Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
There’s something utterly heartwarming about a bubbling dish of creamy macaroni and cheese, and Trisha Yearwood’s Slow Cooker Macaroni and Cheese is about as comforting—and convenient—as it gets. Featuring two kinds of milk, a generous helping of melty cheddar, and a custardy finish, this beloved southern recipe transforms a handful of pantry staples into a velvety, golden casserole. With the slow cooker doing all the hard work, you get cheesy, crowd-pleasing perfection—whether you’re prepping ahead for a weeknight dinner, potluck, or holiday feast.
Ingredients You’ll Need
The ingredients for Trisha Yearwood’s Slow Cooker Macaroni and Cheese are simple, but each one brings its own magic. From the sharpness of cheddar to the richness of evaporated milk and butter, these staples come together to create layers of unbeatable flavor and creamy texture.
- Elbow macaroni (2 cups, uncooked): The classic shape that soaks up all that savory sauce while holding its bite.
- Unsalted butter (4 tablespoons, melted): Adds silkiness and depth, helping the noodles stay lush instead of sticky.
- Large eggs (2): Whisked in for a custardy base that bakes up rich and thick.
- Evaporated milk (1 12-ounce can): Creates the ultra-creamy sauce without watering it down—so important for that iconic mac and cheese texture.
- Whole milk (1 1/2 cups): Balances richness and ensures the dish isn’t too dense, keeping everything luscious.
- Salt (1/2 teaspoon): Just the right amount to highlight the cheese and round out every bite.
- Black pepper (1/4 teaspoon): Adds gentle warmth and enhances the overall cheesy flavor.
- Shredded sharp cheddar cheese (2 1/2 cups, divided): The real star—gives that signature tang and melt-in-your-mouth goodness.
- Nonstick cooking spray: Essential for easy cleanup and ensuring the crispy edges don’t stick to your slow cooker.
How to Make Trisha Yearwood’s Slow Cooker Macaroni and Cheese
Step 1: Prep the Slow Cooker
First things first, hit your slow cooker with a generous coat of nonstick spray. This quick step guarantees that the custardy edges release like a dream after cooking, and makes cleanup so much easier.
Step 2: Parboil the Pasta
Bring a pot of salted water to a rolling boil, then add the macaroni and cook for only about 6 minutes. The trick here is to stop just before the pasta’s fully tender, since it will keep cooking in the slow cooker and soak up all that luscious sauce.
Step 3: Butter Those Noodles
After draining the macaroni well, return it to the pot and toss with the melted butter. Don’t skip this luxurious detail—it coats every noodle, locks in moisture, and builds rich flavor from the very start.
Step 4: Whisk the Custard Base
In a large bowl, whisk together the eggs, evaporated milk, whole milk, salt, and pepper. This creamy mixture is the soul of Trisha Yearwood’s Slow Cooker Macaroni and Cheese, giving it an irresistibly silky, soufflé-like finish.
Step 5: Mix in the Cheese and Macaroni
Add in all but 1/2 cup of the shredded cheddar (saving that last bit for the topping). Stir the pasta and cheese into the custard mix, making sure everything’s evenly coated and combined.
Step 6: Fill and Top
Pour the cheesy macaroni mixture into your prepared slow cooker insert. Sprinkle the reserved cheese all over the top—this creates a mouthwatering golden crust as it cooks, with melty pockets in every bite.
Step 7: Slow Cook to Perfection
Cover and set your slow cooker to low. Let it work its magic for 2 1/2 to 3 hours, until the custard sets and the edges are irresistibly crispy and browned. Patience is key for that true southern mac experience!
Step 8: Rest, Then Serve
Once the cooking time is up, power off the slow cooker and let the mac and cheese sit, uncovered, for about 10 to 15 minutes. This helps everything settle to the perfect scooping consistency—no runny sauce, just creamy, cheesy bliss.
How to Serve Trisha Yearwood’s Slow Cooker Macaroni and Cheese
Garnishes
Sprinkle extra cheddar, a pop of fresh chives, toasted breadcrumbs, or a dash of smoked paprika over the top for a little punch and color. These finishing touches add both visual appeal and pops of flavor that really make the dish sing.
Side Dishes
While Trisha Yearwood’s Slow Cooker Macaroni and Cheese is spectacular on its own, it loves company! Serve it alongside barbecue ribs, crispy fried chicken, collard greens, or a bright, crunchy coleslaw for a memorable, well-rounded meal.
