Trisha Yearwood’s Slow Cooker Mac and Cheese is gooey, cheesy heaven. Easy to make in a crock pot.
I’ve tried many different Macaroni and Cheese recipes and this one by Trisha Yearwood is definitely the cheesiest. It’s almost all butter and cheese. You’ll have to plan to run a marathon shortly after you eat it. A couple of eggs give it a little bit of a custard-like texture.
What I love about this mac and cheese besides the fact that it is gooey, cheesy heaven, is that it is cooked in a crockpot. You’re supposed to use cooked pasta, but I was worried it would get too mushy and I only cooked it for half of the recommended time on the box. When I was reading reviews online, I found that a number of people used uncooked pasta and found that it turned out well. So I may try that next time because it definitely would shorten and simplify the cooking time.
I’ve never been a country music fan, but I am completely enamored by Trisha Yearwood’s show on The Food Network. Too many celebrity chefs on the Food Network just seem so over the top (and annoying). I want a cooking show to be about the food, not the host. Plus I have a short attention span. I’d much rather take 30 seconds to read a recipe in a cookbook than watch someone take 10 minutes to tell me how to make it. And try to insert cutsey chit-chat wherever possible.
But Trisha Yearwood is a natural in front of the camera. She’s just her down to earth self. Her relaxed nature makes hosting a cooking show look easy which is not something many people can accomplish, even those who do it for a living. She reminds me a lot of Ina Garten.
Who do you most like to watch on the Food Network?
You can find this recipe for Slow Cooker Mac and Cheese in Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends
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Trisha Yearwood's Slow Cooker Mac and Cheese
Equipment
Ingredients
- 8 ounces cooked elbow macaroni, I only cooked it for half the time on the box
- 1 (12-ounce) can evaporated milk
- 1-1/2 cups whole milk
- 1/4 cup Challenge butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs, beaten
- 2 (10-ounce) bricks sharp Cheddar cheese, about 5 cups, grated
- Dash of paprika
Instructions
- Spray a 4-quart slow cooker with cooking spray and add macaroni, evaporated milk, whole milk, butter, salt, pepper, and eggs.
- Stir in all but 1/2 cup of the cheese.
- Sprinkle the remaining cheese and paprika on top.
- Cover and cook on LOW for 3 hours 15 minutes.
Notes
Nutrition
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Originally published Feb 3, 2014.
Try these other Mac and Cheese Recipes
Creamy Mac and Cheese– it doesn’t get any creamier than this
Baked Mac and Cheese– this is a custard-style mac and cheese that is baked in the oven and holds it form when sliced into squares.
Mac and Pimiento Cheese– a southern-style mac and cheese (as if mac and cheese wasn’t already southern enough)
Stove-top Mac and Cheese with Cheese Crisps
Slow Cooker Bacon Mac and Cheese
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Can you use bagged shredded cheese instead of the blocks? I’m short on time! Thanks!!!
I find the preshredded cheese doesn’t melt as well. It has anti-clumping agents added to it.
So easy to make. Very delicious.
I have made this recipe numerous times and it’s always a big hit with everyone. Thank you for sharing such a great recipe
Can you prepare this recipe the night before you cook it in a slow cooker?
What is with the measurement of milk? It makes no sense.
1 and 1/2 cups
My go to Mac and cheese recipe!! Every one loves it. If there are left overs – I portion out a serving an mic it to 2 min at 50% power. Love it
Do i have to use eggs or can i omit
I never put eggs in mine. I want mac & cheese, not mac & cheese omelet.
Several people have had trouble with graininess or curdling with this recipe.
Being a custard style “baked” macaroni and cheese, some curdling is expected. Hopefully the filling won’t break (I have yet to see how it reacts in my crockpot,) but it should set up in a quiche-like texture. This can be disconcerting if you are going for a cream sauce style dish but is perfectly delicious and SAFE to eat. Please don’t throw it away!
The other issue of graininess seems to occur mainly when people stir the dish. Don’t treat it as a stew or regular slow cooker meal. It is supposed to be more like an extra creamy, cheesy frittata full of pasta. Cut and serve it like you would a baked ziti.
I hope this works for my purposes. I plan to send the ingredients with my husband to combine for a work party tomorrow. He is plenty competent, but I have trouble letting a project go 🙂
I never would have thought to put eggs in a mac and cheese, but it makes perfect sense. Paprika is awesome!