If you are ready to experience comfort food at its finest, Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe is the perfect dish to cozy up with. This creamy, cheesy masterpiece turns simple ingredients into a luscious, slow-cooked delight that fills your kitchen with irresistible aromas and your table with smiles. It’s a crowd-pleaser that transforms classic macaroni and cheese into a set-it-and-forget-it meal, making life easier without sacrificing any of that rich, comforting flavor we all crave.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this recipe to create layers of flavor and texture that make this macaroni and cheese truly irresistible. Each element is chosen to contribute something special, whether it’s creaminess, sharpness, or a touch of golden color.
- 8 ounces elbow macaroni: The perfect pasta shape to capture every cheesy bite.
- 1 (12-ounce) can evaporated milk: Adds creamy richness and depth without watering down the flavor.
- 1½ cups whole milk: Balances creaminess and helps keep the sauce smooth.
- ¼ cup (½ stick) unsalted butter, melted: Brings velvety texture and enhances the richness of the dish.
- 1 teaspoon salt: Essential seasoning that elevates all the flavors.
- Dash of pepper: Adds just the right hint of spice to keep things interesting.
- 2 large eggs, beaten: Binds the macaroni and cheese together for a luscious, custard-like finish.
- 2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups), divided: Sharp cheddar provides that classic tangy cheese flavor and melty texture.
- Dash of paprika: Sprinkled on top for a subtle smoky warmth and inviting color.
How to Make Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Step 1: Prepare the Slow Cooker
Begin by spraying a 4-quart slow cooker with cooking spray. This little step ensures your macaroni and cheese won’t stick to the sides, making cleanup easier and keeping every cheesy bite intact.
Step 2: Mix the Ingredients
In the slow cooker, combine your cooked elbow macaroni with evaporated milk, whole milk, melted butter, salt, pepper, and beaten eggs. Add all but half a cup of your grated sharp cheddar cheese and give it a good stir until everything is evenly mixed and ready to melt into cheesy perfection.
Step 3: Add the Cheese Topping
Sprinkle the reserved half cup of cheddar cheese evenly on top of the mixture in the slow cooker. Finish it off with a dash of paprika, which adds a pop of color and a subtle hint of flavor that makes the dish look as wonderful as it tastes.
Step 4: Cook Low and Slow
Cover the slow cooker and cook everything on low heat for 3 hours and 15 minutes. This slow, gentle cooking method allows the flavors to meld beautifully and the cheese to become irresistibly creamy and tender.
Step 5: Final Touches and Serve
Once cooking is complete, turn off the slow cooker, give the macaroni and cheese a good stir to blend the gooey cheese and pasta, and dive in while it’s nice and hot. This is comfort food at its absolute best.
How to Serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Garnishes
For an added punch of flavor and color, you can sprinkle fresh chopped herbs such as parsley or chives on top. A few crispy bacon bits or a light dusting of extra paprika can also elevate your presentation and make every serving feel extra special.
Side Dishes
This mac and cheese makes a fantastic main or side dish. Pair it with crisp green salads, steamed vegetables, or roasted meats for a well-rounded meal. Grilled chicken or sautéed greens provide a lovely contrast to the creamy richness of the macaroni and cheese.
Creative Ways to Present
Serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe in individual ramekins topped with a sprinkle of toasted breadcrumbs for crunchy texture. You can also layer it with cooked ham or mix in your favorite roasted vegetables for a more personalized twist that keeps every bite exciting.
Make Ahead and Storage
Storing Leftovers
Leftover macaroni and cheese should be stored in an airtight container in the refrigerator. It will keep well for 3 to 4 days without losing its creamy texture.
Freezing
This recipe freezes well in portion-sized containers. Just make sure to thaw it overnight in the refrigerator before reheating to maintain that creamy consistency.
Reheating
Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to bring back the creamy texture. Stir often to evenly warm it up and avoid drying out the cheese sauce.
FAQs
Can I use a different type of cheese in Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe?
Absolutely! While sharp Cheddar is classic and delicious, you can mix in cheeses like mozzarella, Gruyère, or Monterey Jack to create your own signature flavor.
Do I have to cook the macaroni before adding it to the slow cooker?
Yes, cooking the elbow macaroni beforehand ensures it achieves the perfect tender texture. Adding uncooked pasta would result in unforeseen cooking times and possibly uneven texture.
Is it possible to make this recipe dairy-free?
This particular recipe relies heavily on milk and cheese for its signature creamy texture, so dairy-free substitutions would require specially designed vegan cheeses and milks and adjustments in cooking time and flavor.
Can I double the recipe for a larger crowd?
Yes, you can! Just be sure your slow cooker is large enough to accommodate the increased volume, or consider making it in two batches for best results.
What’s the best way to avoid curdling when cooking the eggs in the slow cooker?
Beating the eggs well and stirring them thoroughly into the milk and cheese mixture before slow cooking helps ensure they cook evenly, creating a smooth, custard-like sauce without curdling.
Final Thoughts
Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe is a heartwarming, foolproof way to bring classic comfort food into your busy life with minimal fuss and maximum flavor. Trust me, once you try this creamy, cheesy dish, it will quickly become a favorite in your home just like it is in mine. So gather your ingredients, start your slow cooker, and get ready to indulge in some seriously cozy magic!
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Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
Description
Trisha Yearwood’s Slow Cooker Macaroni and Cheese is a creamy, cheesy comfort food classic made effortlessly in a slow cooker. This recipe combines tender elbow macaroni with rich evaporated and whole milk, melted butter, eggs, and sharp Cheddar cheese, slow-cooked to perfection for a luscious, smooth texture and deep flavor. Ideal for family gatherings or cozy meals, it’s an easy, hands-off dish that delivers homemade goodness with minimal effort.
Ingredients
Macaroni and Cheese
- 8 ounces elbow macaroni, cooked
- 1 (12-ounce) can evaporated milk
- 1½ cups whole milk
- ¼ cup (½ stick) unsalted butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs, beaten
- 2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups), divided
- 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 cooked elbow macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but ½ cup of grated sharp Cheddar cheese. Stir thoroughly to blend all ingredients evenly.
- Add topping: Sprinkle the reserved ½ cup of grated cheese evenly over the top of the macaroni mixture. Then, lightly sprinkle a dash of paprika for color and a mild smoky flavor.
- Cook low and slow: Cover the slow cooker and cook on low heat for 3 hours and 15 minutes. This slow cooking method allows the cheese to melt smoothly and the flavors to meld beautifully.
- Serve: Once cooking is complete, turn off the slow cooker, stir the macaroni and cheese to combine the toppings and creamy sauce, and serve hot for a comforting meal.
Notes
- Use freshly grated sharp Cheddar for the best melt and flavor; pre-shredded cheese often contains anti-caking agents that affect texture.
- Be sure to cook the macaroni just until al dente before assembling to avoid mushy pasta after slow cooking.
- Leftovers can be refrigerated and gently reheated, adding a splash of milk if needed to restore creaminess.
- For a spicier twist, add a pinch of cayenne pepper or mix in diced jalapeños before cooking.
- Using a slow cooker liner can simplify cleaning afterward.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
