trisha yearwood mac and cheese with evaporated milk

*(this is a dry weight so if you have 16 ounces of macaroni, don’t measure with a measuring cup… just use half. Dry weight is different than wet volume.)

Pour into a baking dish and cover with foil. Combine shredded cheddar cheese, uncooked macaroni and the cottage cheese mixture. It is nice to have as a side for other meals down the road. In a food processor or blender, purée cottage cheese, milk, mustard, cayenne, salt, and pepper together. Combining it with milk in the sauce creates just enough liquid for a rich, creamy sauce. Evaporated milk has less than half the water content as regular milk. And I like to save the leftovers in small containers in the freezer. The biggest difference between the two is that evaporated milk is unsweetened and condensed milk has lots of sugar added. This makes a terrific side with chicken and sautéed spinach. Before serving, place crockpot under broiler to brown the top of the mac-n-cheese. You can always let it cook a little longer. Taste to be sure the pasta and other ingredients are to your liking.

Heat on high for ½ hour then low for 1 hour.

Pour in the wet egg and milk mixture and then layer the rest of the cheese on top. Put half of the cheese in the crockpot with macaroni and stir until incorporated. Combine the wet ingredients including evaporated milk, milk, melted butter, eggs, salt, pepper, paprika and parsley in a bowl and set aside.

Spray your crockpot with a vegetable oil of choice and add the strained pasta. Only cook the pasta for half of the time recommended on the box as the pasta will finish cooking in the crockpot. My family loves this recipe! It’s not on my keto diet but I may have to sneak a bite 😉 You can click on the title for the printable version of this recipe.Boil water with a teaspoon of salt and add macaroni. Cover and cook on LOW for 3 hours and 15 minutes.Sprinkle the remaining cheese and paprika on top.Spray a 4-quart slow cooker with cooking spray and add macaroni, evaporated milk, whole milk, butter, salt, pepper, and eggs.TRISHA YEARWOOD’S SLOW COOKER MAC AND CHEESEĨ oz cooked elbow macaroni, cooked only half the time on the boxĢ (10 oz) bricks sharp Cheddar cheese, about 5 cups grated I don’t know what it looks like outside where you are but it looks like this outside my window.īecause in NC everything shuts down during the threat of any kind of precipitation, we are spending the day inside so I thought I’d cook my favorite comfort food recipe for the family.

Trisha yearwood mac and cheese with evaporated milk