Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

Introduction

Trisha Yearwood’s Slow Cooker Mac and Cheese is a creamy, comforting dish perfect for any occasion. This hands-off recipe uses a slow cooker to create a rich, cheesy pasta bake that’s irresistibly smooth and tender.

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 grated cheese, reserving about ½ cup of cheese for the topping.
3. Step 3: Cook the elbow macaroni in salted water for about half the recommended time on the box. 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 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!

Tips & Variations

• For a sharper flavor, use a mix of sharp and extra sharp Cheddar cheese.
• Try adding a teaspoon of mustard powder or a pinch of cayenne pepper to the cheese mixture to give it a little extra kick.
• Use fresh grated cheese instead of pre-shredded for smoother melting and better texture.
• If you prefer a crispier topping, transfer the slow cooker mac and cheese to a baking dish, sprinkle extra cheese on top, and broil for 2-3 minutes before serving.

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 drying out the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, cavatappi, or penne. Just be sure to partially cook the pasta before adding it to the slow cooker.

Can I make this recipe in the oven instead of a slow cooker?

Absolutely. After combining all ingredients, pour the mixture into a greased baking dish, top with reserved cheese and paprika, then bake at 350°F (175°C) for 30-40 minutes until bubbly and golden on top.

Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

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★★★★★

4.4 from 51 reviews

Trisha Yearwood’s Slow Cooker Mac and Cheese is a creamy, cheesy comfort food classic made effortlessly in a slow cooker. Featuring sharp Cheddar cheese and a perfect blend of evaporated and whole milk, this recipe delivers tender elbow macaroni enveloped in a rich, velvety cheese sauce with a hint of paprika on top for added warmth and color.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Macaroni

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

Cheese Sauce

• 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 (reserve ½ cup for topping)
• Dash of paprika (for topping)

Instructions

1. Prepare the Eggs: In a small bowl, beat the eggs until smooth and well combined to ensure they integrate uniformly into the sauce.
2. Make the Cheese Mixture: In a large mixing bowl, combine the evaporated milk, whole milk, beaten eggs, melted butter, salt, pepper, and most of the grated sharp Cheddar cheese, saving about half a cup for topping. Stir gently to blend all ingredients thoroughly.
3. Partially Cook the Macaroni: Boil the elbow macaroni in salted water for half the recommended cooking time on the package—this ensures the pasta finishes cooking gently in the slow cooker without becoming mushy. Drain well to remove excess water.
4. Combine in Slow Cooker: Place the partially cooked macaroni in the slow cooker. Pour the cheese mixture over the macaroni, then gently fold the mixture together to ensure the pasta is evenly coated without breaking it up.
5. Add Toppings: Sprinkle the reserved ½ cup of grated Cheddar cheese evenly over the top, then dust with a dash of paprika to add color and a subtle smoky flavor.
6. Slow Cook: Cover the slow cooker with the lid and cook on low heat for about 50 minutes. Cook until the cheese is fully melted, the sauce is creamy, and the macaroni is tender and cooked through.
7. Serve and Enjoy: Once done, serve the mac and cheese hot as a comforting main or a side dish perfect for any meal.

Notes

• Partially cooking the macaroni is crucial to prevent overcooking in the slow cooker.
• Using both evaporated milk and whole milk provides a rich and creamy texture.
• The beaten eggs help thicken the cheese sauce as it cooks slowly.
• For extra flavor, feel free to add cooked bacon bits or a sprinkle of garlic powder.
• To make it gluten-free, substitute the macaroni with gluten-free pasta.

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