If you’ve ever longed for the ultimate comfort food that feels like a warm hug on a chilly day, then you are going to adore Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe. This southern classic brings together creamy cheeses, tender macaroni, and rich evaporated milk, all slow-cooked to velvety perfection. It’s a dish that effortlessly fills your kitchen with the aroma of nostalgia, making it not just a meal but an experience. Whether you’re feeding a crowd or craving a cozy solo treat, this recipe is a guaranteed crowd-pleaser that’s as simple as it is scrumptious.
Ingredients You’ll Need
One of the beautiful things about Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe is how straightforward the ingredients are, yet each plays an indispensable role in creating that luscious, creamy texture and deeply satisfying flavor. Here’s what you’ll gather to make this magic happen:
- 8 ounces elbow macaroni: The classic pasta choice for maximum cheesy hold and the perfect bite size.
- 1 (12-ounce) can evaporated milk: Adds richness and a slightly caramelized undertone to the cheese sauce.
- 1½ cups whole milk: Keeps the dish creamy and smooth, ensuring the sauce doesn’t get too thick or heavy.
- ¼ cup (½ stick) unsalted butter, melted: Adds depth and silkiness to the mixture, balancing the sharpness of the cheese.
- 1 teaspoon salt: Enhances all the flavors, making every bite pop.
- Dash of pepper: Just enough to add background warmth without overpowering the cheese.
- 2 large eggs, beaten: Serve as a natural thickener, helping the mac and cheese set just right.
- 2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups), divided: The star ingredient, offering bold, melty, cheesy goodness throughout the dish.
- Dash of paprika: Adds a subtle smoky color and a hint of spice to finish off the look and flavor.
How to Make Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Step 1: Preparing the Slow Cooker
Begin by spraying your 4-quart slow cooker with cooking spray. This is a simple step but essential to prevent sticking and to ensure an easy cleanup. A well-prepped slow cooker allows your macaroni and cheese to cook evenly and release effortlessly when it’s ready.
Step 2: Combining the Ingredients
In the slow cooker, combine the cooked elbow macaroni along with evaporated milk, whole milk, melted butter, salt, and pepper. Next, add the beaten eggs to bring everything together, and then stir in all but half a cup of the sharp Cheddar cheese. This mixture is the heart of the recipe—creamy, cheesy, and packed with flavor. Stir it gently to distribute everything evenly without breaking the pasta.
Step 3: Adding the Finishing Touch
Sprinkle the reserved half cup of grated Cheddar cheese evenly over the top of the mixture, then dust with a dash of paprika. This layered effect creates a beautiful golden crust as the cheese melts and melds with the paprika’s hint of warmth. It’s not just about looks; this step adds a deliciously inviting aroma and texture to every spoonful.
Step 4: Slow Cooking to Perfection
Cover your slow cooker and set it to cook on low heat for 3 hours and 15 minutes. During this time, the cheese melts deeply into the pasta, the eggs set the sauce without curdling, and the dish thickens to a perfect creamy consistency. Slow cooking allows the flavors to marry gently, ensuring a rich result that’s more than just mac and cheese—it’s comfort in a crockpot.
Step 5: Final Stir and Serve
Once the cooking time is up, turn off the slow cooker and give the mac and cheese a good stir to combine the melted cheese from the top with the creamy base below. Now it’s ready to serve—warm, bubbly, and utterly irresistible! This last stir brings everything together, creating a luscious, uniform texture that’s impossible to resist.
How to Serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Garnishes
Enhance this classic with a sprinkle of fresh herbs like chopped parsley or chives, which add a pop of color and a fresh brightness to balance the richness. For an indulgent twist, crumble crispy bacon or toasted breadcrumbs on top before serving. These garnishes bring contrasting textures that elevate every creamy mouthful.
Side Dishes
Serve this mac and cheese alongside simple green veggies like steamed broccoli or roasted Brussels sprouts to round out the meal with some lightness and crunch. It’s also fantastic paired with a crisp salad with vinaigrette, providing a refreshing counterpoint to the creamy, cheesy goodness.
