Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

Introduction

Trisha Yearwood’s Slow Cooker Mac and Cheese is the ultimate comfort food made easy. This creamy, cheesy dish cooks gently in the slow cooker, freeing you up to enjoy your day while it simmers to perfection. It’s perfect for weeknights or any time you crave a rich, satisfying meal.

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 evaporated milk, whole milk, beaten eggs, melted butter, salt, pepper, and grated cheese, reserving about ½ cup of cheese for topping.
3. Step 3: Cook the elbow macaroni in salted water for about half the recommended cooking time. Drain well.
4. Step 4: Add the partially cooked macaroni to the slow cooker and pour the cheese mixture over it. Gently fold to combine.
5. Step 5: Sprinkle the reserved cheese and a dash of paprika evenly 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 your creamy homemade mac and cheese!

Tips & Variations

• For extra flavor, add a teaspoon of Dijon mustard or a pinch of garlic powder to the cheese mixture.
• Substitute sharp Cheddar with a blend of cheeses like Monterey Jack or Gruyère for a different twist.
• Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
• To add some protein, stir in cooked bacon bits or diced ham before cooking.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Yes, you can substitute evaporated milk with additional whole milk, but the dish might be slightly less creamy and rich in texture.

Can I cook this on high in the slow cooker?

While it is possible, cooking on high may cause the cheese to separate or the dish to cook unevenly. Low heat is recommended for the best creamy results.

Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

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★★★★★

4.6 from 451 reviews

• Author: Gabriel
• 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 that combines partially cooked elbow macaroni with a rich mixture of evaporated milk, whole milk, eggs, butter, and sharp Cheddar cheese. Slow-cooked to perfection, this recipe results in a cheesy, tender pasta bake with a lightly browned topping, perfect for easy weeknight dinners or gatherings.

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Ingredients

Scale 1x2x3x

Pasta

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

Dairy & Eggs

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

Seasonings

• 1 teaspoon salt
• Dash of pepper
• Dash of paprika (for topping)

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Instructions

1. Beat the eggs: In a small bowl, beat the eggs until smooth to ensure they incorporate evenly into the cheese mixture.
2. Mix the cheese sauce: In a large mixing bowl, combine evaporated milk, whole milk, beaten eggs, melted butter, salt, pepper, and grated cheese, reserving about ½ cup of cheese for topping. Stir gently to blend all ingredients together.
3. Partially cook macaroni: Boil the elbow macaroni in salted water but only cook it for about half the time recommended on the package to prevent overcooking during slow cooking. Drain well.
4. Combine macaroni and cheese mixture: Add the drained macaroni to the slow cooker and pour the cheese mixture on top. Gently fold together to mix, ensuring the macaroni is coated evenly without breaking the noodles.
5. Add topping: Sprinkle the reserved cheese evenly over the top of the macaroni mixture, followed by a dash of paprika for color and flavor.
6. Slow cook: Cover the slow cooker with its lid and cook on low heat for about 50 minutes, until the cheese is fully melted and the macaroni is creamy and tender throughout.
7. Serve hot: Once done, serve immediately for the best creamy and cheesy texture. Enjoy your comforting slow cooker mac and cheese!

Notes

• Partially cooking the macaroni prevents it from becoming mushy during the slow cooking process.
• Reserve some cheese for the topping to create a nicely browned crust.
• Use sharp Cheddar cheese for the best flavor and melting quality.
• You can adjust the seasoning to taste; adding a bit more pepper or a pinch of garlic powder can enhance the flavor.
• Make sure to cook on low to avoid curdling the eggs or overcooking the macaroni.

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

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