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
Scale
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.
