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.

Ingredients

Scale

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)

Instructions

Beat the eggs: In a small bowl, beat the eggs until smooth to ensure they incorporate evenly into the cheese mixture.
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.
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.
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.
Add topping: Sprinkle the reserved cheese evenly over the top of the macaroni mixture, followed by a dash of paprika for color and flavor.
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.
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