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Trisha Yearwood is a huge fan of comfort foods. She is an even bigger fan of meals that can be made ahead of time and are ready to serve with little effort. Yearwood loves the southern comfort food mac and cheese and developed a recipe that contains all flavors of a baked version and results in a creamy and dreamy delight.

trisha yearwood poses at a red carpet event.
Trisha Yearwood | Dominik Bindl/Getty Images

What is the main difference between Trisha’s baked mac and cheese and this slow cooker version?

The main difference between Yearwood’s baked macaroni and cheese recipe and her slow cooker version is that the latter version contains evaporated milk and eggs.

In Yearwood’s casserole version, the elbow macaroni is cooked separately, mixed with the cheese sauce, placed in a baking dish, and baked until cooked through. It also features a crunchy breadcrumb topping.

Traditional macaroni and cheese can be served with any protein or as a main dish with a salad. This comfort food dish is family-friendly and economical.

It also reheats well. Add a splash of milk to loosen before heating in a microwave or on the stovetop to prevent the pasta from sticking to the sides of the pan and burning.

The ingredients for Trisha Yearwood’s Slow Cooker Mac and Cheese

Pulled Pork is another great Trisha Yearwood slow cooker recipe that pairs well with macaroni and cheese.

Yearwood’s Slow Cooker Mac and Cheese ingredients include the following pantry staples.

Cheddar cheese’s main ingredient, giving the dish its traditional orange-yellow color and sharp, cheesy flavor.

The dish also requires cooked elbow macaroni, a can of evaporated milk, whole milk, butter, and salt.

Also included are 1 1/2 cups whole milk, pepper, eggs, and paprika.

How to make this delicious main dish meal

Trisha’s un-fried chicken is a super accompaniment to her slow cooker macaroni and cheese.
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Trisha Yearwood’s ‘Super Easy’ Holiday Baked Ham with Brown Sugar Glaze Has Just 3 Ingredients

In a large 4-quart slow cooker sprayed with cooking spray, mix 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, followed by paprika.

Cover and cook on low heat for 3 hours and 15 minutes.

Then, turn off the slow cooker, stir the mixture and serve hot.

If you don’t have a slow cooker, this recipe is easily adaptable to making in the oven.

For that version, grease a 9-by-13-by-2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.

Trisha’s Southern Kitchen airs Saturdays at noon EST on the Food Network.

The full recipe and video are available on the Food Network website.

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