If you’ve ever dreamed of a macaroni and cheese recipe that melds creamy, cheesy goodness with effortless slow cooking magic, then you’re in for a treat. Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe brings together the comforting flavors of sharp cheddar and a rich custard-like texture, all prepared with ease in your slow cooker. Each bite feels like a warm hug, perfect for gatherings or a cozy night in, making this dish an absolute favorite to have on repeat.
Ingredients You’ll Need
This recipe keeps it simple but each ingredient plays a crucial role in crafting that perfect balance of creamy texture, tangy sharpness, and satisfying depth. From the sharp cheddar’s bold flavor to the silky smoothness of evaporated milk, every component is essential to elevate this classic comfort food.
- 8 ounces elbow macaroni: A classic pasta shape that holds the cheese sauce beautifully for maximum flavor in every bite.
- 1 (12-ounce) can evaporated milk: Adds richness and a velvety creaminess without making the dish too heavy.
- 1½ cups whole milk: Balances the evaporated milk’s intensity and keeps the custard texture just right.
- ¼ cup (½ stick) unsalted butter, melted: Brings lusciousness and helps meld the ingredients seamlessly.
- 1 teaspoon salt: Enhances all the flavors, making every mouthful pop.
- Dash of pepper: Just enough to add a subtle edge to the richness.
- 2 large eggs, beaten: The secret to that perfectly creamy, baked-like texture without turning solid or rubbery.
- 2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups), divided: Sharp, flavorful, and melt-worthy cheese that makes this macaroni and cheese unforgettable.
- Dash of paprika: For a gentle, smoky finish and a lovely hint of color on top.
How to Make Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Step 1: Prepare Your Slow Cooker
Start by spraying your 4-quart slow cooker with cooking spray to ensure nothing sticks and cleanup is a breeze. This simple step preps your slow cooker perfectly for this creamy, cheesy delight.
Step 2: Mix the Ingredients
Combine the cooked elbow macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but half a cup of the grated sharp cheddar cheese in the slow cooker. Stir everything together thoroughly so that the cheese blends nicely with the creamy milk and eggs, creating a luscious base.
Step 3: Add Cheese Topping and Seasoning
Sprinkle the reserved half cup of cheese evenly over the top of the macaroni mixture, then finish it off with a dash of paprika. This topping will melt beautifully during cooking and add a subtle pop of smoky flavor and vibrant color.
Step 4: Slow Cook to Perfection
Cover the slow cooker and set it to cook on low heat for exactly 3 hours and 15 minutes. This gentle cooking process allows the flavors to meld and the custard to set into the most heavenly, creamy macaroni and cheese you’ve dreamed of.
Step 5: Stir and Serve
Once the cooking time is up, turn off the slow cooker and give the macaroni and cheese a good stir to evenly distribute the cheesy goodness. Then, it’s ready to serve hot and bring smiles all around the table.
How to Serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Garnishes
To take this dish up a notch, consider a sprinkle of freshly chopped parsley or chives for a refreshing contrast to the rich cheese. A light dusting of cracked black pepper or even a few crispy breadcrumbs can add delightful texture and a pop of color.
Side Dishes
This macaroni and cheese pairs wonderfully with crispy green vegetables like roasted Brussels sprouts or a simple side salad with a tangy vinaigrette. For heartier meals, add some grilled chicken or smoky barbecue ribs to complement the creaminess perfectly.
Creative Ways to Present
Want to surprise your guests? Serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe in individual ramekins topped with a broiled cheese crust. Or scoop it into bell pepper halves for a colorful and fun presentation that instantly elevates this comfort classic.
Make Ahead and Storage
Storing Leftovers
This slow cooker macaroni and cheese holds up beautifully when stored in an airtight container in the refrigerator for up to three days. Just be sure to cool it completely before covering to keep it fresh and flavorful.
Freezing
If you want to save some for later, this dish freezes well. Transfer cooled portions into freezer-safe containers and freeze for up to two months. When freezing, consider undercooking slightly so the texture remains creamy after reheating.
Reheating
For the best results, reheat your leftovers gently in the oven or microwave, stirring occasionally to redistribute the cheese sauce. Adding a splash of milk before reheating can help restore the creamy consistency without losing any of that incredible flavor.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp Cheddar is key to Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe’s signature flavor, mixing in cheeses like Gruyère or Monterey Jack can add interesting nuances. Just be sure to use a good melting cheese for the best texture.
What if I don’t have evaporated milk?
If you don’t have evaporated milk, you can substitute it with regular whole milk, but using slightly less to maintain the right creaminess. Some cooks mix in a bit of cream cheese or heavy cream to replicate the richness.
Can I make this recipe vegetarian?
Yes! This dish is already vegetarian-friendly as it contains no meat. Just check your slow cooker spray and make sure your cheese is free of animal rennet if you want a fully vegetarian meal.
Is it possible to make this recipe gluten-free?
You can make a gluten-free version by swapping traditional elbow macaroni for gluten-free pasta. Just keep an eye on cooking times, as some gluten-free pastas cook differently and can affect texture.
How do I prevent the mac and cheese from getting watery?
Using the right balance of evaporated milk, whole milk, and eggs is crucial. Also, make sure to drain the cooked macaroni well before mixing; excess water can thin the sauce. The slow cooker’s low heat helps achieve the perfect creamy consistency without watery results.
Final Thoughts
Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe truly takes comfort food to a whole new level. It’s creamy, cheesy, and so easy to make, it quickly becomes a go-to for family dinners or potlucks. I encourage you to give it a try—you’ll find it hard to believe something so simple can taste this spectacular. Your slow cooker will thank you, and so will everyone at your table!
Print
Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Description
Trisha Yearwood’s Slow Cooker Macaroni and Cheese is a creamy, rich, and comforting dish made easy by cooking it low and slow in a slow cooker. This recipe features elbow macaroni combined with evaporated milk, whole milk, eggs, and sharp Cheddar cheese, resulting in a smooth, cheesy casserole perfect for family dinners or potlucks.
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
Instructions
- Prepare the slow cooker: Spray 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 sharp Cheddar cheese. Stir thoroughly to combine all ingredients evenly.
- Add cheese topping: Sprinkle the reserved ½ cup of grated Cheddar cheese evenly over the top of the macaroni mixture. Then add a dash of paprika on top for added color and a subtle smoky flavor.
- Cook low and slow: Cover the slow cooker and cook on low heat for 3 hours and 15 minutes, allowing the mixture to thicken and the cheese to melt perfectly into a creamy sauce.
- Finish and serve: Once cooking is complete, turn off the slow cooker, stir the macaroni and cheese to combine the top layer of cheese with the rest of the dish, and serve hot for a comforting meal.
Notes
- For best results, cook the elbow macaroni just until al dente before adding to the slow cooker; it will continue cooking during the slow cooker process.
- You can substitute sharp Cheddar with other cheeses like Colby Jack or Monterey Jack for a different flavor profile.
- Adjust salt and pepper according to taste, especially if using salted butter.
- Be sure not to overcook in the slow cooker to avoid a dry or overly thick mac and cheese.
- This recipe serves 12, making it ideal for gatherings or meal prepping.
