Description
Rich, creamy, and effortless, Trisha Yearwood’s Slow Cooker Macaroni and Cheese combines tender elbow macaroni with sharp Cheddar cheese for a comforting dish perfect for gatherings or weeknight dinners. A must-try for cheese lovers!
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
Instructions
- Spray a 4-quart slow cooker with cooking spray.
- Combine cooked macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but ½ cup of grated cheese in the slow cooker. Stir to mix well.
- Sprinkle the reserved ½ cup of cheese on top, 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.
Notes
Freshly grated cheese is preferred for smooth melting.
For extra creaminess, stir in a splash of milk before serving if needed.
Avoid freezing to maintain the best texture.
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 431 kcal
