If you’re looking for a cozy, irresistibly creamy dish to warm your soul, Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe is exactly the comfort food you need. This recipe combines the ease of slow cooking with the rich, cheesy goodness that makes macaroni and cheese a timeless classic. With just a handful of simple ingredients, you’ll end up with a velvety, flavorful dish that’s perfect for family dinners, potlucks, or any gathering where you want to impress without stress.
Ingredients You’ll Need
The magic of Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe lies in its simplicity. Each ingredient plays a crucial role in creating a luscious texture and deep cheese flavor, while the slow cooker does all the work to meld everything together beautifully.
- 8 ounces elbow macaroni: The perfect pasta shape to hold creamy sauce in every bite.
- 1 (12-ounce) can evaporated milk: Adds richness without overpowering the flavor.
- 1½ cups whole milk: Helps create a smooth, luscious sauce.
- ¼ cup (½ stick) unsalted butter, melted: Enhances the creaminess and adds a silky mouthfeel.
- 1 teaspoon salt: Essential for balancing all the flavors.
- Dash of pepper: Adds a subtle kick and depth.
- 2 large eggs, beaten: Helps thicken the sauce while keeping it velvety.
- 2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups), divided: Sharpness is key for that signature cheesy tang and gooey texture.
- Dash of paprika: Adds color and a hint of smoky warmth to the top.
How to Make Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Step 1: Prepare the Slow Cooker
Start by spraying your 4-quart slow cooker with cooking spray to prevent sticking. This simple step ensures that your cheesy masterpiece will come out cleanly without any fuss.
Step 2: Mix the Ingredients
In the slow cooker, combine the cooked elbow macaroni with evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but half a cup of the grated sharp Cheddar cheese. Stir everything thoroughly so each noodle is lovingly coated in the creamy mixture that will become the soul of this dish.
Step 3: Add the Cheese Topping
Sprinkle the reserved half cup of grated sharp Cheddar cheese evenly over the top of the mixture. Then, dust with a dash of paprika. This not only makes the dish look incredibly inviting but also adds a beautiful pop of color and a hint of smoky seasoning to every serving.
Step 4: Slow Cook to Perfection
Cover the slow cooker and set it on low heat. Let it gently cook for about 3 hours and 15 minutes. This slow cooking process is crucial because it allows the flavors to meld and the cheese sauce to thicken into that luscious, creamy texture you crave.
Step 5: Final Stir and Serve
Once the cooking time is up, turn off the slow cooker and give the macaroni and cheese a good stir to blend the melted cheese topping back into the mix. Serve it immediately while it’s hot and creamy, ready to be devoured by everyone lucky enough to have a plate.
How to Serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Garnishes
A little extra flair can make your slow cooker mac and cheese feel even more special. Consider sprinkling some freshly chopped parsley or chives on top for a fresh, herbaceous contrast. A few crispy bacon bits or a drizzle of hot sauce can also add a fun twist.
Side Dishes
This rich, cheesy dish pairs wonderfully with crisp, lighter sides to balance the meal. Think of simple green salads, roasted vegetables, or even a tangy coleslaw. Adding a protein like grilled chicken or smoked sausage turns it into a hearty, complete dinner.
Creative Ways to Present
For a charming presentation, serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe in individual ramekins straight from the slow cooker. Top with extra cheese and broil briefly for a bubbly, golden crust. Whether for casual family dinners or festive gatherings, the visual appeal will impress every guest.
Make Ahead and Storage
Storing Leftovers
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days. It’s a perfect next-day comfort meal that reheats beautifully.
Freezing
If you want to save some for later, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating to retain the best texture and flavor.
Reheating
Reheat your leftovers gently in the microwave or on the stovetop over low heat. Adding a splash of milk helps restore creaminess, and stirring occasionally prevents the cheese from becoming tough or grainy.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp Cheddar is the star here for its flavor and meltability, feel free to experiment with Colby, Monterey Jack, or even a bit of Gruyère for different flavor notes.
Is it necessary to pre-cook the macaroni?
Yes, you should cook the elbow macaroni beforehand. This recipe relies on the slow cooker to melt the cheese and blend flavors, not to cook pasta from scratch. Pre-cooked pasta ensures a perfect al dente texture.
Can I double the recipe for a larger crowd?
Definitely! Keep in mind your slow cooker size; you may need to use a larger one or cook in two batches to avoid overfilling, which can affect cooking time and consistency.
What if I don’t have evaporated milk?
You can substitute with extra whole milk or half-and-half, but evaporated milk adds a slightly caramelized richness that’s hard to replicate exactly.
How can I make this recipe ahead for a party?
Prepare the macaroni and cheese mixture up to the point before cooking and refrigerate overnight. When ready, transfer to the slow cooker and cook as directed, adding an extra 15-30 minutes if needed due to the chill.
Final Thoughts
Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe is your key to a hassle-free, indulgent comfort food experience. The blend of creamy cheese, perfectly cooked pasta, and the ease of slow cooking makes this recipe a winner every time. Whether it’s a weeknight treat or part of a festive feast, I promise this mac and cheese will quickly become a beloved favorite in your recipe collection. Give it a try and enjoy those happy, cheesy smiles!
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
Description
Trisha Yearwood’s Slow Cooker Macaroni and Cheese is a creamy, comforting dish perfect for gatherings or family dinners. Made with sharp Cheddar cheese, evaporated milk, and slow-cooked to perfection, this recipe delivers rich flavors and a velvety texture with minimal effort.
Ingredients
Pasta
- 8 ounces elbow macaroni, cooked
Dairy & 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 Slow Cooker: Spray a 4-quart slow cooker with cooking spray to prevent sticking and facilitate easy cleanup.
- Mix Ingredients: In the slow cooker, combine 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 ensure all ingredients are well incorporated.
- Add Cheese Topping: Sprinkle the reserved ½ cup of grated Cheddar cheese evenly over the top of the macaroni mixture, then lightly dust with a dash of paprika for color and a hint of flavor.
- Cook: Cover the slow cooker and cook on low heat for 3 hours and 15 minutes, allowing the cheese to melt into the sauce and the flavors to meld while the macaroni absorbs the creamy mixture.
- Serve: Once cooked, turn off the slow cooker, stir the macaroni and cheese gently to combine the melted cheese throughout, and serve hot for a comforting, cheesy meal.
Notes
- Make sure the elbow macaroni is cooked al dente beforehand to prevent it from becoming mushy during slow cooking.
- If you prefer a sharper cheese flavor, consider adding a little extra Cheddar or a mix of cheeses.
- You can add a pinch of nutmeg or mustard powder to the seasoning blend for extra depth.
- This dish can be prepared in advance by assembling in the slow cooker insert, refrigerating, then cooking when ready.
- For a crunchy topping, sprinkle breadcrumbs mixed with melted butter on top during the last 30 minutes of cooking.
