Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

Introduction

Trisha Yearwood’s Slow Cooker Mac and Cheese is the ultimate comfort food that’s creamy, cheesy, and effortlessly made in your slow cooker. Perfect for busy days, this recipe yields a rich and tender dish that pleases both kids and adults alike.

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 most of the 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 on the package. Drain well.
4. Step 4: Add the partially cooked macaroni to the slow cooker and pour the cheese mixture over the top. Gently fold to combine everything evenly.
5. Step 5: Sprinkle the reserved cheese and a dash of paprika over the top of the mac and cheese.
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 slow-cooked comfort classic!

Tips & Variations

• For extra richness, stir in a splash of cream or a dollop of sour cream before serving.
• Swap sharp Cheddar for a milder cheese like Colby or Monterey Jack if preferred.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
• Mix in cooked bacon bits or caramelized onions for added flavor and texture.
• Use gluten-free pasta to accommodate dietary restrictions without sacrificing taste.

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. Avoid overheating to prevent the cheese from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use other short pasta shapes like shells, rotini, or penne. Just make sure to cook them halfway before adding to the slow cooker to ensure they finish cooking properly.

Is it possible to make this recipe without eggs?

Eggs help thicken the cheese sauce and give it structure, but you can omit them if necessary. To compensate, consider adding a tablespoon of cornstarch mixed with milk to help thicken the sauce during cooking.

Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

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★★★★★

4.4 from 71 reviews

• Author: Ella
• 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, cheesy comfort dish made with partially cooked elbow macaroni, sharp Cheddar cheese, and a rich blend of evaporated and whole milk. Perfectly cooked in a slow cooker, this mac and cheese melts into a luscious, creamy texture that’s easy to prepare and perfect for any weeknight or family gathering.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 8 ounces elbow macaroni, partially cooked (half the time recommended on the box)
• 1 teaspoon salt
• Dash of pepper
• Dash of paprika (for topping)

Dairy Ingredients

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

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Instructions

1. Beat the eggs: In a small bowl, beat the two large eggs until they become smooth and uniform in texture to help incorporate them evenly into the cheese mixture.
2. Combine cheese mixture: In a large mixing bowl, blend the evaporated milk, whole milk, beaten eggs, melted butter, salt, pepper, and grated sharp Cheddar cheese, reserving about half a cup of cheese for the topping. Mix gently until well combined.
3. Partial cook macaroni: Cook the elbow macaroni in salted boiling water for roughly half the time recommended on the package, ensuring it remains slightly firm as it will finish cooking in the slow cooker. Drain the pasta thoroughly.
4. Mix pasta and cheese mixture: Place the drained macaroni into the slow cooker. Pour the cheese and milk mixture over it and gently fold everything together to distribute the cheese sauce without breaking the pasta.
5. Add toppings: Sprinkle the reserved ½ cup of grated cheese evenly over the top along with a dash of paprika to add color and a hint of smoky flavor.
6. Slow cook: Cover the slow cooker with its lid and cook on low heat for about 50 minutes. Cook until the cheese is fully melted and the macaroni is tender and creamy, stirring gently once or twice if possible.
7. Serve: Once cooked, serve the mac and cheese hot for a comforting, cheesy meal that’s perfect as a side or main dish.

Notes

• Partially cooking the macaroni before slow cooking ensures it doesn’t overcook and become mushy.
• Using evaporated milk adds creaminess without making the dish too heavy.
• You can customize the cheese by adding other sharp cheeses or a mix for more depth of flavor.
• Adjust salt and pepper to taste, especially if using salted butter.
• This dish reheats well and can be stored covered in the refrigerator for up to 3 days.

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

Keywords: mac and cheese, slow cooker recipe, comfort food, Trisha Yearwood, cheesy pasta, easy dinner