Trisha Yearwoods Macaroni And Cheese Recipes

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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

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

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

Categories     Main Course     Side Dish

Time 3h10m

Number Of Ingredients 9

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

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
8 ounces wagon wheel pasta (about 2 1/4 cups)
12 ounces American or processed cheese, such as Velveeta, shredded or chopped
6 ounces pepper jack cheese, shredded
Two 5-ounce cans evaporated milk
A few dashes hot sauce
1 1/2 cups crushed butter crackers, such as Ritz

Steps:

  • Preheat the oven to 425 degrees F. Place six 6-ounce ramekins on a baking sheet.
  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, then drain.
  • Meanwhile, toss the American cheese and pepper jack in a medium saucepan. Add the evaporated milk and some salt and pepper and cook over medium heat, stirring, until smooth and just bubbling. Add hot sauce and season to taste. Stir the cooked pasta into the cheese sauce to coat and divide the macaroni and cheese evenly among the ramekins. Sprinkle the cracker crumbs on top, then bake until the sauce is bubbling and the crackers are golden brown, about 7 minutes.

BROCCOLI CHEDDAR MAC 'N' CHEESE



Broccoli Cheddar Mac 'n' Cheese image

Provided by Trisha Yearwood

Time 40m

Yield 8 servings

Number Of Ingredients 12

Kosher salt
1 pound elbow macaroni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
4 cups freshly grated mild Cheddar
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground yellow mustard
4 cups broccoli florets, finely chopped
10 round butter crackers, hand crushed
1/4 cup chopped fresh flat leaf parsley

Steps:

  • Preheat the broiler.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and reserve.
  • Add the butter to a medium Dutch oven and melt over medium-low heat. Whisk in the flour and keep whisking until roux is a light brown color, about 2 minutes. Slowly add the milk, whisking, until it thickens. Stir in the cheese, garlic powder, cayenne, ground mustard and some salt until cheese is melted. Fold in the broccoli and the drained pasta and stir to combine.
  • Sprinkle the cracker crumbs over the top. Broil, watching carefully, until golden brown on top, about 3 minutes. Sprinkle parsley on top.

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

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.

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