If you’re craving the ultimate comfort food that warms you from the inside out, look no further than Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe. This delightful dish transforms everyday ingredients into a creamy, cheesy masterpiece cooked low and slow, delivering a texture so rich and flavors so deep they feel like a big, comforting hug. Whether you’re feeding a crowd or just treating yourself, this recipe has all the heart and soul of classic homemade mac and cheese, with a hands-off slow cooker twist that makes it irresistibly easy.
Ingredients You’ll Need
Sometimes the simplest ingredients make the most unforgettable dishes. Each component in Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe plays its own crucial role in balancing creaminess, cheesiness, and that perfect slow-cooked texture that melts in your mouth.
- Elbow macaroni (8 ounces): The classic pasta shape that cradles cheesy goodness in every bite.
- Evaporated milk (1 12-ounce can): Adds rich creaminess with a slightly caramelized depth that only evaporated milk can bring.
- Whole milk (1½ cups): Smooths out the sauce, making it luscious without being too heavy.
- Unsalted butter, melted (¼ cup or ½ stick): Brings silkiness and enhances the cheese flavors beautifully.
- Salt (1 teaspoon): Essential for seasoning and enhancing all the other flavors.
- Pepper (a dash): Adds just a hint of heat, balancing the richness perfectly.
- Large eggs, beaten (2): Help bind everything together for that custardy, creamy texture.
- Sharp Cheddar cheese, grated (2 bricks, about 5 cups total): The star ingredient — sharp enough to stand out but smooth enough to melt beautifully; most of it goes into the slow cooker, with a bit saved for topping.
- Paprika (a dash): Adds a pop of color and a subtle smoky note on top.
How to Make Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Step 1: Prepare Your Slow Cooker
Start by liberally spraying a 4-quart slow cooker with cooking spray to make sure your mac and cheese won’t stick, helping with an effortless cleanup later. This simple prep step sets the stage for creamy, even cooking without any fuss.
Step 2: Combine Ingredients
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 the grated sharp Cheddar. Stir everything gently but thoroughly until well blended. This combination ensures every noodle is soaked in rich, cheesy goodness.
Step 3: Add the Cheese Topping and Paprika
Sprinkle the reserved half-cup of cheese evenly over the top, then finish with a dash of paprika for a warm, inviting color that also teases the palate with a hint of smokiness. This topping melts and creates a slight crust that perfectly contrasts the creamy interior.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it to low heat for 3 hours and 15 minutes. This slow, gentle cooking process lets the flavors meld together and the cheese melt into a velvety sauce that clings to every piece of pasta. The low and slow method is key for perfect texture — no overcooked noodles or grainy cheese here!
Step 5: Stir and Serve Hot
Once the cooking time is up, turn off the slow cooker, give the mac and cheese a good stir to unify the layers, and serve immediately while it’s still warm, gooey, and utterly irresistible.
How to Serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
Garnishes
To elevate your serving, try sprinkling fresh chopped parsley or chives on top for a burst of color and fresh flavor. If you love a little crunch, crispy bacon bits or toasted breadcrumbs can add an exciting texture contrast that pairs beautifully with the creamy cheese sauce.
Side Dishes
This mac and cheese shines brightly as a hearty side. Pair it with simple roasted vegetables or a crisp green salad to add freshness and balance out the richness. For a southern-inspired meal, creamy coleslaw or baked beans complement the dish superbly.
Creative Ways to Present
Try serving this dish in individual ramekins topped with extra cheese and broiled for a couple of minutes until bubbly and golden, turning it into a show-stopping personal-sized presentation. Or turn it into a crowd-pleasing casserole by topping with breadcrumbs and baking briefly for a crunchy crust everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover mac and cheese keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. It’s perfect for quick lunches or easy weeknight dinners where you want comfort food fast and fuss-free.
Freezing
You can freeze Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe in portions. Just cool completely, place in freezer-safe containers, and it will keep well for up to 2 months. This makes a fantastic make-ahead meal for busy weeks or unexpected guests.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of milk to bring back that creamy texture. Covering the dish while microwaving retains moisture and prevents drying out, ensuring it tastes just as comforting as the first serving.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp Cheddar is classic in Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe, you can experiment with cheeses like Gruyere, Monterey Jack, or even a smoky Gouda for a unique flavor twist. Just make sure they melt well for a creamy result.
Do I need to cook the macaroni before adding it to the slow cooker?
Yes, pre-cooking the elbow macaroni ensures it softens perfectly during the slow cooking without becoming mushy. Undercooked pasta will not reach the ideal tender but firm texture this recipe aims for.
Can I make this recipe in an oven instead of a slow cooker?
While it’s designed for a slow cooker, you can bake it in a 350°F oven covered for about 45 minutes, removing the cover the last few minutes to brown the top. The texture will differ slightly but still be delicious.
Is it possible to halve the recipe for a smaller portion?
Definitely! Just halve all the ingredients and use a smaller slow cooker or a baking dish. Keep an eye on the cooking time as it may vary slightly with the reduced volume.
Can I add extras like veggies or meat?
Yes! Feel free to stir in cooked bacon, sautéed mushrooms, or steamed broccoli for added flavor and nutrition. Just add them before cooking so they meld perfectly with the cheesy base.
Final Thoughts
If you’ve been searching for a cozy and outrageously delicious mac and cheese recipe that requires minimal hands-on time but bursts with flavor, Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe is your new best friend. It’s a foolproof, crowd-pleasing dish that brings a smile to every face at the table. Grab your slow cooker and give it a try—you’re going to love how easily it fills your kitchen with incredible aromas and your heart with comfort.
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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: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
Trisha Yearwood’s Slow Cooker Macaroni and Cheese is a rich, creamy, and comforting dish that perfectly combines tender elbow macaroni with sharp Cheddar cheese, a touch of evaporated milk, and delicate seasoning. Slow-cooked to perfection, this cheesy casserole is ideal for family dinners or potlucks, delivering a deliciously classic taste with minimal effort.
Ingredients
Macaroni Mixture
- 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
- 1½ (10-ounce) bricks sharp Cheddar cheese, grated (about 4½ cups)
Topping
- ½ (10-ounce) brick sharp Cheddar cheese, grated (about ½ cup)
- Dash of paprika
Instructions
- Prepare the slow cooker: Spray a 4-quart slow cooker with cooking spray to ensure the macaroni and cheese doesn’t stick during cooking.
- Combine ingredients: In the slow cooker bowl, 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 mix all ingredients evenly together.
- Add topping: Sprinkle the reserved ½ cup of grated Cheddar cheese evenly over the top of the macaroni mixture. Then, sprinkle a dash of paprika for a subtle smoky flavor and appealing color.
- Cook: Cover the slow cooker with its lid and cook on low heat for 3 hours and 15 minutes, allowing the cheese to melt and the flavors to meld into a creamy texture.
- Finish and serve: After cooking, turn off the slow cooker. Stir the macaroni and cheese gently to combine the sauce and cheese topping evenly. Serve hot and enjoy the comforting, cheesy goodness.
Notes
- Make sure the macaroni is fully cooked before adding it to the slow cooker to prevent undercooked pasta.
- If you prefer a thicker texture, reduce the amount of milk slightly.
- To add extra flavor, consider stirring in a teaspoon of Dijon mustard or a pinch of cayenne pepper.
- This dish can be kept warm in the slow cooker on the “keep warm” setting for up to an hour without drying out.
- Use freshly grated cheese for the best melting and flavor results.
- Cleaning the slow cooker promptly after use eases residue removal from the cheese.
