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
Scale
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.
