Trisha Yearwood Macaroni and Cheese Recipe

This mac and cheese is as rich and creamy as it gets!

Trisha Yearwood’s recipe doesn’t mess around—it’s packed with butter, real cheese. Major Mmmm guys!

One of the keys to getting the right consistency is undercooking the pasta slightly before mixing it with the cheese sauce.

It keeps the noodles from turning mushy while baking, so you end up with the right amount of chew.

I always use freshly shredded cheese instead of pre-shredded, which has added starch that keeps it from melting properly.

This dish bakes up with a golden top that has just the right amount of crispness, giving way to the creamiest mac and cheese underneath!

How to Make Trisha Yearwood Macaroni and Cheese

Ingredients

• 8 oz Elbow Macaroni (cooked)
• 12 oz Evaporated Milk (1 can)
• 1 1/2 cups Whole Milk
• 2 Eggs (large, beaten)
• 1/4 cup Butter (melted)
• 1 tsp Salt
• 5 cups Cheddar Cheese (shredded)
• Dash Pepper
• Dash Paprika

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F, then butter a 2-quart casserole dish for all that cheesy goodness.

Step 2:

Boil 4 quarts of water in a large pan, adding 2 teaspoons of salt for the pasta.

Step 3:

Cook the macaroni until al dente, which usually takes about 8 to 10 minutes.

Drain the pasta well before moving on.

Step 4:

In a large bowl, mix the evaporated milk, whole milk, eggs, melted butter, salt, pepper, and paprika.

Step 5:

Stir in the macaroni and 4 cups of cheddar cheese, making sure everything is well combined.

Step 6:

Pour everything into your prepared casserole dish, then top with the remaining cup of shredded cheese.

Bake until bubbly and golden, about 35 to 40 minutes.

Let it cool for a few minutes before serving.

Tips and Tricks for Making This Recipe

Fresh Cheese Only

I recommend using freshly grated cheese as it melts better and rewards you with a silkier sauce.

Spice It Up

Add a small pinch of cayenne or chili powder for a subtle heat that complements the cheese.

Mixing the Bigger Batch

If you’re feeding more people, you can easily double the recipe and use a larger baking dish.

Swap the Cheeses

Try mixing in some Gruyère or Monterey Jack for a twist on the traditional flavor.

Let It Rest

Allowing the dish to cool a bit after baking helps the cheese sauce to thicken and stabilize.

What to Serve with Trisha Yearwood Macaroni and Cheese

Green Salad

A crisp green salad pairs perfectly with Trisha Yearwood’s macaroni and cheese!

Use fresh ingredients like romaine, spinach, or arugula, and add cherry tomatoes, cucumbers, and a light vinaigrette.

This adds a refreshing contrast to the creamy mac and cheese on your plate.

Garlic Bread

Garlic bread is a classic companion to mac and cheese that is easy and quick to make.

It can be made with a simple spread of butter and garlic on a baguette, topped with parsley, and toasted until golden.

This warm, crunchy side is a treat to dip into the cheesy sauce.

Roasted Brussels Sprouts with Balsamic Glaze

Why not try roasted Brussels sprouts with a balsamic glaze for something a bit different?

Cut them in half, toss with olive oil, and roast until they’re tender and slightly caramelized.

Drizzle balsamic glaze on top for a sweet and savory touch that complements the cheesy flavors.

Spicy Jalapeño Cornbread

For a twist, spicy jalapeño cornbread adds a bit of heat and sweetness that works wonderfully with mac and cheese.

Use fresh jalapeños, adjust spice to your taste, and enjoy how it contrasts with the creamy dish.

It’s both a familiar and unique side you might enjoy trying!

Caprese Skewers

As an unconventional yet choice, consider serving caprese skewers alongside your macaroni and cheese!

These skewers are made with fresh mozzarella balls, cherry tomatoes, and basil leaves drizzled with balsamic reduction.

They are light, visually appealing, and bring a Mediterranean flair to your meal.

Variations and Substitutions

Cheese Options

You can try using sharp Cheddar for a bold flavor.

If you prefer a milder taste, go with mild Cheddar or Colby.

A blend of cheeses like Monterey Jack or Gouda can make things more exciting.

Pasta Alternatives

Elbow macaroni is traditional, but you might enjoy using shells or cavatappi.

For a heartier texture, try whole wheat or gluten-free pasta as a substitute.

Milk and Cream Adjustments

Evaporated milk is in the classic recipe, but cream can add a luscious richness.

If you’re watching calories, swap in reduced-fat milk for a lighter version.

Enhancements

Adding cooked bacon bits or bits of ham can bring some savory goodness.

A hint of mustard or a sprinkle of paprika can introduce a subtle tangy or spicy note.

Don’t Forget the Toppings

Before serving, you can add a crispy breadcrumb topping for lil’ contrast.

Dust the top with some Parmesan cheese for an extra layer of flavor without a tonal verb.

How to Store Leftover Trisha Yearwood Macaroni and Cheese

Refrigeration Basics

You want to store leftover Trisha Yearwood’s macaroni and cheese properly to enjoy it later.

Place the leftovers in an airtight container to keep them fresh in the refrigerator.

You should consume it within three days to ensure the best taste and avoid spoilage.

Using Plastic Wrap

If there’s no airtight container available, use plastic wrap to cover the dish tightly.

Make sure the wrap directly touches the macaroni and cheese to prevent air exposure.

This method helps maintain moisture and flavor.

Freezer Options

You can freeze leftovers for longer storage, up to two months, maintaining the texture.

Use freezer-safe containers or heavy-duty freezer bags to store portions securely.

Label the package with the date to keep track of how long it’s stored.

Common Mistakes to Avoid

Skipping the Freshly Grated Cheese

You’ll want to avoid pre-shredded cheese, even though it’s convenient.

Pre-shredded varieties have anti-caking agents that prevent a smooth, creamy sauce.

Always opt for freshly grated cheese to get that luscious texture you’re aiming for!

Overcooking the Pasta

Keep a close eye on your pasta while it cooks.

Overcooked pasta tends to turn mushy in the slow cooker, which is far from ideal.

Aim for al dente pasta for the best results when it finishes cooking in the dish.

Ignoring the Milk Choice

Not all milk is created equal for this recipe.

Some folks find swapping a portion of the milk with heavy cream results in richer flavor and creaminess.

Avoid using low-fat milk, as it might curdle and affect the consistency you’re going for.