Revamp your dinner plans by trying out this delicious Trisha Yearwood Mac and Cheese copycat recipe. Your slow cooker will do all the work for you, leaving you more time to tackle other jobs or relax.
You might have heard of the American singer, actress, author and tv personality Patricia Lynn Yearwood. She released her first cookbook back in 2008.
A second book followed in 2010 – Home Cooking with Trisha Yearwood. Here there are more family recipes that came from Trisha’s mother, cousins, aunts, and lifetime friends.
Then came the exciting news that Trisha would be fronting a tv cooking show. And so on April 14, 2012, Trisha’s Southern Kitchen launched on Food Network.
Her mac and cheese is so simple to recreate at home with just a few ingredients and everything is cooked in a slow cooker. For those of you who love mac, it’s sure to be a big hit with your family.
Give this easy Trisha Yearwood crockpot mac and cheese recipe a go and you’ll love its comforting, cheesy taste. It’s ideal for a family dinner or as a decadent treat in the holidays – or just about on any day of the year you want a delicious meal.
Picking The Best Trisha Yearwood Mac and Cheese Ingredients
Depending on your age and background, “macaroni” might mean something different to you than it means to others. Try it out – ask your friends what they understand by the word!
Macaroni appears in older cookbooks. But there’s no agreed consensus on when or where the macaroni cheese dish matured into the pasta bake meal we all love today.
For best results, use elbow-sized macaroni in this recipe. If you pick a smaller or larger kind, your dish might not come out as well as the pasta might be underdone or cooked too much, so you’d need to alter the cooking time.
Sharp cheddar cheese is the best kind to use in cheese recipes. But if you’d like to spice things up a bit, you can use some pepper jack cheese.
Or you could try mixing in some parmesan cheese with the cheddar to make your sauce even cheesier! For a creamier consistency, add in some cream cheese.
Cheddar is a really popular choice because it has a range of flavors from the sharp type used here, to a mellow, creamier taste. And you can also find it in different colors – anything from a pale white to a bright orange.
As cheddar cheese ages, it gets more crumbly and can get drier too.
Pepper jack cheese is infused with peppers and other veg flavors and spices. So it carries some heat, but is also buttery due to it being part of the Monterey Jack family.
Parmesan adds a salty, nutty, and slightly fruity flavor to dishes. It’s gritty and hard so it’s easy to grate, which is why it’s often used to top plates of pasta and soup.
To make cream cheese, milk is added to cream. This type of cheese is easy to spread or stir into a sauce.
Cream cheeses often have added flavors, such as garlic or pepper. The flavor is light but has a bit of a tang to it, so cream cheese can really lift the taste of lots of cheesy dishes.
To give this slow cooker mac and cheese recipe a really creamy texture and taste, both normal milk and evaporated milk are used.
Evaporated milk is made from fresh milk. This is heated until about 60% of its water content has evaporated.
This liquid is then homogenized and canned. The canning process involves it being sterilized to avoid any bacteria developing inside the can.
You’ll find canned evaporated milk in most grocery stores. These are normally 12 fluid ounces in weight, and you’ll see that most recipes adopt this size of can so none is wasted.
Butter is adopted in this crock pot mac and chose recipe to stop the elbow macaroni pieces from sticking to each other. It keeps the mac and cheese from drying out, and along with the grated cheese, makes the sauce decadent and creamy in its rich, buttery flavor.
The butter also helps to bind the other sauce ingredients together due to its fat content.
You’ll see that this recipe uses 2 large eggs which need to be beaten. However, you can use the yolks only if you want to – this can help to avoid the whites making the texture a bit grainy.
If you have an allergy or are not keen on eggs, you can leave them out altogether. A typical mac and cheese dish relies on elbow macaroni, milk, butter, and cheese.
If you remove the eggs, you won’t be affecting the basic taste and consistency of this dish.
Easy Tips For The Best Trisha Yearwood Mac and Cheese
- Don’t be tempted to lift the lid of your slow cooker or crock pot too often! This will result in heat escaping and the temperature dropping, which could result in a mushy pasta dish – yuck.
- Make sure that you pick a decent melting cheese to give your mac and cheese its really gooey, creamy texture. I’ve suggested cheddar, but Jack or Swiss cheese would also work fine.
- Try a range of cheeses, but do stick to the same overall quantity. And whichever cheese you pick, opt for the maturer varieties as this will really add a depth of flavor to your meal.<
- Add uncooked macaroni to your slow cooker. There’s no need to cook it first as the cooking time allows for it to cook through properly in the cooker – and you’ll also save on time and extra washing up!
Trisha Yearwood Mac and Cheese Recipe
- Prep Time10 min
- Cook Time3h15 min
- Total Time3h25 min
- Yield12 portions
- Prepare the Ingredients
Set your slow cooker or crock pot to a low heat. Use the cooking spray to lightly line the inside.
Add your elbow macaroni, whole milk, evaporated milk, butter, beaten eggs, paprika, salt, pepper, and all of the cheddar cheese, except for ¼ cup of the cheese.
Take the leftover cheese and sprinkle it over the top of the other ingredients. You can also add a little extra paprika now if you like.
- Cook the Mac and Cheese
Cover your slow cooker with the lid. Allow the mac and cheese to cook on the low setting for about 3 hours and 15 minutes.
Remember, don’t open the cooker or crockpot too often! An occasional look to make sure it’s cooking ok is sufficient.
Once your timer has buzzed, turn your slow cooker off. Give the mac and cheese a good stir with the spatula.
Serve immediately. We hope you enjoy your delicious dinner!
More Easy Mac and Cheese Recipes You’ll Love
You can make this mac and cheese recipe ahead and store it in your refrigerator. First, allow it to cool a little on your kitchen countertop for about 20 minutes.
Then, use foil or plastic wrap to cover your dish. Or, spoon the mac and cheese into an airtight container.
Place the dish or container on a shelf towards the back of your fridge. Here is the coldest part and it’ll last there for up to 4 days.
To make your meal last longer, you can also use the freezer. Again, use an airtight container and it’s best to eat it within 6 months of freezing (although it will last for up to 18 months frozen).
- 23.8 g Fat
- 19.2 g Carbs
- 18.3 gProtein