Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

Introduction

Trisha Yearwood’s Slow Cooker Mac and Cheese is the ultimate comfort food made effortlessly in your slow cooker. Creamy, cheesy, and perfectly tender, this recipe takes classic mac and cheese to a whole new level with minimal hands-on time.

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 topping.
3. Step 3: Cook the elbow macaroni in salted water for half the time recommended on the package, then drain well.
4. Step 4: Add the partially cooked macaroni to the slow cooker and pour the cheese mixture over it. Gently fold together until combined.
5. Step 5: Sprinkle the reserved cheese and a dash of paprika evenly on 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 tender and creamy.
7. Step 7: Serve hot and enjoy your rich, comforting mac and cheese!

Tips & Variations

• Use sharp or extra-sharp Cheddar for a more intense cheese flavor.
• Try adding a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• For a creamier texture, stir in a little cream cheese or sour cream into the cheese mixture.
• Add cooked bacon or sautéed onions for extra flavor and texture.
• If your slow cooker runs hot, check the mac and cheese around 40 minutes to avoid overcooking.

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, adding a splash of milk to loosen the sauce if it has thickened. This mac and cheese is best enjoyed fresh but still reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

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

Do I need to pre-cook the pasta?

Yes, partially cooking the pasta ensures it finishes cooking perfectly in the slow cooker without becoming mushy or overly soft.

Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

---

★★★★★

4.5 from 72 reviews

• Author: Andria
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

Trisha Yearwood’s Slow Cooker Mac and Cheese is a creamy, comforting dish made with a rich blend of evaporated milk, whole milk, butter, and sharp Cheddar cheese. This recipe uses a slow cooker to gently melt the cheese and tenderly cook the macaroni, delivering a smooth and cheesy pasta perfect for weeknight dinners or holiday sides.

---

Ingredients

Scale 1x2x3x

Macaroni

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

Dairy and 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

1. Beat the Eggs: In a small bowl, beat the eggs until smooth to ensure they incorporate evenly into the mixture.
2. Mix Dairy and Cheese: In a large mixing bowl, combine the evaporated milk, whole milk, beaten eggs, melted butter, salt, pepper, and grated sharp Cheddar cheese, reserving about ½ cup of cheese for the topping.
3. Partially Cook Macaroni: Cook the elbow macaroni in salted water for about half the recommended cooking time as per the package instructions, then drain well to prevent overcooking in the slow cooker.
4. Combine Pasta and Cheese Mixture: Add the partially cooked macaroni to the slow cooker and pour the cheese mixture over it. Gently fold everything together to combine thoroughly without breaking the pasta.
5. Add Topping: Sprinkle the reserved cheese and a dash of paprika evenly over the top of the macaroni and cheese mixture in the slow cooker.
6. Slow Cook: Cover the slow cooker with the lid and cook on low heat for about 50 minutes, or until the cheese is fully melted and the macaroni is creamy and tender.
7. Serve: Once done, serve the mac and cheese hot and enjoy this hearty, cheesy comfort food.

Notes

• Partially cooking the macaroni prevents it from becoming mushy during slow cooking.
• Use sharp Cheddar cheese for a tangy and rich flavor.
• Gently folding the mixture helps maintain pasta integrity and even cheese distribution.
• You can customize the dish by adding extras like cooked bacon or breadcrumbs on top before slow cooking.
• Ensure slow cooker is set to low to melt cheese gently without curdling eggs.

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

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