If you have been searching for the ultimate comfort food that feels like a warm hug on a chilly day, then Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe is about to become your new best friend in the kitchen. This recipe combines the creamy, cheesy goodness of classic mac and cheese with the ease and convenience of slow cooker magic, resulting in a luscious, perfectly cooked dish that’s satisfyingly rich and wonderfully simple. Whether you’re feeding a crowd or just craving something cozy, this dish hits all the right notes without any fuss.
Ingredients You’ll Need
One of the best parts about Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe is how straightforward and accessible the ingredients are. Each element plays an important role, from lending creaminess and depth to adding just the right amount of sharpness and seasoning.
- 8 ounces elbow macaroni: A classic pasta shape that holds the creamy sauce beautifully.
- 1 (12-ounce) can evaporated milk: Adds richness and a velvety texture without heaviness.
- 1½ cups whole milk: Balances creaminess and helps create that smooth sauce consistency.
- ¼ cup (½ stick) unsalted butter, melted: Brings buttery flavor and helps the cheese meld perfectly.
- 1 teaspoon salt: Essential for enhancing all the flavors throughout the dish.
- Dash of pepper: Adds subtle warmth and a slight kick to cut through the richness.
- 2 large eggs, beaten: Helps bind everything together for a moist, custardy texture.
- 2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups), divided: The star of the show, providing that bold, tangy cheese flavor we all crave.
- Dash of paprika: Sprinkled on top for a hint of smoky color and a touch of spice.
How to Make Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Step 1: Prepare Your Slow Cooker
Start by spraying a 4-quart slow cooker with cooking spray to prevent any sticking. This small step makes cleanup a breeze and ensures your macaroni and cheese pulls out effortlessly once it’s cooked.
Step 2: Combine All Ingredients (Except Topping)
In the slow cooker, mix together the cooked elbow macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but half a cup of your grated sharp Cheddar cheese. Stir everything gently but thoroughly, making sure the cheeses, milk, and eggs evenly coat the pasta. This combination is the heart of the dish, where the slow cooker’s gentle heat transforms the ingredients into creamy magic.
Step 3: Add Cheese and Paprika Topping
Once your mixture is nicely combined, sprinkle the reserved half cup of cheese over the top. Then add a dash of paprika for a pop of color and a subtle smoky aroma. This finishing touch not only makes the dish visually inviting but also adds a little extra flavor dimension just before cooking.
Step 4: Slow Cook to Perfection
Cover your slow cooker and cook on low heat for 3 hours and 15 minutes. This slow, steady cooking time is key — it allows the cheese to melt fully into a gloriously creamy sauce while the eggs gently set to give you that custardy, satisfying texture that makes this recipe so special.
Step 5: Stir and Serve Hot
When the timer goes off, turn off the slow cooker and give everything a good stir to mix the topping cheese in and bring all those flavors together. Serve immediately for the creamiest, dreamiest mac and cheese experience.
How to Serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Garnishes
Adding simple garnishes can elevate this dish from comforting to stunning. Try a sprinkle of freshly chopped parsley or chives for a burst of color and freshness. A light dusting of extra paprika or smoked paprika will boost that warm, inviting aroma.
Side Dishes
Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe pairs beautifully with a crisp green salad or some roasted vegetables like broccoli or Brussels sprouts. If you’re looking for a heartier meal, serve it alongside barbecue ribs or crispy fried chicken for a soul-satisfying feast.
Creative Ways to Present
For a fun twist, serve the mac and cheese in individual ramekins topped with extra cheese and a drizzle of hot sauce or truffle oil. You can also mix in cooked bacon bits or caramelized onions before cooking for a gourmet upgrade that’ll have everyone asking for seconds.
Make Ahead and Storage
Storing Leftovers
Leftover Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe should be transferred into an airtight container and stored in the refrigerator. It will keep deliciously well for up to 3 days and can easily be reheated for a quick, satisfying meal the next day.
Freezing
If you want to enjoy this creamy delight later, it freezes wonderfully. Portion the mac and cheese into freezer-safe containers and freeze for up to 2 months. Be sure to leave a little space at the top for expansion, and thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently in the microwave or on the stove over low heat, stirring occasionally to ensure even warming. Add a splash of milk if needed to bring back the creamy texture without drying it out.
FAQs
Can I use a different type of cheese in Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe?
Absolutely! While sharp Cheddar is traditional and provides that classic tang, feel free to experiment with other cheeses like Gruyère, Monterey Jack, or even a bit of smoked gouda to add unique flavors to your mac and cheese.
Is it necessary to cook the macaroni before adding it to the slow cooker?
Yes, it’s important to cook the elbow macaroni before combining it with the other ingredients. This step ensures the pasta is tender and perfectly textured once the slow cooker finishes the dish.
Can I double the recipe for a larger crowd?
You can, but be mindful of your slow cooker’s capacity. It’s best to use the appropriate size slow cooker or split the recipe into two batches to maintain the perfect cooking consistency.
What if I don’t have evaporated milk on hand?
If you don’t have evaporated milk, you can substitute with extra whole milk combined with a little heavy cream to mimic the richness. However, evaporated milk lends a unique creaminess that’s hard to replace exactly.
How do I prevent the mac and cheese from drying out during slow cooking?
Follow the recipe’s liquid proportions carefully and avoid opening the lid too often during cooking. The slow cooker maintains a moist environment, but keeping the lid on and not overcooking helps keep the dish perfectly creamy.
Final Thoughts
There is something incredibly comforting and joyous about sinking your fork into Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe. It’s the kind of dish that wraps you in warmth and nostalgia, made all the better by how effortless it is to prepare. If you want to impress yourself and others with a soul-satisfying side or main, this recipe is a must-try that will quickly earn a permanent spot in your family favorites.
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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: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
Trisha Yearwood’s Slow Cooker Macaroni and Cheese is a creamy, comforting dish made with tender elbow macaroni and a rich blend of cheddar cheese, evaporated milk, and seasonings. Prepared effortlessly in a slow cooker, this recipe delivers a smooth, cheesy texture with a golden paprika topping, perfect for family dinners or gatherings.
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 Slow Cooker: Spray a 4-quart slow cooker with cooking spray to prevent sticking and ensure easy cleanup.
- Combine Ingredients: In the slow cooker, add 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 well to combine all ingredients evenly.
- Add Topping: Sprinkle the reserved ½ cup of grated cheese evenly over the top of the mixture, then add a dash of paprika for color and a subtle smoky flavor.
- Cook: Cover the slow cooker and cook on low heat for 3 hours and 15 minutes, allowing the cheese to melt thoroughly and the flavors to blend, creating a creamy casserole.
- Finish and Serve: After cooking, turn off the slow cooker, stir the macaroni and cheese mixture gently to combine the melted cheese on top, and serve hot.
Notes
- Use freshly grated sharp Cheddar cheese for best melting and flavor.
- Stirring after cooking helps to evenly distribute the cheese and creaminess.
- The slow cooker size should be around 4 quarts for optimal cooking.
- Adjust salt and pepper to taste depending on cheese saltiness.
- For a slightly thicker consistency, reduce the milk quantity slightly or use less evaporated milk.
