Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

Introduction

Trisha Yearwood’s Slow Cooker Mac and Cheese is a comforting, creamy dish perfect for any occasion. With minimal prep and a rich, cheesy flavor, it’s a crowd-pleaser that cooks itself while you relax.

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. Step 1: In a small bowl, beat the eggs until smooth.
2. Step 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. Step 3: Cook the elbow macaroni in salted water for about half the recommended time on the package. Drain well.
4. Step 4: Add the partially cooked macaroni to the slow cooker and pour the cheese mixture over the top. Gently fold to combine.
5. Step 5: Sprinkle the reserved cheese and a dash of paprika over the mixture.
6. Step 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. Step 7: Serve hot and enjoy!

Tips & Variations

• Don’t overcook the pasta—partially cooking it helps prevent mushiness during slow cooking.
• Shred your own cheese for better texture; pre-shredded cheese often contains anti-caking agents.
• Try substituting sharp Cheddar with mild Cheddar, Colby, or a cheese blend for milder flavor.
• Stir in cooked bacon bits, diced ham, or roasted vegetables for added flavor and texture.
• Add a pinch of cayenne pepper or a dash of hot sauce to give the dish a gentle kick.
• Keep an eye on your slow cooker since times can vary to avoid overcooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to maintain creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

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, but it should only be cooked halfway to prevent it from becoming too soft when slow cooked.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently to keep the texture creamy.

Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe

Print Recipe

★★★★★

4.7 from 144 reviews

Trisha Yearwood’s Slow Cooker Mac and Cheese is a rich, creamy, and comforting dish featuring sharp Cheddar cheese and tender elbow macaroni slow-cooked to perfection. This easy-to-make recipe is ideal for busy days or family gatherings, offering a no-fuss approach to classic mac and cheese with a velvety texture and cheesy flavor.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces elbow macaroni, partially cooked (half the time recommended on the box)

Dairy & Eggs

• 1 (12-ounce) can evaporated milk
• 1 ½ cups whole milk
• ¼ cup butter, melted
• 2 large eggs, beaten
• 2 (10-ounce) bricks sharp Cheddar cheese, about 5 cups, grated

Seasonings

• 1 teaspoon salt
• Dash of pepper
• Dash of paprika

Instructions

1. Beat Eggs: In a small bowl, beat the eggs until smooth to prepare them for mixing with the other ingredients.
2. Mix Cheese Sauce: In a large mixing bowl, combine evaporated milk, whole milk, beaten eggs, melted butter, salt, pepper, and grated sharp Cheddar cheese, reserving about ½ cup of cheese for the topping. Stir until evenly blended.
3. Partially Cook Pasta: Cook the elbow macaroni in salted boiling water for about half the recommended cooking time on the package. Drain the pasta well to prevent excess moisture in the slow cooker.
4. Combine Pasta and Sauce: Add the partially cooked macaroni to the slow cooker and pour the cheese and milk mixture over it. Gently fold the ingredients together to coat the pasta evenly without breaking it.
5. Add Topping: Sprinkle the reserved ½ cup of grated cheese and a dash of paprika evenly over the top of the pasta mixture for color and extra flavor.
6. Slow Cook: Cover the slow cooker with its lid and cook on low heat for about 50 minutes, or until the cheese is fully melted and the macaroni is creamy and tender.
7. Serve: Once cooked, serve the mac and cheese hot. Enjoy your comforting slow cooker meal!

Notes

• Don’t overcook the pasta initially; partial cooking prevents mushy mac and cheese in the slow cooker.
• Grate your own cheese rather than using pre-shredded to avoid anti-caking agents that affect texture.
• Cooking times may vary between slow cookers; monitor the mac and cheese as it cooks to avoid overcooking.
• You can omit eggs, but they help thicken the dish and enhance creaminess.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
• Mix in cooked bacon bits, diced ham, or roasted vegetables for extra flavor variations.

Keywords: slow cooker mac and cheese, Trisha Yearwood mac and cheese, creamy mac and cheese, slow cooker recipe, comfort food, cheddar mac and cheese