Trisha Yearwood’s Slow Cooker Mac and Cheese

This Slow Cooker Mac and Cheese recipe by Trisha Yearwood is a creamy, cheesy delight that’s perfect for busy weeknights, holidays, or family gatherings. Made with sharp Cheddar cheese, evaporated milk, and a touch of paprika, this easy crockpot mac and cheese delivers rich, classic flavor with minimal prep. Just combine the ingredients, let the slow cooker do the work, and enjoy a comforting, homemade meal. This creamy mac and cheese recipe is a crowd-pleaser that’s sure to be a hit!

This creamy, cheesy, slow-cooked mac and cheese recipe by Trisha Yearwood is a comforting classic. With sharp Cheddar cheese, whole milk, and a touch of paprika, it’s easy to prepare and sure to be a hit with family and friends. Just let your slow cooker do the work for a rich, creamy pasta dish that’s ready to serve hot!

Ingredients

• 8 ounces elbow macaroni, partially cooked (half the time recommended on the box)
• 1 (12-ounce) can evaporated milk
• 1 ½ cups whole milk
• ¼ cup butter, melted
• 1 teaspoon salt
• Dash of pepper
• 2 large eggs, beaten
• 2 (10-ounce) bricks sharp Cheddar cheese, about 5 cups, grated
• Dash of paprika

Instructions

1. In a small bowl, beat the eggs until smooth.
2. In a large mixing bowl, combine the evaporated milk, whole milk, beaten eggs, melted butter, salt, pepper, and grated cheese, leaving about ½ cup of cheese aside for the topping.
3. Cook the elbow macaroni in salted water for about half the recommended time. Drain well.
4. Add the macaroni to the slow cooker and pour the cheese mixture over the top. Gently fold to combine.
5. Sprinkle the reserved cheese and a dash of paprika over the top.
6. Cover with the slow cooker lid and cook on low for about 50 minutes or until the cheese is fully melted and the macaroni is creamy and tender.
7. Serve hot and enjoy!

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Tips

• Don’t overcook the pasta: Partially cooking the pasta keeps it from becoming mushy as it cooks further in the slow cooker.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can affect the texture. Grate fresh cheese for the best results.
• Check for doneness: Every slow cooker is different, so keep an eye on the mac and cheese to make sure it doesn’t overcook.

Variations and Substitutions

• Cheese options: Substitute sharp Cheddar with mild Cheddar, Colby, or a blend for a milder flavor.
• Add-ins: Stir in cooked bacon bits, diced ham, or even roasted vegetables for extra flavor.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a subtle kick.

FAQs

Can I make this without eggs?
Yes, you can omit the eggs, but they help thicken the mac and cheese, giving it a creamier texture.

Can I use pre-cooked pasta?
Yes, just make sure it’s only cooked halfway, as it will continue to cook in the slow cooker.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Serving Suggestions

• Serve as a side dish for BBQ ribs, fried chicken, or roasted vegetables.
• Garnish with chopped fresh parsley or green onions for a pop of color.
• For a crunchy topping, add toasted breadcrumbs over the top before serving.

Why You’ll Love This Recipe

This Slow Cooker Mac and Cheese is as simple as it is delicious, with a rich, cheesy flavor and creamy texture that feels like a warm hug. Perfect for busy days, potlucks, or family gatherings, it’s a true crowd-pleaser. With minimal prep and just a few ingredients, it’s a no-fuss way to enjoy everyone’s favorite comfort food.