Vegan-ized comfort food is a beautiful thing. The liquid smoke and cajun seasoning dress this dish up a little, but go ahead and leave them out if you are craving the kind of mac and cheese that you grew up on. This one is extra creamy, and leftovers reheat well.
Recipe ideas and variations
This is a great dish to sneak in a few veggies. Add leftover, pre-cooked vegetables to the slow cooker during the last 30 minutes of cooking.
Smoky Mac & Cheese – in slow cooker
Prep Time: 10 min | Crocking Time: 1 – 1 1/2 hours | 4 Servings
4 cups non dairy milk
2 tbsp vegan chx flavoured bouillion
8 oz dried whole wheat macaroni
2 cups shredded vegan cheddar cheese
1 cup shredded vegan mozzarella cheese
1/4 to 1/2 tsp liquid smoke (optional)
1/2 tsp cajun seasoning (optional)
Salt & Pepper to taste
Oil the crock of your slow cooker. Toss all the ingredients into the slow cooker and stir to combine. Cook on high for 1 to 1 1/2 hours, or until the pasta is al dente. You will get better results if you stir the mixture every 20 to 30 minutes. If you don’t use whole wheat pasta it will cook faster, so check it around 45 minutes. It’s important to check this one frequently or you will end up with mushy pasta.
Recipe thanks to: The Vegan Slow Cooker by Kathy Hester
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