Trisha Yearwood Crockpot Mac And Cheese Food

TRISHA YEARWOOD CROCKPOT MAC AND CHEESE

Trisha Yearwood Crockpot Mac and Cheese image

The best rich and creamy crockpot mac and cheese! This southern comfort food is an easy dump-and-go recipe.

Provided by TipBuzz

Time 3h10m

Number Of Ingredients 9

Ingredients

12 ounces elbow macaroni (about 3 cups uncooked (see note))
12 ounces evaporated milk (see note)
2 1/2 cups milk (whole milk recommended)
1/4 cup butter (melted)
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
3 egg yolks (optional (see note))
18 oz sharp cheddar cheese (grated (about 6 cups))
1/2 teaspoon paprika (or smoked paprika (optional))

Steps:

Use a 4-quart or 6-quart crock pot. Add the elbow macaroni (uncooked), evaporated milk, milk, butter, egg yolks, salt and pepper.
Stir in the grated cheese, reserving the remaining cup for the topping. Mix well.
Sprinkle the reserved cheese and paprika on top. Then seal the lid and cook on LOW for 3 hours.
Remove the lid and taste the pasta to ensure it's to your liking before serving.

Nutrition Facts : ServingSize 4 oz, Calories 382 kcal, Carbohydrate 28 g, Protein 20 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 90 mg, Sodium 553 mg, Fiber 1 g, Sugar 7 g

TRISHA YEARWOOD CROCKPOT MAC AND CHEESE RECIPE

Trisha Yearwood Crockpot Mac and Cheese Recipe image

Provided by insanelygood

Categories Recipes

Time 3h25m

Number Of Ingredients 9

Ingredients

Cooking spray
8 oz elbow macaroni, uncooked
One can 12oz evaporated milk
1 1/2 cups whole milk
1/4 cup of butter, melted (1/4 cup = 1/2 stick)
Two 10oz bricks sharp Cheddar cheese, grated (about 5 cups)
1 tsp salt
Dash of pepper
Dash of paprika

Steps:

Spray crockpot with cooking spray.
Mix in macaroni, evaporated milk, milk, butter, salt, pepper, and all but 1/2 cup of the grated cheese.
Spread the left over cheese on top and sprinkle with paprika.
Cover and cook on low heat for 3 hours and 15 minutes.
Stir and serve hot.
Enjoy!

Nutrition Facts : Calories 200 cal

BAKED MACARONI AND CHEESE

Baked Macaroni and Cheese image

Provided by Trisha Yearwood

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Unsalted butter, for the dish
2 teaspoons kosher salt
1 pound elbow macaroni with ridges
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons all-purpose flour
1 teaspoon kosher salt
2 cups milk
2 cups grated sharp Cheddar
1/2 cup breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

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