Let’s be honest: sometimes, the best meals are the ones that require minimal effort, especially when all you crave is pure comfort food. Enter: Sleepy Girl Slow Cooker Mac & Cheese. This isn’t just *any* mac and cheese; it’s a ridiculously creamy, cheesy, and satisfying dish that practically makes itself. Inspired by the TikTok sensation, this recipe delivers restaurant-quality mac and cheese with a fraction of the work. Forget standing over a hot stove stirring constantly – just dump, set, and forget! Perfect for busy weeknights, potlucks, or when you simply need a big hug in a bowl. Get ready to experience mac & cheese nirvana.
Why You’ll Love This Recipe
- Effortless: Seriously, it’s a dump-and-go recipe.
- Ultra Creamy: The slow cooker transforms the cheese into a velvety smooth sauce.
- Cheesy Goodness: We’re talking layers of flavor from multiple cheeses.
- Crowd-Pleaser: Everyone loves mac and cheese!
- Hands-Off Cooking: Free up your time for other things while dinner cooks itself.
Ingredients
- 1 pound elbow macaroni
- 4 cups shredded cheddar cheese (sharp or medium)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded mozzarella cheese
- 1 (12 ounce) can evaporated milk
- 1 (14.5 ounce) can condensed cheddar cheese soup
- 1/2 cup milk
- 4 tablespoons butter, cut into pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a 6-quart or larger slow cooker, combine the uncooked macaroni, cheddar cheese, Monterey Jack cheese, mozzarella cheese, evaporated milk, condensed cheese soup, milk, butter, garlic powder, onion powder, and pepper.
- Stir Well: Stir everything together until well combined. Make sure the macaroni is submerged in the liquid.
- Cook: Cover and cook on LOW for 2-3 hours, stirring every 30-60 minutes. Cooking time may vary depending on your slow cooker. The macaroni should be tender and the cheese should be melted and creamy.
- Serve: Once cooked, give it a final stir and serve immediately.
Expert Tips
- Don’t Overcook: Overcooking can result in mushy macaroni. Start checking for doneness at 2 hours.
- Cheese Choice: Feel free to experiment with different cheeses! Gruyere, pepper jack, or even a little smoked gouda would be delicious.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
- Creamier Texture: For an even creamier texture, add 2-4 ounces of cream cheese during the last 30 minutes of cooking.
- Stirring is Key: Stirring prevents sticking and ensures even cooking.
Storage
Leftovers: Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the microwave or on the stovetop, adding a splash of milk to restore creaminess if needed.
Freezing: While not ideal (the texture can change), you can freeze mac and cheese. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Sleepy Girl Slow Cooker Mac & Cheese
- Total Time: 2 hrs 20 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy crockpot mac and cheese recipe uses uncooked pasta, milk, and freshly shredded cheese for a rich and comforting side dish everyone will love.
Ingredients
1 pound elbow pasta, uncooked (regular, NOT gluten free, NOT quick cook; Barilla recommended)
2 ½ cups whole milk
12 ounces evaporated milk
12 ounces extra sharp cheddar, shredded (about 3 cups, shred yourself, not bagged)
4 ounces American cheese, shredded (about 1 cup, from the deli)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard
¼ teaspoon garlic powder
Dash of cayenne pepper, to taste
¼ cup butter, cubed
Instructions
1. Spray a 6-quart slow cooker with non-stick spray.
2. Rinse the uncooked pasta well in cold water and drain.
3. Add pasta to crockpot along with whole milk, evaporated milk, shredded cheddar, shredded American cheese, salt, pepper, dry mustard, garlic powder, and cayenne pepper. Stir well, making sure the pasta is mostly submerged in liquid.
4. Dot the top with cubed butter.
5. Cover and cook on low for 1 hour. Remove lid briefly, stir quickly, then replace lid.
6. Check every 30 minutes thereafter until pasta is tender and sauce is creamy, usually 1 hr 45 mins to 2 hrs 20 mins depending on your slow cooker.
7. Once done, sauce will thicken as it cools slightly. Serve warm.
Notes
Do not use bagged shredded cheese — it contains anti-caking agents that make the sauce gritty. Always shred your own cheese from a block.
Use sturdy pasta, not thin noodles, which can turn mushy.
Cook on LOW heat only. Do not turn up the heat or the pasta will overcook.
Condensed milk and evaporated milk are not interchangeable. If needed, you can make evaporated milk by simmering regular milk until reduced by half.
For holidays, test the recipe in your slow cooker beforehand since cooking times vary.
- Prep Time: 20 mins
- Cook Time: 2 hrs
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 574
- Sugar: 10 g
- Sodium: 923 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg