Today’s summer meal is one made in a slow cooker. I recently started watching Trisha Yearwood’s new cooking show on the Food Network – Trisha’s Southern Kitchen. I have loved her cookbooks so I knew I would love her show. On one episode, she had a recipe for mac and cheese made in a slow cooker. I had to give it a try.

The slow cooker version turns out different than your regular stove top version. Instead of it having a creaming coating of cheese, you get noodles surrounded by pockets of cheesy goodness. It was delish and a breeze to just toss in the slow cooker. You can always bake this in the oven if you would prefer but it sure is nice to let it cook for 3 hours in the slow cooker.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Slow Cooker Mac and Cheese Print Recipe Pin Recipe Scale 1x 2x 3x Ingredients 8 oz dry elbow macaroni

dry elbow macaroni 1 (12 oz) can evaporated milk

(12 oz) can evaporated milk 1 1/2 cups whole milk

whole milk 1/4 cup of butter, melted

of butter, melted 1 teaspoon salt

salt Dash of pepper

2 large eggs, beaten

large eggs, beaten 20 oz . sharp Cheddar cheese, grated (about 5 cups )

. sharp Cheddar cheese, grated (about ) Dash of paprika Instructions Cook macaroni according pkg. directions and drain. Spray a 4-quart slow cooker with cooking spray. Add the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese to the slow cooker. Stir to combine. Sprinkle the reserved 1/2 cup of cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours. Turn off the slow cooker, stir the mixture and serve hot. Notes This can be baked in a regular oven. Grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

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Recipe adapted from Trisha’s Southern Kitchen.