Sunday, March 6, 2011

Trisha's Crockpot Macaroni & Cheese {Potluck Sunday}

Today's recipe is perfectly fitting for our Potluck Sunday theme. You can guarantee that when you attend most any church or family potlucks that you will find a big dish of Homemade Macaroni and Cheese gracing the table.

Macaroni and Cheese is one of those dishes that will feed an army and please just about everyone. Today I want to share my girl, Trisha Yearwoods Slow Cooker Macaroni and Cheese recipe.

This macaroni and cheese dish is very good, very simple, and only requires a handful of ingredients. It does take about 3 hours to cook, so the hardest part of the whole thing is just having a little patience.

I kept finding myself peeking under the lid to check out what was going on LOL. I know not to do that with crock pot recipes, but it's so hard to resist the aroma.

I'm sure I will get slammed by the high calorie and butter police, but that's OK, everything in moderation right? You can pair this dish with a vegetable and salad on the side to help cut down on some of the fat.

Keep in mind that you can always substitute with whole wheat pasta, light cheese, 2% or fat free milk and less butter. I'm not sure what the results would be like by changing up the ingredients, so keep that in mind if you go with a lighter version.

As for me I will make it just as the recipe states and just eat less LOL. Believe me I am not eating homemade macaroni and cheese every week. This recipe is one of those recipes I save for a special occasion, potluck, or holiday get together because this dish is that evil. 

I have added some step by step photos of just how easy this macaroni and cheese is to make. This is a toss everything in the slow cooker kind of recipe. Well, at least that is what I accidentally did. As you can see by the above photo I forgot to pre cook the macaroni before adding it.

For some reason I thought it said un cooked, but I didn't it said cooked. I am happy to say that in the end the macaroni and cheese turned out great even without cooking the macaroni first. If you're looking for a easy dish to take to a get together, I recommend Trisha's Slow Cooker Mac & Cheese.








Trisha's Crock pot Macaroni & Cheese

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

Directions:
In a larger 4 quart crock pot sprayed with cooking spray, mix the macaroni, milk, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.

Sprinkle the reserved cheese on top of the mixture and then sprinkle with paprika. Cook on low for 3 hours and 15 minutes. Turn off the crock pot, stir the mixture and serve.

Note: If you don't have a crock pot , grease a 9 x 13 inch pan with butter, add the mixture and bake at 350 degrees for 50 minutes.

My crock pot gets pretty hot, so check your macaroni and cheese after about 2 hours. Mine took a little over 2 hours to cook.

Recipe yields: 12 servings


34 comments:

Judee@glutenfreeA-Z said... #

Hi,
This is my first time on your blog. The food looks really delicious.
I linked a red cabbage and Carrot Coleslaw recipe to your Sunday Potluck which is low in fat and high in slimming vegetables. It's a great complement to eat with your macoroni and cheese dish..

Siggy Spice said... #

Ohhhh Tina....that Mac and Cheese looks SOOOO fabulous...makes me want to Freak the Freak Out, lol! Thanks so much for posting and for hosting my favorite potluck ;)

Heidi said... #

Can't wait to try that mac&cheese! I linked up my Lemon Cheesecake pie which I made the first time my father-in-law visited from Maryland, now he's heading to Texas again for Spring Break. Thanks for hosting!

Andrea (Andreas Kitchen) said... #

Hi Tina! This week I am sharing my recipe for Mashed Garnet Yams With Bacon And Chipotle. I made it twice last week (I forgot to measure how much it made the first time!) It is really an incredible combination of flavors and I am happy to have more in the fridge right now!
Thanks for hosting!

Katie @ This Chick Cooks said... #

Oh yummy! That mac and cheese looks so good! Its really cold here today and a big bowl of that would be perfection. Thanks for hosting the swap. I brought peanut butter balls.

Holly said... #

Oh my goodness! Mac n Cheese in a crockpot! Awesome! I am so making this!! : )

Michelle @ On and Off My Plate said... #

OMGosh...comfort food in a crockpot....thans for sharing an easy version of M & C! As always, my thanks for hosting the hop as well.

