Trisha Yearwood’s Hands-Off Recipe for the Creamiest Mac and Cheese Ever

When it comes to Southern cuisine, Trisha Yearwood always delivers. The country music star has made waves in the food industry, releasing multiple best-selling cookbooks and a cooking show. The Georgia-born singer approaches timeless favorites like blackberry cobbler and Nashville hot chicken chili with simplicity, keeping the recipes minimalist without compromising flavor. 

Now, Yearwood has another easy dish that you’ll find yourself coming back to time after time: Slow Cooker Mac and Cheese.

How to Make Trisha Yearwood’s Slow Cooker Mac and Cheese

This recipe was featured on her show, “Trisha’s Southern Kitchen,” and there’s a lot to love about it. This mac and cheese doesn’t require a roux, it’s easy to put your own spin on it, and prep time comes in at about ten minutes.

Yearwood introduces her dish as rich, creamy, and unlike any mac and cheese she’s ever had. First up, you’ll need to cook the pasta. “We’re going to start with 8 ounces of elbow macaroni that I’ve already cooked. And that’s the only thing you have to cook for this. Then you just throw everything else in the crockpot—couldn’t be easier,” she says.

Next, she adds 4 to 5 cups of shredded Cheddar to the slow cooker, reserving a small amount to spread across the top. She then pours 1 1/2 cups of milk and a can of evaporated milk into the pot. From here, she adds 1/2 stick of melted butter, salt, pepper, and two whisked eggs to the slow cooker. All you need to do is stir it up, then top with the reserved cheese and a sprinkle of paprika. “Because all southern things have to have just a little spice on top,” Yearwood adds. 

Once assembled, this recipe is very hands-off. Simply let it cook—no stirring required. “Crockpot macaroni and cheese is awesome because it cooks for three hours and 15 minutes so once you get it in there you can go about your day and do your thing,” she says. 

If you want to give this method a try, we luckily have a slow cooker mac and cheese recipe that’s just as hands-off and easy as Yearwood’s.

Tips for Making Slow Cooker Mac and Cheese

• Consider pasta shape: We recommend large elbow pasta or something like cavatappi because the pasta’s ridges help give the sauce something to cling onto. Just be sure to cook the pasta slightly under al dente so they don’t become mushy in the slow cooker. 
• Shred your own cheese: Pre-shredded cheese often comes with a starchy coating that can prevent cheese from melting into a smooth and consistent texture. Shred it fresh off the block for best results. 
• Keep it on low: High heat leads to curdling. So for this recipe, you’ll want to stick with cooking at a low temperature. If you don’t have three hours to spare, no worries. Check out this one-pot mac and cheese or baked mac and cheese instead.
• Whisk eggs well: It’s important to whisk the eggs well before adding them to the slow cooker or else you risk curdling. Whisking the eggs well will ensure a silky smooth sauce.

Slow Cooker Mac and Cheese Customization Ideas

While Yearwood’s mac and cheese keeps it simple, there’s no limit to the customizations you can make to this meal. 

Here are some easy ways to upgrade your dish:

• Three cheese: Yearwood’s recipe uses one type of cheese but don’t be afraid to try multiple varieties. You can make a blend of cheddar or add a handful of Gruyère for a subtle, nutty flavor. Adding a small amount of Parmesan can also add a salty punch to your dish.
• Jalapeño popper-inspired: If you love spice, tossing in some jalapeños—pickled or fresh—is a great way to add a bit more complexity to mac and cheese. Just be sure to sauté any fresh jalapeños before adding to the slow cooker. Round it out with a sprinkle of garlic powder and cooked bacon for a deep, smoky, umami-rich dish.
• Buffalo chicken: Upgrade your dish by giving it a buffalo sauce spin. Add 2 cups of cooked diced chicken, pour in 1/4 cup of buffalo sauce, and top with sliced green onion, bacon, and blue cheese or crumbled feta for a truly loaded dish.