Crock Pot Macaroni And Cheese Recipe Trisha Yearwood Recipe For Banana

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.

SLOW COOKER MACARONI AND CHEESE

Slow Cooker Macaroni and Cheese image

Provided by Trisha Yearwood

Categories main-dish

Time 3h25m

Yield 12 servings

Number Of Ingredients 10

Ingredients

Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

Steps:

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

SLOW COOKER MAC AND CHEESE

Slow Cooker Mac and Cheese image

This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I'm always asked for the recipe!

Provided by Cathy P

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes

Time 3h25m

Yield 12

Number Of Ingredients 9

Ingredients

1 (16 ounce) package elbow macaroni
½ cup butter
salt and ground black pepper to taste
1 (16 ounce) package shredded Cheddar cheese, divided
1 (5 ounce) can evaporated milk
2 eggs, well beaten
2 cups whole milk
1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
1 pinch paprika, or as desired

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
Cook on Low for 3 hours.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 33.9 g, Cholesterol 99 mg, Fat 24.7 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 14.8 g, Sodium 524.2 mg, Sugar 4.7 g