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!
Servings: 6
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
Instructions
- Preheat your oven to 350°F, then butter a 2-quart casserole dish for all that cheesy goodness.
- Boil 4 quarts of water in a large pan, adding 2 teaspoons of salt for the pasta.
- Cook the macaroni until al dente, which usually takes about 8 to 10 minutes.
- Drain the pasta well before moving on.
- In a large bowl, mix the evaporated milk, whole milk, eggs, melted butter, salt, pepper, and paprika.
- Stir in the macaroni and 4 cups of cheddar cheese, making sure everything is well combined.
- 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.