I stole this recipe for Trisha Yearwood Crockpot Mac and Cheese from tipbuzz.com who stole it from Trisha Yearwood. The slow cooker does all the work for this recipe. Uncooked pasta, evaporated milk, milk, melted butter, egg yolks, salt and pepper are added to a slow cooker. Then grated cheddar cheese is stirred into the pasta mixture. Next more cheese is sprinkled on top with paprika. The slow cooker is closed and cooked on low for three hours. After cooking the pasta is tender in a cheesy sauce. This macaroni and cheese tastes better than many restaurant versions.

The ingredients for this recipe are: 12 oz elbow macaroni, 12 oz evaporated milk, 2 ½ cups milk, ¼ cup butter, ½ tsp salt, ½ tsp black pepper, 3 egg yolks, 18 oz sharp cheddar cheese and ½ tsp paprika

Spray a 4 or 6 quart slow cooker with non-stick cooking spray. Then add the uncooked elbow macaroni (or any short pasta), evaporated milk, milk, butter, egg yolks, salt and pepper.

Stir in the grated cheese, reserving 1 cup for the topping. Then mix well to combine ingredients.

Next sprinkle the reserved cheese and paprika on top.

Then seal the lid and cook on LOW for 3 hours. Remove the lid to test pasta to desired doneness.

Scoop out and serve the cheesy goodness.

If you liked this recipe for Trisha Yearwood Crockpot Mac and Cheese then you can try other recipes like 4 Cheese Mac and Cheese, Stovetop Mac and Cheese, Gnocchi Mac and Cheese or Company Special Macaroni & Cheese.

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Trisha Yearwood Crockpot Mac and Cheese

The slow cooker does all the work for this recipe. Uncooked pasta, evaporated milk, milk, melted butter, egg yolks, salt and pepper are added to a slow cooker. Then grated cheddar cheese is stirred into the pasta mixture. Next more cheese is sprinkled on top with paprika. The slow cooker is closed and cooked on low for three hours. After cooking the pasta is tender in a cheesy sauce.

Course Side Dish

Prep Time 10 minutes

Cook Time 3 hours

Servings 12 people

Ingredients

• 12 oz elbow macaroni about 3 cups uncooked
• 12 oz evaporated milk
• 2 ½ cups milk
• ¼ cup butter melted
• ½ tsp salt
• ½ tsp black pepper
• 3 egg yolks
• 18 oz sharp cheddar cheese grated (about 6 cups)
• ½ tsp paprika

Instructions

1. Use a 4 or 6 quart slow cooker. Add the uncooked elbow macaroni, evaporated milk, milk, butter, egg yolks, salt and pepper.
2. Stir in the grated cheese, reserving 1 cup for the topping. Mix well.
3. Sprinkle the reserved cheese and paprika on top. Then seal the lid and cook on LOW for 3 hours.
4. Remove the lid to test pasta to desired doneness.

Recipe Notes

Any short pasta can be substituted for elbow macaroni.