Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe
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.
- 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
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
- Prepare the Eggs: In a small bowl, beat the eggs until smooth and well combined to ensure they integrate uniformly into the sauce.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
