Trisha Yearwood’s Slow Cooker Mac and Cheese RECIPE

Craving the ultimate comfort food? Trisha Yearwood’s Slow Cooker Mac and Cheese is a game-changer. This incredibly cheesy, creamy delight will quickly become your go-to mac and cheese recipe. With minimal preparation, your slow cooker takes care of all the work, producing a rich, velvety dish that’s packed with flavor.

Perfect for busy weeknights or laid-back weekends, this dish delivers all the heartwarming satisfaction of a traditional mac and cheese with an added convenience factor. The blend of sharp Cheddar cheese, evaporated milk, and a hint of paprika ensures a delectable, gooey consistency that’s irresistibly good. Whether you’re hosting a gathering or enjoying a cozy night in, this recipe brings comfort to your table with minimal effort.

The best part? You don’t need to worry about complicated steps or hovering over a stove. Just a few simple ingredients and your trusty slow cooker will have you serving up a batch of mac and cheese that rivals any restaurant version. Get ready to dive into a bowl of cheesy bliss with this easy, satisfying recipe!

Key Ingredients for Trisha Yearwood’s Slow Cooker Mac and Cheese

  • Cooked elbow macaroni – Provides the perfect bite, cooked just halfway to avoid becoming mushy during the slow-cooking process.
  • Evaporated milk – Adds a rich, creamy texture without watering down the flavor.
  • Whole milk – Balances the creaminess with a touch of lightness.
  • Butter – Melts into the pasta, enhancing its buttery goodness.
  • Sharp Cheddar cheese – The star of the dish, delivering that classic cheesy taste.
  • Eggs – Helps bind the ingredients together for a cohesive and silky texture.
  • Paprika – Adds a subtle smoky note and a hint of color.

Steps to Make the Cheesiest Slow Cooker Mac and Cheese

  1. Prepare the slow cooker by spraying it with cooking spray to prevent sticking.
  2. Combine the cooked macaroni, evaporated milk, whole milk, melted butter, salt, pepper, and beaten eggs in the slow cooker.
  3. Stir in all but 1/2 cup of the grated Cheddar cheese until well mixed.
  4. Sprinkle the remaining cheese and a dash of paprika evenly over the top.
  5. Cover and cook on low for 3 hours and 15 minutes, or until the cheese is melted and the dish is hot and bubbly.

Helpful Tips for Perfect Mac and Cheese

  • Keep the Macaroni Al Dente: Only cook the pasta halfway before adding it to the slow cooker to prevent it from becoming overly soft.
  • Avoid Extra-Sharp Cheddar: Extra-sharp cheese can curdle when slow-cooked, so stick with regular sharp Cheddar for a smooth texture.
  • Customize Your Cheeses: While the recipe calls for sharp Cheddar, feel free to mix in other cheeses like Gruyère or Monterey Jack for extra flavor.

Delicious Variations to Try

You can make this mac and cheese your own by adding different ingredients. For a spicy kick, mix in some diced jalapeños or a dash of hot sauce. If you love a smoky flavor, add some cooked bacon bits or smoked Gouda. Fresh herbs like chives or parsley can also brighten the dish and add an aromatic finish.

How to Store and Reheat Your Leftover Mac and Cheese

Store any leftover mac and cheese in an airtight container in the refrigerator for up to three days. When you’re ready to reheat, place it in the oven at 350°F until warmed through, or use the microwave for a quicker option. To keep it creamy, add a splash of milk before reheating to restore its luscious texture. If freezing, make sure the mac and cheese is fully cooled before transferring it to a freezer-safe container, where it can be stored for up to three months. Thaw overnight in the refrigerator before reheating as directed.

Enjoy every bite of this cheesy delight, and don’t be surprised if it becomes a family favorite in no time!