When you crave the kind of creamy, cheesy comfort food that brings everyone to the table with a smile, Trisha Yearwood’s Slow Cooker Macaroni and Cheese is the answer. This beloved recipe is as easy as it is delicious, combining tender pasta, sharp cheddar, and a creamy custard sauce all in the convenience of your slow cooker. Whether you’re feeding a crowd or just wanting to treat your family, this dish is packed with homestyle goodness and Southern charm. Trust me, you’ll want to put this on your regular rotation!
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of kitchen staples, you can create a dish that tastes like it took hours of effort. Each ingredient in Trisha Yearwood’s Slow Cooker Macaroni and Cheese plays a special role in building that signature flavor and texture—don’t skip or substitute if you want the real deal!
- Elbow macaroni (8 ounces, cooked): The perfect pasta shape for capturing all that luscious cheese sauce.
- Evaporated milk (1 12-ounce can): Adds creaminess and a subtle richness you just can’t get from regular milk alone.
- Whole milk (1½ cups): Balances the sauce, making it velvety and smooth.
- Unsalted butter (¼ cup, melted): Brings a buttery depth and helps the sauce come together beautifully.
- Salt (1 teaspoon): Essential for bringing out all the cheesy, savory flavors.
- Pepper (dash): Just a hint for a little background warmth—grind it fresh if you can.
- Large eggs (2, beaten): The secret to that custardy, set texture that makes every bite decadent.
- Sharp Cheddar cheese (2 10-ounce bricks, grated, about 5 cups): Go for the good stuff! Freshly grated cheddar melts better and delivers bold, tangy cheese flavor.
- Paprika (dash): Adds a slight smokiness and gives the finished top a gorgeous golden hue.
How to Make Trisha Yearwood’s Slow Cooker Macaroni and Cheese
Step 1: Prep Your Slow Cooker
Start by giving your 4-quart slow cooker a generous spray of cooking spray. This little step makes cleanup a breeze and helps keep every bit of cheesy goodness from sticking to the sides. Think of it as your insurance for easy serving and happy taste buds!
Step 2: Mix the Magic Together
Add your cooked elbow macaroni straight into the slow cooker, followed by the evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but ½ cup of your freshly grated cheddar. Give it a gentle but thorough stir so every piece of pasta gets coated in that creamy, cheesy mixture. This is the heart of Trisha Yearwood’s Slow Cooker Macaroni and Cheese—don’t rush this part!
Step 3: Top It Off
Sprinkle the reserved ½ cup of cheddar cheese evenly over the mixture, then dust the top with a dash of paprika. This not only adds a pop of color but also gives a subtle flavor boost that makes the final dish irresistible.
Step 4: Let the Slow Cooker Work Its Magic
Cover your slow cooker and set it on low heat. Let it cook for about 3 hours and 15 minutes. This is the perfect time to kick back, catch up with friends, or just enjoy the delicious aromas filling your kitchen as Trisha Yearwood’s Slow Cooker Macaroni and Cheese transforms into melty, golden perfection.
Step 5: Stir and Serve
Once the cooking time is up, turn off the slow cooker and give everything a gentle stir. You’ll notice the cheese is perfectly melted, and the sauce has set up just right. Serve it hot and watch everyone dive in!
How to Serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese
Garnishes
A sprinkle of fresh parsley or chives adds a lovely pop of color and a hint of freshness. For a little crunch, try topping each serving with crispy fried onions or buttery breadcrumbs. Don’t be afraid to get creative—this classic is a great canvas for your favorite finishing touches!
Side Dishes
Pair Trisha Yearwood’s Slow Cooker Macaroni and Cheese with tangy barbecue chicken, garlicky green beans, or a crisp garden salad to balance out the richness. It also makes a fabulous side for holiday feasts or Sunday suppers with roasted meats and vegetables.
