Trisha Yearwood’s Crock Pot Macaroni and Cheese Recipe: Hands-Off Creamy Decadence

This slow cooker version delivers creamy macaroni and cheese without the stovetop fuss. The hands-off method lets you focus on other tasks while the crock pot works its magic.

With simple ingredients and minimal effort, you’ll achieve a rich, velvety sauce and perfectly tender pasta. It’s comfort food made easy for busy days.

Ingredients for Crock Pot Macaroni and Cheese Recipe Trisha Yearwood

Simple pantry staples and fridge basics create this creamy, hands-off comfort dish everyone loves.

The cheese is everything here. Sharp cheddar and Monterey Jack melt beautifully and create that velvety texture we all crave. Always buy blocks and shred yourself—pre-shredded has anti-caking agents that make the sauce grainy. For best results, use full-fat dairy. I’ve found Kraft or Sargento work consistently well for shredding. Avoid pre-shredded at all costs (the coating ruins the melt).

No heavy cream? Whole milk plus melted butter (about 3 tbsp extra) gets close. Vegetarian Worcestershire is a must—Annie’s makes a great one. Sharp cheddar can be swapped for Colby or pepper jack if you want variation. The mustard might seem odd but trust the process—it cuts through the richness without tasting like mustard. Frozen elbow mac works too (thaw first).

Store leftovers in an airtight container—they’ll keep in the fridge for 3-4 days. Reheat gently with a splash of milk to restore creaminess. This doesn’t freeze as well as other dishes (the sauce can separate), but if you must, freeze for up to 1 month and stir well when reheating.

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

This hands-off method delivers ultra-creamy results with minimal effort on your part.

Step 1: Cook the Elbow Macaroni

Boil the 16 oz Elbow Macaroni in salted water for 2 minutes less than package instructions. You want it just shy of al dente—it will finish cooking in the slow cooker. Drain immediately and rinse under cold water to stop the cooking process.

This prevents the pasta from turning mushy during the long cook time in the crock pot. Undercooking now ensures perfect texture later. Shake off excess water but don’t worry about drying it completely.

Step 2: Create the Cheese Sauce Base

In a saucepan over medium heat, melt the 0.5 cup Unsalted Butter. Once foamy, whisk in the 0.25 cup 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 nutty.

This roux thickens the sauce and prevents a grainy texture. Slowly pour in the 2.5 cups Whole Milk and 1 cup Heavy Cream, whisking vigorously to avoid lumps. Cook until the mixture thickens enough to coat the back of a spoon.

Step 3: Combine and Season in the Crock Pot

Transfer the undercooked macaroni to the crock pot. Pour the hot cream mixture over the pasta and stir to combine. Add the 1 tsp Yellow Mustard, 1 tsp Worcestershire Sauce, 1 tsp Salt, 0.5 tsp Ground Black Pepper, and 0.5 tsp Garlic Powder. Stir well to distribute the seasonings evenly.

The mustard and Worcestershire add depth and balance the richness of the cheese. Don’t skip them—they’re subtle but essential for that classic flavor. Taste now and adjust seasoning if needed, as the cheese will add saltiness later.

Step 4: Add Cheese and Finish Cooking

Sprinkle the 2 cups Sharp Cheddar Cheese and 2 cups Monterey Jack Cheese evenly over the macaroni mixture. Stir gently to incorporate—this prevents clumping as the cheese melts. Cover the crock pot and cook on low heat for 1.5 to 2 hours.

Stir every 30 minutes to ensure even melting and prevent sticking. The dish is done when the sauce is creamy and bubbly, and the pasta is tender. If it thickens too much, stir in a splash of milk to loosen it to your desired consistency.

Step 5: Rest and Serve

Turn off the crock pot and let the macaroni and cheese rest, covered, for 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. The cheese will have fully melted, creating a velvety, cohesive sauce that clings to every piece of pasta.

Serve immediately while hot and creamy. For the best texture, avoid holding it on the “warm” setting for extended periods, as this can cause the sauce to separate. Garnish with additional black pepper or fresh herbs if desired.

Storing and Reheating This Dish

Refrigerator Storage

Let your mac and cheese cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids for best results. Store in the fridge at 40°F or below for up to 3-4 days. The flavors actually deepen overnight as the cheese melts and melds together. ❄️

Freezer Storage

This dish freezes for up to 1 month without significant quality loss. I recommend quart-size freezer bags—they stack flat and thaw quickly. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn. Label with the date for easy tracking.

Stovetop Reheating

This is my preferred method for best texture. Transfer to a saucepan with 2-3 tbsp milk or cream to loosen the sauce. Heat over low-medium heat for 5-7 minutes, stirring frequently. Add a splash of milk if it looks too thick. 🔥

Microwave Reheating

For quick lunches, microwave individual portions in 30-second intervals at 70% power, stirring between each. Cover with a damp paper towel to prevent drying. Expect it to take 2-3 minutes total. Stir in a splash of milk to restore creaminess.

Frequently Asked Questions