Macaroni 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 can.
This recipe is a really simple one for the mac ’n’ cheese side of the equation—the baked beans portion can be found here. And when I say simple, I mean simple. It’s five ingredients thrown together in a slow cooker that you check on occasionally and that’s it. Cooking doesn’t get much easier than that, and the payoff is an incredibly flavorful, super comforting dish that everyone will love.
When my mom made her mac ’n’ cheese it had a few different types of cheddar in it. Mine has one in the form of Daiya Cheddar Shreds. I’ve also included their mozzarella for a little variation. If you like a little kick, you can substitute pepperjack instead. Whatever the cheese variation, you won’t go wrong because it’s mac ’n’ cheese and, like pizza, it’s always good.
What’s your favorite comfort food? Let me know in the comments below, and be sure to share this recipe via the social media buttons.
- 1 (16-oz.) package elbow macaroni, cooked
- 1 package Daiya Cheddar Shreds
- 1 cup Daiya Mozzarella Shreds
- 1 cup plant-based milk
- 1 Tbsp. nutritional yeast
- Mix all ingredients together in slow cooker. Cook on low for two hours, stirring every 20 minutes.