Most everyone knows that Trisha Yearwood can sing country music beautifully. But she also has a cooking show on the Food Network that is one of my favorites. So, when I saw how she makes this recipe in her slow cooker, I simply had to give it a try. I have altered Crockpot Mac-n-Cheese just slightly. It is very cheesy, and the eggs give it a fluffy, custard consistency like soufflé. I have made many mac-n-cheese recipes in the oven and stovetop but the ease of doing this in a slow cooker is another plus.
Boil water with a teaspoon of salt and add macaroni. Only cook the pasta for half of the time recommended on the box as the pasta will finish cooking in the crockpot. Spray your crockpot with a vegetable oil of choice and add the strained pasta. Combine the wet ingredients including evaporated milk, milk, melted butter, eggs, salt, pepper, paprika and parsley in a bowl and set aside. Put half of the cheese in the crockpot with macaroni and stir until incorporated. Pour in the wet egg and milk mixture and then layer the rest of the cheese on top. Heat on high for ½ hour then low for 1 hour. Turn off the crockpot and stir. Taste to be sure the pasta and other ingredients are to your liking. You can always let it cook a little longer. Before serving, place crockpot under broiler to brown the top of the mac-n-cheese. This makes a terrific side with chicken and sautéed spinach. And I like to save the leftovers in small containers in the freezer. It is nice to have as a side for other meals down the road. This recipe serves 8.
*(this is a dry weight so if you have 16 ounces of macaroni, don’t measure with a measuring cup… just use half. Dry weight is different than wet volume.)
Ingredients
Directions
Boil water with a teaspoon of salt and add macaroni. Only cook the pasta for half of the time recommended on the box as the pasta will finish cooking in the crockpot. Spray your crockpot with a vegetable oil of choice and add the strained pasta. Combine the wet ingredients including evaporated milk, milk, melted butter, eggs, salt, pepper, paprika and parsley in a bowl and set aside. Put half of the cheese in the crockpot with macaroni and stir until incorporated. Pour in the wet egg and milk mixture and then layer the rest of the cheese on top. Heat on high for ½ hour then low for 1 hour. Turn off the crockpot and stir. Taste to be sure the pasta and other ingredients are to your liking. You can always let it cook a little longer. Before serving, place crockpot under broiler to brown the top of the mac-n-cheese. This makes a terrific side with chicken and sautéed spinach. And I like to save the leftovers in small containers in the freezer. It is nice to have as a side for other meals down the road. This recipe serves 8.
*(this is a dry weight so if you have 16 ounces of macaroni, don’t measure with a measuring cup… just use half. Dry weight is different than wet volume.)