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

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.

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.

CHILI MAC AND CHEESE



Chili Mac and Cheese image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

Kosher salt and black pepper
2 cups (8 ounces) macaroni
2 tablespoons vegetable oil
1 small red onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
8 ounces lean ground beef
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
One 15-ounce can kidney beans, undrained
One 14.5-ounce can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
4 ounces cream cheese
2 cups shredded sharp Cheddar, plus extra for garnish
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 green onions, chopped
Corn chips, such as Tostitos Scoops, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
  • Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
  • In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
  • Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

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