Description
Trisha Yearwood’s Slow Cooker Macaroni and Cheese is a creamy, comforting dish perfect for family dinners or gatherings. Made with elbow macaroni, rich evaporated and whole milk, sharp Cheddar cheese, and slow-cooked to perfection, this recipe delivers a cheesy, velvety texture with ease using a slow cooker.
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 the Slow Cooker: Spray a 4-quart slow cooker with cooking spray to prevent sticking and ensure 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 carefully to mix all ingredients well.
- Add Topping: Sprinkle the reserved ½ cup of grated Cheddar cheese evenly over the top of the mixture in the slow cooker, then add a dash of paprika for color and a slight smoky flavor.
- Slow Cook: Cover the slow cooker and cook on low heat for 3 hours and 15 minutes, allowing the cheese to melt perfectly and the flavors to meld.
- Serve: Once done, turn off the slow cooker. Stir the macaroni and cheese gently to blend the melted cheese throughout, then serve hot for a creamy, delicious meal.
Notes
- For best results, use freshly grated sharp Cheddar cheese rather than pre-shredded for better melting.
- You can prepare the cooked macaroni a day ahead to save time on cooking day.
- Adjust the seasoning with extra salt or pepper as per taste before serving.
- For a crispy top, transfer mac and cheese to a baking dish and broil for 2-3 minutes after slow cooking.
- This recipe is not suitable for vegans as it contains dairy and eggs.
