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!
Slow Cooker Mac and Cheese
Ingredients
- 1 16-oz. package elbow macaroni, cooked
- 1 package Violife Just Like Cheddar Shreds or your favorite plant-based brand
- 1 cup Violife Just Like Mozzarella Shreds
- 1 cup plant-based milk
- 1 Tbsp. nutritional yeast
- 1 tsp. paprika
Instructions
- Stir all ingredients together in slow cooker until they're thoroughly mixed. Cook on low for two hours, stirring every 20 minutes.
Notes
Nutrition
I’ve been looking for a side dish to bring to an upcoming potluck dinner and given that one of my friends is vegan and another has a nut allergy, this dish looks amazing! However, at the moment, I don’t own a slow cooker. Do you think this recipe might work by making the sauce on the stove and cooking it in the oven kind of like a casserole?
Hi Jamie! This will absolutely work in an oven if you don’t have a slow cooker or the time to use it. I’d say make the sauce in a saucepan, mix it with the macaroni in a casserole dish, cover with foil and heat at 400 degrees for 10-15 minutes and you’ll be all set!
What plant based milk do you recommend? I like creamy mac and cheese so I was thinking coconut?
Hi, Cyn. I think just about anything would work. I like soy and oat for a creamier result, but coconut would totally work, too!
Made this for a Friendsgiving because I’m lactose intolerant and my favorite thanksgiving dish is a creamy slow cooked Mac n cheese!! Added pepper and paprika and it was a hit!
That’s so great, Candace! I’m really happy to hear it. 🙂
I am wondering how this heats up? If I make it on Sunday and then eat it for lunch through out the week does it microwave well?
Hi Alissa,
It should be OK to heat in the microwave. I’d maybe add a little bit more of the “milk” so it doesn’t dry out, and try to heat it at half-power, too. If you do those things it shouldn’t be a problem!
Has anyone tried this in an instant pot and if so, what were the steps? I’ve done it many times in the slow cooker but I’m having a “comfort food” night and will be gone most of the evening so won’t be able to stir as this requires.
Hi, Chris. I haven’t done it in an Instant Pot yet, but I have made other pasta in mine. The process I used was to add the pasta and water, cook on high for about five minutes. For this recipe, I think you should just be able to stir in the remaining ingredients once that is done and the heat will melt the “cheese.”
I’ll give it a try in the upcoming week or two and see how it goes. And in the meantime, if you do try this method let me know how it turns out!