Happy Sunday.

Heather Lynne said... #

Wow your mac n cheese looks awesome! I love making homemade macaroni and cheese but it always takes too long. I love that this version goes in the crock=pot so I could make it early in the day for dinner.

Jane said... #

I never tried Mac & Cheese in the crock pot. I've got to give this a try! Thanks!

Jennifurla said... #

No butter police here...I just made a cake that used 4 sticks! LOL

This looks so great.

thecountrycook said... #

I have had good luck with Trisha's recipes so I know this will be no exception! :)
Oh - I made the German Chocolate Cheesecake. It turned out great. That frosting was amazing!!

Rhondi said... #

Oh my gosh! I can't wait to make this mac 'n cheese. I'm really enjoying the Trisha recipes you are making. I have to get her cookbooks, since I love southern food too. We are practically neighbors!

a moderate life said... #

Hi Tina, I have to say, I think YOU cooked the recipe right with uncooked macaroni. 1 measuring cup of cooked macaroni to serve 12 people is not right. 1 cup uncooked will swell up with the liquid and make far more volume. I dont think 1 cup already cooked macaroni would stand up to 3 hours in a crock pot and still be good. I will certainly try it your way first cause I think it is RIGHT! I am linking up a divine way to cook chicken. Turn it upside down! Enjoy your sunday evening. All the best, Alex

Tina at Mommy's Kitchen said... #

I assumed by the recipe 8 - ounces elbow macaroni, cooked would mean to meausre 8 oz of dry macaroni first and then cook it. I don't think one cup (8oz) cooked would be near enough for this recipe.

Priyanka said... #

Loved your recipe :)

The Simple Girl said... #

Oh my, yum! I'm going to give that a try! :)

Meg said... #

PS- Your recipes look DELICIOUS and I can't wait to try one out!

Micha @ Cookin' Mimi said... #

That mac-n-cheese looks scrumptious. I tried making it once before in the slow cooker and it didn't turn out right but you and Trisha have given me hope. I think this will make an appearance at Easter Dinner.

Anonymous said... #

Do you still happen to have the recipe links which were in today's linky tool? There was a pizza palmier recipe there I wanted to try and I can't find the link by searching other places. Thanks!! -Eve

Donna C. said... #

I made a double recipe of the Crockpot Macaroni and Cheese for our church Chili Cook-Off so the kids would have something they liked. By the time I got over to taste it, it was GONE! The recipe worked perfectly and everyone loved it. Two hours on high is plenty.

Raine said... #

I just made this delicious dinner and we love it :) I agree that there was not enough macaroni, so i added macaroni and decreased the cheese because I used pre shredded. I think I really have it figured out for next time. I cooked the mac first and it did come out a little mushy, but I am not brave enough to not cook them at all. Next time I am going to undercook them. Thanks for the recipe!

Anonymous said... #

I have been making Mac and Cheese in the crock pot (same recipe btw)for at least 20 years. I have always cooked the macaroni first according to the directions. It has never been mushy, I cook it Al dente. Always so good and I now have to double everything and make it it my big crock pot. I don't even put any butter in mine at all and it is just as good. Mine does look a little creamier than your picture, and that is probably the difference between cooking the pasta and not cooking it, but the taste is what matters. I may have to try it your way by not cooking the macaroni. We actually had a family gathering today and it was Italian fare. One of my great-nephews came up to me and said "did you bring your mac & cheese"? I told him I thought it would be a little pasta overload with all that we had.

Krysta Bell said... #

I just made this mac n cheese tonight!! It is amazing!! I put my foot right in it!! My husband's mother makes good stuff apparently but to him its better!!! WOW am I EXCITED!!!! I followed it almost to a T but changed the temp and time as I was on a time crunch, but it is amazing!!!! THANK YOU THANK YOU THANK YOU!! TRY THIS!!! its easy simple and delicious!! also opt for low saturated fat and cholesterol butter, such as vegetable oil spread, its healthier!!

