6 servings as a main course, and 8-12 servings as a side dish. Enjoy!
Can you double it? So Trisha uses the whole egg?
Hi Carol, Thanks for your question and yes, you can double the recipe. Just make sure the crockpot proportions are appropriate: double using a 6-quart crockpot, triple in an 8-quart crockpot. Trisha uses whole eggs indeed, which you can also try if you prefer. Good luck!
Hi, is there any way you can make this in the oven?
Hi Ashley, Yes, you can definitely make it in the oven. This is the recipe I recommend following: https://tipbuzz.com/southern-baked-mac-and-cheese/ Hope that helps and good luck!
I made this recipe and followed the instructions to a tee. The taste was amazing however the macaroni was gummy. I cooked it for 3 hours on low. Any suggestions as to why the Mac was gummy? I believe next time I will make this in the oven.
Hi Lynette, Thanks for your comment. Sorry to hear that and it’s hard for me to comment without knowing your setup. However, it’s most likely due to overcooking. I have updated the recipe to recommend checking after 2 1/2 hours to account for different crockpots and macaroni types. Hope you’ll try making it again.
Is it possible to double the recipe in a larger crock pot? If so does this change the directions or cook time? Thanks in advance
Hi there, Yes, you can definitely double the recipe using the same proportions. Cooking time will be up to a half-hour longer, but I still recommend checking after 2 1/2 hours to avoid the risk of overcooking the pasta.
First time making it. Turned out delicious. Any suggestions in reheating the next day for a potluck?
Hi Karen, Great to hear and thanks for your comment! For fast reheating, use the microwave at 50% power for about 5 minutes. If you have more time, use the regular oven at 300 degrees F for 15-20 minutes.
Am I able to reheat in the crockpot? I won’t have access to the oven for reheating and tripled the recipe so Yoo big for microwave.
Hi Sam, Thanks for your comment and yes, you can reheat in the crockpot. Note that it can take quite a bit of time to reheat fully in the crockpot, i.e. several hours. Good luck!
I always make this crock pot Mac and cheese and it is a hit at family functions.
Hi Greta, That’s awesome – thanks for sharing and glad you liked it!
We love mac and cheese and never tried it in the crockpot! It was easy and delicious!
Hi Sam, I couldn’t agree more and thanks for your comment!