When friends were visiting, I wanted to make dishes they would love but I didn't want to spend a lot of time cooking. I was thrilled when I spotted this slow cooker Mac and Cheese recipe from Trisha Yearwood. I admit I was a little disappointed that I had to cook the macaroni. After all, wouldn't it be fun to throw everything in the slow cooker and forget about it? Except for the macaroni, that's what you do with this recipe.
All the other ingredients are fairly standard, so I guess the evaporated milk is the secret ingredient that makes this work so well. Am I the only one who never thought to make Mac and Cheese with evaporated milk? I thought it might lack something in flavor, but that wasn't the case at all!
The only change I made was to butter the slow cooker instead of spraying it with cooking spray. Buttering worked fine. This would be a really great recipe for a beginner cook. You could print it on a recipe card and give it as a gift along with a slow cooker to a bride who doesn't cook yet. I bet it would be one of their favorite dishes.
It would be great for times when you need to bring a hot dish to a pot luck or to a scout meeting. Especially when you're having a busy day. It takes almost no time to assemble - then you can do something else and forget about it. Or maybe on a snow day when a filling and hot comforting dish would hit the spot. The flavor is perfect. It's creamy and satisfying, and it makes a lot. Everyone thought it was delicious. And I got to spend more time with my friends!
Trisha Yearwood's Slow Cooker Mac and Cheese
Cooking spray or butter
8 ounces cooked elbow macaroni
1 12-ounce can evaporated milk
1 1/2 cups whole milk (or 2%)
1/4 cup butter, melted
1 teaspoon salt
dash of pepper
2 large eggs, beaten
2 10-ounce bricks sharp cheddar cheese (about 5 cups)
dash of paprika
Cook the macaroni. Butter the slow cooker. Add the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the cheese. Mix. Add the 1/2 cup of cheese on the top, sprinkle with paprika and cook on low for three hours and fifteen minutes.