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Sunday, August 12, 2012

Tricia Yearwood's Crock Pot Mac and Cheese

I LOVE THIS MAC AND CHEESE! I am always so nervous about using my crock pot to cook pasta that I don't due it frequently, but I will do this at a drop of a hat. This recipe goes together easily and requires no supervision, so I can focus on other dishes in my sofa tailgating. It is always partnered with Tricia's Barbecued Chicken, which I will be featuring on The Pub and Grub. They are just good eatin'!


8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)


1) In a large 4-quart crock pot very liberally sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.
2) Sprinkle the reserved cheese over the top of the mixture.
3) Cover and cook on low heat for 3 hours and 15 minutes.

Note: If you don't have a crock pot, grease a 9-by-13-by-2-inch pan with cooking spray, add the mixture and bake at 350 degrees F for 50 minutes.


  1. What are your thoughts on using uncooked pasta?? I'm afraid using cookednoodles would turn to mush???

    1. Lisa, I have used both in crockpot cooking. The big thing with this recipe is to not let it overcook. I used uncooked elbow macaroni in my minestrone soup and it worked fine, but I can't make promises if you do it in here.

    2. I made a veggie lasagna in a crock pot once and used the noodles uncooked and they turned out perfect to me. I like my noodles more firm and that is what these were.

  2. I have made a variation of this recipe and used cooked noodles and they turned out great & not mushy. I usually cook my noodles to al dente and that seems to be a good fit for this recipe. They do get a little softer, so if you over cook them before you use them, then they will probably be mushy anyway.

  3. So, I fee like the noodle to cheese ratio isn't right. 5 cups of cheese to 1 cup of noodles...... Seems a little ridiculous.

    1. Nope, that is the correct amount. Remember that the cheese is divided and you are supporting many liquids. It is a really cheesy mac and cheese. A word of not overcook. The noodles will turn out mushy. You just want enough time for the "custard" to set.

  4. What happens if you don't use eggs?