Kayla said... #

I'm a bit confused. 8 ounces is equivalent to a cup and that's supposed to be 12 servings?

Tina Butler said... #

@kayla that is what the recipe stated for the servings in Trisha's cookbook and on the foodnetwork here is the link: http://www.foodnetwork.com/recipes/crockpot-macaroni-and-cheese-recipe/index.html

Kathleen said... #

Why does it look like the milk curdeld? Followed recipe but cooked in the oven. Any suggestions would be great. I was so looking forward to this. :(

Lindsey B said... #

YUM! This has become my staple recipe for macaroni & cheese! I have your blog bookmarked! passed it on to my sister as well! I have made this one 20+ plus times! SOOO GOOD! this is the only recipe we use for family events, etc....

I don't cook my noodles before I put them in, another reason I love it! I use bag cheese...I cook it on low for 2 hours, stir it and put it on warm and it is at perfection at the 2.5 mark!

Thanks for sharing!


Lindsey

Sheri Bowman said... #

I have tried probably a dozen recipies for mac and cheese and they all turn out clumpy and greasy when cooked due to the cheddar cheese. I am hoping this one turns out good, I am planning on trying it this 4th of July.

Mrs. Wonderful said... #

I've read the reviews and giving it a go. My family loves mac & cheese. I don't do boxed and the real deal takes time. A crock-pot version is too good to be true.

I noticed some confusion among readers regarding the amount of macaroni. Ounces are weight and cups, teaspoons, etc. are volume. I looked up the ratio of uncooked to cooked and it's 1:2.1...so basically the cooked macaroni doubles its weight.

I'm going with 8 ounces of uncooked and praying it'll turn out. I also cut back on the cheese after reading Sheri Bowman's experience with the oil.

Crossing my fingers!

Mrs. Wonderful said... #

Update to yesterday's comment:

It turned out really good. Here's what I changed as well as some helpful hints:

*8 oz. dry macaroni
*3 eggs
*1 c. fat-free milk (that's all we had)
*1/2 c. fat-free half and half
*no butter
*1 pound shredded cheese

I didn't put the last portion of cheese on top until it was done.

I noticed the pasta wanted to clump together. I ended up stirring the ingredients several times during the cooking process.

When it's done, IT'S DONE! The macaroni will continue to expand, turning the dish into a solid mass of cheese flavored goo (as discovered after letting it sit).

I tasted the true finished product and it was wonderful. Not grainy or overly greasy. Too bad no one else did...lol.

In closing, I plan on making this recipe again. Thank you for sharing!

Anonymous said... #

I made this to take to a pot luck dinner. It was gone so fast! I made a few changes to the recipe: I forgot the eggs (unintentionally), I used 14 ounces of penne pasta, and I used a combo of sharp cheddar and Colby jack cheese for a total of 24 ounces. My crock pot is 6 quarts and it was ready in 3 hours. This is not a low cal dish by any means. I did use whole wheat penne, but everything else was the real deal. It is really yummy and so easy!

Tina Butler said... #

I really dislike eggs in macaroni and cheese, because it comes out curdled looking. Next time I will remember you unintentional trick.

Laura said... #

Made this tonight and I did 8oz macaroni by WEIGHT, which ended up being just under 2 cups of uncooked macaroni. Then I cooked it al Dente and followed the rest of the recipe. I feel that it was the perfect measure of macaroni - it wasn't dry OR soupy, but I really wish the cheese hadn't been so clumpy - which, unfortunately is the typically result of using cheddar. Would love a super smooth and cheesy version like Stouffer's mac and cheese. Has anyone tried Velveeta or American with this recipe? I just wonder if that would eliminate the clumpy cheese curds from the finished product.

Anonymous said... #

I agree about the clumpiness of the cheese, I would definitely try it again with valveeta. I made mine with colby jack cheese. I also think stirring it a few times would help with the clumpiness