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
Scale
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
