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Trisha Yearwood’s Slow Cooker Mac and Cheese

4.22 from 64 votes
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Course: Side Dish
Cuisine: American

Ingredients

  • 8 ounces cooked elbow macaroni, I only cooked it for half the time on the box
  • 1 (12-ounce) can evaporate 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

  • Beat the eggs in a separate bowl.
  • Combine evaporated milk, whole milk, eggs, melted butter, spices, salt, and cheese. Leave 1/2 cup of cheese to sprinkle on top.
  • Boil elbow macaroni until cooked in salt water (or use dry).
  • Fold the pasta in a crockpot, fill with the mixture, and mix.
  • Sprinkle the casserole with the remaining cheese and paprika. Close the lid and cook for about 50 minutes. Serve hot.

Notes

  • Exclude eggs, if desired. When cooling, the cheese will keep the casserole.
  • Use pasta al dente, or dry. They will have enough time to cook.
  • Replace the cheese with spicy cheese for greater piquancy.
  • For creamy mac and cheese, you can add 4 to 8 ounces of cream cheese.
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