Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

Introduction

Trisha Yearwood’s Slow Cooker Mac and Cheese is a creamy, comforting classic made easy with the help of a slow cooker. Perfectly melty and cheesy, this dish is ideal for busy days when you want a delicious homemade meal without standing over the stove.

Ingredients

• 8 ounces elbow macaroni, partially cooked (half the time recommended on the box)
• 1 (12-ounce) can evaporated milk
• 1 ½ cups whole milk
• ¼ cup butter, melted
• 1 teaspoon salt
• Dash of pepper
• 2 large eggs, beaten
• 2 (10-ounce) bricks sharp Cheddar cheese, about 5 cups, grated
• Dash of paprika

Instructions

1. Step 1: In a small bowl, beat the eggs until smooth.
2. Step 2: In a large mixing bowl, combine the evaporated milk, whole milk, beaten eggs, melted butter, salt, pepper, and grated cheese, leaving about ½ cup of cheese aside for the topping.
3. Step 3: Cook the elbow macaroni in salted water for about half the recommended time. Drain well.
4. Step 4: Add the macaroni to the slow cooker and pour the cheese mixture over the top. Gently fold to combine.
5. Step 5: Sprinkle the reserved cheese and a dash of paprika over the top.
6. Step 6: Cover with the slow cooker lid and cook on low for about 50 minutes or until the cheese is fully melted and the macaroni is creamy and tender.
7. Step 7: Serve hot and enjoy!

Tips & Variations

• Use sharp or extra-sharp Cheddar for a more intense cheese flavor.
• Partially cooking the macaroni prevents it from becoming mushy during the slow cooking process.
• Try adding cooked bacon or diced tomatoes for an extra layer of flavor.
• For a creamier texture, stir in a little cream cheese before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use other short pasta shapes like shells, rotini, or penne. Just make sure to partially cook them as directed to avoid mushiness.

Is it necessary to use evaporated milk?

Evaporated milk adds richness and creaminess, but if you don’t have it, you can substitute with an equal amount of whole milk or half-and-half. The texture may be slightly less creamy.

Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

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★★★★★

4.7 from 147 reviews

• Author: Olivia
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

Trisha Yearwood’s Slow Cooker Mac and Cheese is a creamy, comforting dish made with sharp Cheddar cheese, evaporated milk, and tender elbow macaroni, all slow-cooked to perfection for a rich and flavorful meal.

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Ingredients

Scale 1x2x3x

Macaroni

• 8 ounces elbow macaroni, partially cooked (half the time recommended on the box)

Dairy and Eggs

• 1 (12-ounce) can evaporated milk
• 1 ½ cups whole milk
• 2 large eggs, beaten
• 2 (10-ounce) bricks sharp Cheddar cheese, about 5 cups, grated
• ¼ cup butter, melted

Seasonings

• 1 teaspoon salt
• Dash of pepper
• Dash of paprika

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Instructions

1. Beat the eggs: In a small bowl, beat the eggs until smooth to ensure they mix well with the other ingredients.
2. Combine dairy and seasonings: In a large mixing bowl, combine the evaporated milk, whole milk, beaten eggs, melted butter, salt, pepper, and grated cheese, reserving about ½ cup of cheese for topping later.
3. Prepare macaroni: Cook the elbow macaroni in salted water for about half the recommended time on the package to keep it firm for slow cooking. Drain well.
4. Mix macaroni and cheese sauce: Add the partially cooked macaroni to the slow cooker and pour the cheese mixture over it. Gently fold to combine all ingredients evenly without breaking the pasta.
5. Add topping: Sprinkle the reserved ½ cup of grated cheese evenly over the top, then add a dash of paprika for color and a slight smoky flavor.
6. Cook in slow cooker: Cover with the slow cooker lid and cook on low for about 50 minutes or until the cheese is fully melted and the macaroni is creamy and tender.
7. Serve: Once cooked, serve the mac and cheese hot and enjoy the rich, comforting flavors.

Notes

• Partially cooking the macaroni before adding it to the slow cooker prevents it from becoming mushy.
• You can substitute sharp Cheddar with other cheeses like smoked Gouda or Monterey Jack for different flavor profiles.
• Adding a dash of paprika on top not only adds color but also a subtle smoky note.
• If you prefer a thicker mac and cheese, add a tablespoon of flour to the cheese mixture when combining.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid drying out.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker mac and cheese, comfort food, cheddar cheese recipe, Trisha Yearwood recipes, creamy mac and cheese, easy slow cooker dinner