Name: Trisha Yearwood's Slow Cooker Macaroni and Cheese
Prep time: 10 min
Cook time: 3 h 15 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 8 ounces elbow macaroni, cooked; 1 (12-ounce) can evaporated milk; 1½ cups whole milk; ¼ cup (½ stick) unsalted butter, melted; 1 teaspoon salt; Dash of pepper; 2 large eggs, beaten; 2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups), divided; Dash of paprika

Trisha Yearwood’s Slow Cooker Macaroni and Cheese A rich and creamy macaroni and cheese made effortlessly in the slow cooker. This comforting dish combines tender elbow macaroni with sharp Cheddar cheese for a delightful, hands-off meal perfect for gatherings or weeknight dinners.

Why You’ll Love This Recipe

I love how this recipe brings together the classic flavors of mac and cheese with the ease of slow cooking. It’s perfect for those busy days when I want a comforting, homemade dish without spending hours in the kitchen. The creamy texture and cheesy goodness make it a hit for potlucks, holidays, or simply as a side dish to elevate any dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces elbow macaroni, cooked

1 (12-ounce) can evaporated milk

1½ cups whole milk

¼ cup (½ stick) unsalted butter, melted

1 teaspoon salt

Dash of pepper

2 large eggs, beaten

2 (10-ounce) bricks sharp Cheddar cheese, grated (about 5 cups), divided

Dash of paprika

Directions

Spray a 4-quart slow cooker with cooking spray.

In the slow cooker, combine the cooked macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but ½ cup of the grated cheese. Stir to mix well.

Sprinkle the reserved ½ cup of cheese over the top of the mixture and then sprinkle with paprika.

Cover and cook on low heat for 3 hours and 15 minutes.

Turn off the slow cooker, stir the mixture, and serve hot.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 3 hours 15 minutes

Total Time: 3 hours 25 minutes

Servings: 12 servings

Variations

Spicy Twist: Add a pinch of cayenne pepper or a few dashes of hot sauce to the mixture for a little heat.

Three-Cheese Delight: Replace half of the sharp Cheddar with Monterey Jack or Gruyère for a richer flavor.

Gluten-Free Option: Use gluten-free elbow macaroni to make this dish suitable for gluten-sensitive guests.

Meaty Additions: Stir in cooked bacon bits, diced ham, or shredded rotisserie chicken for a heartier version.

Vegetarian Boost: Mix in steamed broccoli, peas, or sautéed mushrooms for added nutrition and texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using the microwave or stovetop, adding a splash of milk to restore creaminess. Avoid freezing, as the texture may change.

Related Recipes:

Beef and Macaroni Soup

FAQs

Can I use pre-shredded cheese?

Yes, but I prefer freshly grated cheese because it melts more smoothly and doesn’t contain added anti-caking agents that can affect the texture.

Can I make this recipe ahead of time?

While I recommend serving it fresh, you can prepare the mixture in the slow cooker, refrigerate overnight, and cook the next day.

How can I prevent the mac and cheese from becoming dry?

Ensure the slow cooker is set to low and avoid overcooking. Stirring in extra milk before serving can help if it seems dry.

Can I double this recipe?

Yes, as long as your slow cooker is large enough. Adjust the cooking time slightly, checking for doneness.

What can I serve with this mac and cheese?

I like pairing it with roasted vegetables, a fresh salad, or grilled meats for a balanced meal.

Conclusion

Trisha Yearwood’s Slow Cooker Macaroni and Cheese is a delightful blend of creamy, cheesy comfort and simple preparation. Whether you’re hosting a crowd or enjoying a cozy night at home, this dish is sure to impress. Give it a try, and I think you’ll agree it’s a recipe worth keeping in your rotation!

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