Creative Ways to Present
Turn this classic into a showstopper by serving it in individual ramekins topped with extra grated cheese and briefly broiled for a golden crust. Or spoon it into hollowed-out bell peppers or mini pumpkins for a festive presentation that’s as fun to look at as it is to eat. Presentation is all about bringing personality and joyful flair to an already beloved dish.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The cheese sauce will thicken as it chills, but don’t worry: reheating breathes life back into the dish, keeping it creamy and delicious.
Freezing
Though freezer space can be tight, Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe can be frozen for up to one month. For best results, freeze in individual portions inside freezer-safe containers. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Reheating
When reheating, add a splash of milk to loosen the sauce as it warms. Heat slowly over medium-low on the stovetop or use short bursts in the microwave, stirring frequently. This method keeps the cheese sauce silky smooth and prevents it from drying out or separating.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp Cheddar is classic for this recipe, you can experiment with Colby, Monterey Jack, or a blend of cheeses for a unique flavor profile. Just be mindful of the cheese’s melting properties to maintain that creamy texture.
Is it necessary to cook the pasta before adding it to the slow cooker?
Yes, pre-cooking the elbow macaroni helps ensure the pasta reaches the perfect tender texture without becoming mushy during the long slow cooker time.
Can I prepare this recipe in advance?
You can assemble the mac and cheese mixture ahead of time, cover it, and refrigerate it overnight. Just add a little extra cooking time in the slow cooker if it’s chilled to ensure it heats through properly.
What should I do if the mac and cheese turns out too thick?
Add a small amount of milk and stir gently to reach your desired creaminess. Slow cooker heat can vary, so a bit of adjustment after cooking is perfectly fine.
Can I double the recipe for a larger crowd?
Yes, doubling works well if you have a large enough slow cooker. Just be sure not to overfill it; leave some space for the ingredients to heat evenly and cook properly.
Final Thoughts
Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe brings together tradition, convenience, and an unbeatable creamy-cheesy flavor that feels like homemade love in every bite. Whether you’re new to slow cooker cooking or a seasoned pro, this recipe is a delightful addition to your comfort food repertoire. I encourage you to give it a try, savor the journey of slow cooking, and embrace the joy it brings to your table and your heart.
Print
Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 25 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Southern
Description
Trisha Yearwood’s Slow Cooker Macaroni and Cheese is a creamy, comforting dish made effortlessly in a slow cooker. With tender elbow macaroni bathed in a rich blend of evaporated milk, whole milk, eggs, and sharp cheddar cheese, this recipe delivers classic southern-style mac and cheese with minimal hands-on time.
Ingredients
Pasta
- 8 ounces elbow macaroni, cooked
Dairy and Eggs
- 1 (12-ounce) can evaporated milk
- 1½ cups whole milk
- ¼ cup (½ stick) unsalted butter, melted
- 2 large eggs, beaten
- 2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups), divided
Seasonings
- 1 teaspoon salt
- Dash of pepper
- Dash of paprika
Miscellaneous
- Cooking spray (for greasing slow cooker)
Instructions
- Prepare Slow Cooker: Spray the inside of a 4-quart slow cooker with cooking spray to prevent sticking and ensure easy cleanup.
- Combine Ingredients: In the slow cooker, mix together the cooked elbow macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but ½ cup of the grated cheddar cheese. Stir everything well until fully combined.
- Add Cheese Topping: Sprinkle the reserved ½ cup of grated cheddar cheese evenly on top of the macaroni mixture, then sprinkle a dash of paprika to add color and a hint of flavor.
- Cook: Cover the slow cooker with its lid and cook on low heat for 3 hours and 15 minutes. This slow cooking process allows the flavors to meld and the cheese to melt into a creamy sauce.
- Finish and Serve: After cooking, turn off the slow cooker, give the macaroni and cheese a good stir to mix the melted top cheese in, and serve the dish hot for a comforting meal.
Notes
- For best results, use sharp cheddar cheese for a rich, tangy flavor.
- If you prefer a thicker mac and cheese, reduce the amount of milk slightly or cook a little longer.
- Ensure macaroni is cooked al dente before adding to the slow cooker to avoid mushy pasta.
- You can add a pinch of mustard powder or hot sauce to enhance flavor, if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
