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
Scale
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.
