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.
Ingredients
Scale
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
Instructions
- Beat the eggs: In a small bowl, beat the eggs until smooth to ensure they mix well with the other ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
