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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
