Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

Slow Cooker Mac and Cheese is a comforting homemade dish made with tender elbow macaroni, creamy cheese sauce, and a simple slow cooker method. It is a convenient recipe for family meals, gatherings, or nights when you want classic comfort food without spending much time at the stove.

The slow cooking process allows the cheddar sauce to coat every noodle while the flavors come together gradually. Finished with toasted breadcrumbs, this mac and cheese offers a creamy center with a satisfying topping.

Why You’ll Reach for This Recipe Again

• Slow Cooker Convenience: Lets the appliance handle the cooking while you prepare other parts of the meal.
• Simple Ingredients: Uses familiar pantry and refrigerator staples.
• Easy Preparation: Requires basic mixing and slow cooking steps.
• Great for Gatherings: Makes a generous batch that is easy to serve.
• Beginner Friendly: A straightforward recipe with minimal cooking techniques.
• Comfort Food Classic: Brings a homemade version of a familiar favorite to the table.

Ingredient Notes & Easy Substitutions

1. Elbow Macaroni: This classic pasta shape holds onto the cheese sauce well. Cook it slightly under al dente since it continues softening in the slow cooker.
2. Sharp Cheddar Cheese: Provides the main cheesy flavor. Mild cheddar or a cheddar blend can be used for a softer taste.
3. Heavy Cream: Creates a smooth sauce base. Half-and-half can be used for a lighter option.
4. Butter: Helps add richness and blends with the cream for a smoother consistency.
5. Mustard Powder: Adds depth and balances the richness of the cheese without making the dish taste like mustard.
6. Breadcrumbs: Panko breadcrumbs create a lighter crunch. Regular breadcrumbs can also be used.

Chef’s Tip: Shred your own cheddar cheese when possible because freshly shredded cheese melts more smoothly than pre-shredded varieties.

Slow Cooker Mac and Cheese

This slow cooker mac and cheese combines tender pasta with a rich, cheesy sauce that melts into a creamy, gooey consistency. The dish is cooked gently in the slow cooker, resulting in a comforting and homely final appearance with crispy breadcrumb topping. It’s an easy, one-pot meal that offers nostalgic comfort with minimal fuss.

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 2 minutes minutes

Calories: 560kcal

Author: Austin Carter

Servings: 6

Equipment

• ▢
  Slow cooker (4-6 quart)
• ▢
  Large Pot
• ▢
  Whisk
• ▢
  Measuring cups and spoons
• ▢
  Spatula

Ingredients

• ▢ 1 pound lb elbow macaroni preferably cooked al dente
• ▢ 2 cups cups sharp cheddar cheese shredded
• ▢ 1 cup cup heavy cream for a smooth, luxurious sauce
• ▢ 2 tablespoons tbsp butter melted
• ▢ 0.5 cup cup toasted breadcrumbs panko preferred, for topping
• ▢ 1 teaspoon tsp mustard powder adds flavor depth
• ▢ Salt to taste for seasoning the sauce

Instructions

• Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 2 minutes less than package instructions. Drain well and set aside.
  
• In a mixing bowl, whisk together the heavy cream, melted butter, mustard powder, and a pinch of salt until well combined. This creates a creamy base for your cheese sauce.
  
• Transfer the cooked pasta to the slow cooker, spreading it out evenly across the bottom.
  
• Pour the cream mixture over the pasta and stir thoroughly to coat all the noodles evenly, ensuring each piece is bathed in the creamy sauce.
  
• Sprinkle the shredded cheddar cheese over the pasta and cream mixture, then stir gently to distribute the cheese evenly throughout.
  
• Cover the slow cooker and cook on low for 1.5 to 2 hours, stirring occasionally around the 1-hour mark to help the cheese melt smoothly and prevent sticking.
  
• About 10 minutes before serving, sprinkle the toasted breadcrumbs and the remaining cheese on top, then cover again and cook until the topping is golden and bubbly.
  
• Once bubbly and golden on top, turn off the slow cooker and let the dish sit uncovered for 5 minutes, allowing the sauce to thicken slightly and enhancing the flavors.
  
• Serve the cheesy, creamy mac and cheese directly from the slow cooker, enjoying the comforting aroma and gooey texture with each bite.
  

Notes

For extra flavor, mix in cooked bacon or a dash of hot sauce before serving. Leftovers reheat beautifully; store in an airtight container and rewarm gently for a delicious next-day meal.

Nutrition

Calories: 560kcal | Carbohydrates: 50g | Protein: 20g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 700mg | Potassium: 300mg | Sugar: 4g | Vitamin C: 2mg | Calcium: 300mg | Iron: 1.5mg

Nutrition Information

Common Mistakes to Avoid

• Overcooking Pasta First: Fully cooked pasta can become too soft during slow cooking.
• Adding Cheese Too Quickly: Gradual melting helps create a smoother sauce.
• Skipping Stirring: Occasional stirring prevents sticking and uneven cooking.
• Using Too Much Liquid: Extra cream can make the final dish too loose.
• Adding Breadcrumbs Too Early: Toppings can lose their texture if cooked too long.
• Cooking on High Heat: High temperatures may cause the cheese sauce to separate.

Delicious Variations You Should Try

• Bacon Mac and Cheese: Add cooked crispy bacon pieces before serving.
• Spicy Version: Mix in hot sauce or diced jalapeños for extra heat.
• Three Cheese Blend: Combine cheddar with mozzarella and Parmesan.
• Vegetable Addition: Add steamed broccoli or roasted vegetables.
• Garlic Herb Version: Mix in roasted garlic and fresh herbs.
• Buffalo Style: Add buffalo sauce and shredded chicken.
• Truffle Upgrade: Add a small amount of truffle oil before serving.

More Comfort Food Recipes You’ll Enjoy

1. Crockpot Turkey and Pumpkin Stew
2. Roasted Butternut Squash Pasta
3. Creamy Slow Cooker Potato and Carrot Soup
4. Roasted Sweet Potato Chili
5. Creamy Pumpkin Curry

Best Ways to Store Leftovers

• Refrigerator Storage: Store leftover mac and cheese in an airtight container for up to 4 days.
• Freezer Storage: Freeze portions in freezer-safe containers for up to 2 months.
• Make Ahead: Prepare the pasta and sauce components ahead, then combine before cooking.
• Reheating: Warm gently with a splash of milk or cream to loosen the sauce.
• Freshness Tip: Store breadcrumbs separately if preparing leftovers for later.

Frequently Asked Questions

1. Can I use another pasta shape instead of elbow macaroni?
   Yes. Small shapes like shells, cavatappi, or rotini also hold the cheese sauce well.
2. Why did my cheese sauce become grainy?
   Cheese can become grainy when overheated or cooked too quickly at high temperatures.
3. Can I use pre-shredded cheese for this recipe?
   Yes, but freshly shredded cheese usually melts more evenly.
4. How can I make this mac and cheese less rich?
   Use half-and-half instead of heavy cream and reduce the amount of butter slightly.
5. Can I add cooked meat to this recipe?
   Yes. Cooked bacon, chicken, or ground meat can be mixed in before serving.
6. Why does my mac and cheese become dry after sitting?
   The pasta continues absorbing sauce as it cools, so reheating with a little liquid helps restore creaminess.
7. Can I make this recipe without breadcrumbs?
   Yes. The breadcrumb topping is optional and can be skipped.
8. What cheese melts best for slow cooker mac and cheese?
   Cheddar, Monterey Jack, and mozzarella are good options because they melt smoothly.

Austin Carter

Hi, I’m Austin. Every recipe you’ll find here is carefully tested, photographed, and created to help you cook with confidence…..
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