Crock Pot Macaroni and Cheese Recipe Trisha Yearwood: Southern-Style Creamy Decadence

There’s something deeply comforting about a creamy mac and cheese that practically makes itself in the slow cooker. This Southern-style version delivers rich, velvety results with minimal effort.

With just a few basic ingredients and a hands-off approach, you’ll achieve that perfect balance of creamy sauce and tender pasta. The crock pot does all the work for you.

Ingredients for Crock Pot Macaroni and Cheese Recipe Trisha Yearwood

Southern comfort in a crock pot. Just a handful of rich, creamy ingredients.

The cheese is everything here. Sharp cheddar from a block—pre-shredded has anti-caking agents that mess with the melt. I grab mine from Whole Foods or Kroger when it’s on sale (the orange kind, not white). Evaporated milk is the secret to that velvety texture without curdling. Carnation is the classic brand, but any will do. Butter goes in cold, straight from the fridge.

No sharp cheddar? Mild works too but you’ll need more salt. Skip the mustard if you hate it, but it really ties everything together. Dijon at half the amount can sub in. Whole milk is non-negotiable—2% or skim won’t cut it. Out of evaporated milk? Heavy cream works, but cut it with a splash of water to thin it out.

Leftovers keep 3-4 days in the fridge—reheat in the microwave with a splash of milk to loosen the sauce. Doesn’t freeze well (sadly). Best eaten fresh, but still tasty the next day.

Step-by-Step Instructions for Crock Pot Macaroni and Cheese

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook and Drain the Elbow Macaroni

Bring a large pot of salted water to a rolling boil. Add the 1 lb Elbow Macaroni and cook according to package directions until just al dente—about 1 minute less than the recommended time. You want the pasta slightly underdone since it will continue cooking in the slow cooker.

Drain the macaroni in a colander and rinse briefly under cold water to stop the cooking process. This prevents the pasta from overcooking and turning mushy. Give the colander a good shake to remove excess water, but don’t worry about getting it completely dry.

Step 2: Create a Creamy Cheese Sauce Base

In a medium saucepan over medium heat, melt the 0.5 cup Unsalted Butter. Once melted, whisk in the 2 tbsp All-Purpose Flour to form a smooth paste. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells slightly nutty.

Slowly pour in the 2 cups Whole Milk and 1 can Evaporated Milk, whisking continuously to prevent lumps. Stir in the 1 tsp Yellow Mustard, 1 tsp Worcestershire Sauce, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 3-4 minutes until the sauce begins to thicken and coats the back of a spoon.

Step 3: Combine Everything in the Slow Cooker

Lightly grease the insert of a 6-quart slow cooker to prevent sticking. Add the drained elbow macaroni and pour the warm cheese sauce over the top, stirring gently to coat the pasta evenly.

Sprinkle the 2 cups Sharp Cheddar Cheese and 1 cup Monterey Jack Cheese over the macaroni and sauce. Stir once more to distribute the cheese, ensuring it melts evenly throughout.

Step 4: Cook on Low Until Bubbly and Melty

Cover the slow cooker and cook on low heat for 2 to 2.5 hours, stirring once halfway through to prevent sticking. You’re looking for the cheese to be fully melted and the sauce to be creamy and smooth, with no graininess.

If the edges start to dry out or stick, add a splash of milk to loosen the mixture. The macaroni and cheese is ready when the sauce is thick and bubbly, and the pasta is tender but not mushy. Turn off the slow cooker and let it sit uncovered for 10 minutes to set slightly before serving.

Regional Styles of These Flavors

Southern Comfort Classic

Trisha Yearwood’s approach leans into sharp cheddar and Monterey Jack for that signature Southern creaminess. I find the block cheese melts smoother than pre-shredded, giving that velvety texture we all crave. The evaporated milk is her secret for richness without curdling. 💛

Midwest Casserole Style

In the Midwest, they often add 1 cup of sour cream to the mix for extra tang. Some even stir in ½ cup of cottage cheese for a denser, protein-packed version. I tried this once at a potluck and was shocked by how well it worked.

New England Lobster Twist

Up North, they elevate this dish with 1 cup of cooked lobster meat stirred in just before serving. A sprinkle of Old Bay seasoning adds that coastal flair. It’s decadent, but perfect for special occasions.

Southwest Fiesta Version

For a Tex-Mex kick, mix in 1 can of diced green chiles and 1 tsp of cumin with the cheese. Top with crushed tortilla chips before serving for crunch. This variation always disappears first at my gatherings.

Pennsylvania Dutch Touch

The Amish communities often use egg noodles instead of elbows and add a splash of apple cider vinegar to balance the richness. It’s a subtle change, but it makes the flavors pop.

Frequently Asked Questions