Mac and cheese has been one of my favorite comfort foods for as long as I can remember. When I was a kid my mom would make it along with her amazing baked beans and I’d be in heaven. Those two dishes go together like peanut butter and jelly in my mind, and as an adult I try to make them as a pair whenever I’m feeling a little indulgent and nostalgic.
This post covers the mac and cheese part of that duo (the baked beans half can be found here). It’s super simple because it’s really a set-it-and-forget-it kind of thing. Just cook the macaroni until it’s al dente, and then toss it, along with everything else, into a slow cooker and let the work be done for you. Easy.
When my mom made her mac and cheese for the family it would have a few different kinds of cheese in it, and that’s something I did here as well. Except, plant-based versions, of course. There are more and more of these popping up all the time, which I’m super grateful for. I love that the market is being flooded with options because it not only encourages the companies to step up their products, but it also helps to lower prices. At least in theory; most of these are still like five bucks per bag. In this case I used both Violife cheddar and mozzarella shreds. They’re a company that I’m seeing a lot of lately, and I really think their shreds are top notch. They’re thick and there’s a little bit of a smokiness to them that I absolutely adore. But whatever your favorite brand is, it’ll work perfectly with this recipe.
Tell Me What You Think
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
- Stir all ingredients together in slow cooker until they're thoroughly mixed. Cook on low for two hours, stirring every 20 minutes.