Trisha Yearwood Creamy Mac and Cheese Recipe

Introduction

Trisha Yearwood’s Creamy Mac Cheese is a comforting slow cooker recipe that delivers rich, cheesy goodness with minimal effort. This dish features tender elbow macaroni bathed in a smooth, flavorful cheese sauce, perfect for a cozy family meal.

Ingredients

• 8 ounces elbow macaroni, cooked halfway, drained
• 1 can (12 ounces) evaporated milk
• 1 1/2 cups whole milk
• 1/4 cup unsalted butter, melted
• 2 bricks (10 ounces each) sharp Cheddar cheese, grated (about 5 cups), divided
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika, for topping
• 2 large eggs, beaten

Instructions

1. Step 1: In a small bowl, whisk the eggs until smooth.
2. Step 2: In a large mixing bowl, blend the evaporated milk, whole milk, beaten eggs, melted butter, salt, black pepper, and grated Cheddar cheese, reserving 1/2 cup of cheese for topping.
3. Step 3: Cook the elbow macaroni in salted boiling water for half the recommended time. Drain thoroughly.
4. Step 4: Add the cooked macaroni to the slow cooker. Pour the dairy and cheese mixture over the pasta and gently fold to combine.
5. Step 5: Sprinkle the reserved Cheddar cheese and paprika over the top. Cover and cook on low for 50 minutes, or until the cheese has melted and the macaroni is creamy and tender.
6. Step 6: Serve hot directly from the slow cooker.

Tips & Variations

• Add a pinch of garlic powder or onion powder to the cheese mixture for extra flavor.
• Substitute Cheddar with Gruyere, Monterey Jack, or Colby Jack for a different cheese profile.
• For a crispy topping, place the slow cooker insert under the broiler for several minutes after cooking.
• Lightly coat the slow cooker interior with nonstick spray to prevent sticking.
• Add a pinch of cayenne pepper or finely chopped jalapenos to introduce some heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally, adding a splash of milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of elbow macaroni?

Yes, short pasta shapes like shells, rotini, or penne work well and hold the cheese sauce nicely.

Is it necessary to cook the pasta halfway before adding it to the slow cooker?

Pre-cooking the pasta halfway ensures it finishes cooking perfectly in the slow cooker without becoming mushy.

Trisha Yearwood Creamy Mac and Cheese Recipe

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★★★★★

4.5 from 269 reviews

Trisha Yearwood’s Creamy Mac Cheese is a luscious, comforting dish featuring tender elbow macaroni cooked in a rich blend of evaporated milk, whole milk, butter, eggs, and sharp Cheddar cheese. Slow-cooked to perfection, this mac and cheese delivers a creamy texture with a savory cheesy topping seasoned with a hint of paprika for a classic Southern-inspired comfort food experience.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces elbow macaroni, cooked halfway, drained

Dairy

• 1 can (12 ounces) evaporated milk
• 1 1/2 cups whole milk
• 1/4 cup unsalted butter, melted
• 2 bricks (10 ounces each) sharp Cheddar cheese, grated (about 5 cups), divided

Seasonings

• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika, for topping

Eggs

• 2 large eggs, beaten

Instructions

1. Whisk Eggs: In a small bowl, whisk the eggs until smooth and well combined, preparing them to add richness to the cheese sauce.
2. Prepare Cheese Mixture: In a large mixing bowl, blend together the evaporated milk, whole milk, beaten eggs, melted butter, salt, black pepper, and grated Cheddar cheese, keeping back half a cup of cheese to sprinkle on top later.
3. Cook Macaroni: Boil the elbow macaroni in salted water for half the recommended cooking time until partially cooked but still firm. Drain thoroughly to avoid sogginess during slow cooking.
4. Combine in Slow Cooker: Transfer the partially cooked macaroni into the slow cooker, pour the dairy and cheese mixture over the pasta, gently folding to coat all the macaroni evenly without breaking it.
5. Add Topping and Cook: Sprinkle the reserved 1/2 cup of Cheddar cheese and paprika evenly over the top. Cover and cook on low heat for 50 minutes, or until the cheese melts and the macaroni becomes creamy and tender.
6. Serve: Dish out the creamy mac and cheese hot directly from the slow cooker for a hearty, comforting meal.

Notes

• For additional flavor, add a pinch of garlic powder or onion powder to the cheese mixture.
• Alternative cheeses such as Gruyere, Monterey Jack, or Colby Jack may be substituted for Cheddar.
• To achieve a crispy topping, place the slow cooker insert under the broiler for several minutes after cooking.
• Lightly coat the slow cooker interior with nonstick spray to prevent sticking.
• For heat, include a pinch of cayenne pepper or finely chopped jalapenos.

Keywords: Trisha Yearwood, Creamy Mac Cheese, slow cooker mac and cheese, comfort food, cheesy pasta, slow cooked mac and cheese