Trisha Yearwood’s Slow Cooker Mac and Cheese Recipe
This rich and creamy Slow Cooker Mac and Cheese, inspired by Trisha Yearwood, is a comforting dish featuring a blend of sharp Cheddar cheeses. It is one of the cheesiest mac and cheese recipes you'll ever try, and it requires minimal effort thanks to the slow cooker.
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Servings: 8
Equipment
- 4-quart slow cooker
Ingredients
- 8 ounces elbow macaroni cooked for half the time indicated on the package
- 1 1/2 cups whole milk
- 1 12-ounce can evaporated milk
- 1/4 cup melted butter such as Challenge brand
- 2 large eggs beaten
- 2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
- 1 teaspoon salt
- Dash of pepper
- Dash of paprika
Instructions
- Coat a 4-quart slow cooker with cooking spray. Combine the partially cooked macaroni, evaporated milk, whole milk, melted butter, salt, pepper, and beaten eggs directly in the slow cooker.
- Add the grated sharp Cheddar cheese to the mixture, reserving 1/2 cup for topping.
- Stir well to combine all ingredients evenly. Sprinkle the reserved 1/2 cup of cheese over the top, followed by a dash of paprika.
- Cover and cook on the LOW setting for approximately 3 hours and 15 minutes, until the cheese is melted and bubbly.
Notes
Alternatively, this dish can be baked in a buttered 9 x 13-inch pan at 350°F for about 50 minutes.
Some users have successfully made this recipe using uncooked macaroni directly in the slow cooker.
Avoid using extra-sharp Cheddar cheese as it may curdle during slow cooking.