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
Scale
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
