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
Scale
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.