Creative Ways to Present
Spoon the mac and cheese into individual ramekins for a charming dinner party presentation, or serve it family-style in a big, beautiful dish. For potlucks or tailgates, keep it warm right in the slow cooker—no fuss, just comfort food at its finest.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then transfer them to an airtight container. Trisha Yearwood’s Slow Cooker Macaroni and Cheese will keep in the refrigerator for up to four days, making it perfect for quick lunches or a second round at dinner.
Freezing
If you want to stash some away, portion the mac and cheese into freezer-safe containers. It freezes well for up to two months. Just thaw overnight in the fridge before reheating—this is a fantastic way to have homemade comfort food on standby.
Reheating
For best results, reheat gently on the stovetop or in the microwave, adding a splash of milk to restore that creamy texture. Stir frequently and heat just until warmed through, so the cheese stays silky and smooth.
FAQs
Can I use pre-shredded cheese instead of grating it myself?
While pre-shredded cheese is convenient, it often contains anti-caking agents that can affect the final texture. For the creamiest, smoothest Trisha Yearwood’s Slow Cooker Macaroni and Cheese, it’s worth taking a few extra minutes to grate it fresh.
Can I double the recipe for a bigger crowd?
Absolutely! Just make sure your slow cooker is large enough to accommodate the extra volume, and you may need to add a little extra cooking time. Keep an eye on it to prevent overcooking.
Is it possible to make this recipe gluten-free?
You sure can! Simply swap the regular elbow macaroni for your favorite gluten-free pasta. Keep an eye on the cooking time, as some gluten-free varieties cook faster than wheat pasta.
What if I don’t have evaporated milk?
Evaporated milk is key for the creamy consistency of Trisha Yearwood’s Slow Cooker Macaroni and Cheese, but in a pinch, you can use half-and-half or a mixture of whole milk and heavy cream. The flavor will be slightly different but still delicious.
Can I add other cheeses or mix-ins?
Definitely! While sharp cheddar is classic, feel free to mix in Monterey Jack, Gruyère, or even a little cream cheese for extra richness. You can also stir in cooked bacon, diced ham, or sautéed veggies for a fun twist.
Final Thoughts
If you’re looking for a foolproof, crowd-pleasing comfort dish, you can’t go wrong with Trisha Yearwood’s Slow Cooker Macaroni and Cheese. It’s a beloved recipe for a reason—simple, nostalgic, and bursting with flavor. I hope you’ll give it a try and make it your own family favorite too!
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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 Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Trisha Yearwood’s Slow Cooker Macaroni and Cheese is a creamy, cheesy comfort dish made easy with a slow cooker. Combining sharp Cheddar, evaporated milk, and simple seasonings, this recipe delivers rich flavor and creamy texture, perfect for family dinners or potlucks.
Ingredients
Macaroni & Dairy
- 8 ounces elbow macaroni, cooked
- 1 (12-ounce) can evaporated milk
- 1½ cups whole milk
- ¼ cup (½ stick) unsalted butter, melted
- 2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups), divided
- 2 large eggs, beaten
Seasonings
- 1 teaspoon salt
- Dash of pepper
- Dash of paprika
Instructions
- Prepare Slow Cooker: Spray a 4-quart slow cooker with cooking spray to prevent sticking and make cleanup easier.
- 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 ½ cup of the grated sharp Cheddar cheese until well combined.
- Add Topping: Sprinkle the reserved ½ cup of grated Cheddar cheese evenly over the top, then sprinkle with a dash of paprika for color and mild spice.
- Cook: Cover the slow cooker and cook on low heat for 3 hours and 15 minutes, allowing the cheese to melt and the flavors to meld into a creamy casserole.
- Serve: After cooking, turn off the slow cooker, give the macaroni and cheese a good stir to blend everything evenly, and serve hot for a comforting meal.
Notes
- Using evaporated milk adds creaminess without extra fat compared to heavy cream.
- Be sure to cook the elbow macaroni just until al dente before adding, as it will continue cooking in the slow cooker.
- Adjust seasoning to taste before serving, you can add more salt or pepper if needed.
- To get a golden crust, you can transfer the mixture to a baking dish and broil it for 3-5 minutes after slow cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1/12 of recipe (about 1 cup)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 110mg