Creative Ways to Present
Scoop it into ramekins for perfectly portioned party bites, or serve spoonfuls over a bed of roasted veggies for a modern twist. For a real southern gathering, pair it with a hot sauce bar so everyone can customize their cheesy bowl!
Make Ahead and Storage
Storing Leftovers
Leftover Trisha Yearwood’s Slow Cooker Macaroni and Cheese should be cooled to room temperature, then transferred to an airtight container and refrigerated. It’ll stay fresh and delicious for up to 4 days—making it perfect for meal prep or late-night cravings.
Freezing
Want to save a batch for a rainy day? You certainly can! Let the mac and cheese cool completely, portion it into freezer-safe containers, and freeze for up to two months. Thaw overnight in the fridge for best results before reheating.
Reheating
To reheat, warm leftovers gently in the microwave or oven, stirring in a splash of milk to revive that original creaminess. Cover loosely with foil if using the oven to prevent the top from drying out as it warms.
FAQs
Can I use a different type Main Course, Side Dish
Absolutely! Trisha Yearwood’s Slow Cooker Macaroni and Cheese is wonderfully adaptable—try Monterey Jack for extra meltiness, a bit of gouda for smokiness, or combo blends for a flavor twist. Still, sharp cheddar keeps the classic southern flavor front and center.
Do I really need to use both evaporated and whole milk?
Yes—this dual-milk approach is what makes Trisha Yearwood’s Slow Cooker Macaroni and Cheese so rich but not heavy. Evaporated milk provides body and silkiness, while whole milk keeps things light and creamy.
Can I make this recipe gluten free?
Definitely! Swap in your favorite gluten free elbow macaroni—just keep an eye on the pasta as it parboils, since gluten free varieties can break down quicker. The rest of the ingredients are naturally gluten free.
How do I keep the mac and cheese from getting greasy or separating?
Be sure to use freshly shredded cheese rather than pre-grated, which often has anti-caking agents that can affect texture. Also, avoid overcooking—the custard should set, not bubble for hours. These tips help lock in the creamy consistency that makes this dish so irresistible.
Is it okay to double this recipe for a bigger crowd?
Of course! If your slow cooker is big enough, you can double Trisha Yearwood’s Slow Cooker Macaroni and Cheese. Just be careful not to overfill; the top layer needs to cook evenly. You might need to add an extra 30–45 minutes to the cook time, but it’s perfect for parties and potlucks.
Final Thoughts
If you love creamy, nostalgic comfort food, you owe it to yourself to try Trisha Yearwood’s Slow Cooker Macaroni and Cheese. It’s one of those dishes that gets rave reviews every time, and after one steaming, cheesy scoop you’ll completely understand why. So dig out that slow cooker, gather your favorite people, and treat everyone to a southern classic that tastes like home!
Print
Trisha Yearwood’s Slow Cooker Macaroni and Cheese Recipe
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Trisha Yearwood’s Slow Cooker Macaroni and Cheese is a comforting and cheesy dish that is perfect for a family meal or a potluck gathering. Creamy and rich, this mac and cheese is made with a blend of cheddar cheese, eggs, and evaporated milk, all cooked to perfection in a slow cooker.
Ingredients
Macaroni and Cheese:
- 2 cups uncooked elbow macaroni
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 large eggs
- 1 (12-ounce) can evaporated milk
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups (about 10 ounces) shredded sharp cheddar cheese, divided
Additional:
- Nonstick cooking spray
Instructions
- Spray Slow Cooker: Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray.
- Cook Macaroni: Cook the macaroni in boiling salted water for about 6 minutes until barely tender. Drain and return to the pot. Stir in melted butter.
- Prepare Mixture: Whisk together eggs, evaporated milk, whole milk, salt, and pepper. Add most of the cheese and macaroni, mix well.
- Slow Cook: Pour mixture into slow cooker, top with reserved cheese. Cook on low for 2 1/2 to 3 hours until set. Rest for 10–15 mins before serving.
Notes
- Avoid overcooking pasta before adding to the slow cooker—it will finish cooking in the custard.
- For a richer flavor, use a mix of cheddar and Monterey Jack or add a pinch of dry mustard.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course, Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 410mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg
