Mac-and-Cheese Monday: Slow Cooked Mac and Cheesy

September 23rd, 2013 1:11 pm by Kelly Garbato

Mac-and-Cheese Monday - Mac and Cheesy [Fresh from the Vegan Slow Cooker] (0006)

This week’s mac & cheese is a bit of a departure from the norm, since it’s slow cooked. The afternoon that I made it the thermometer topped 90F, so it was rather refreshing not to have to stand over the stove for an hour plus. Just ten minutes to cook the broth and taters and that was it. Shiny!

Aside from last year’s Christmas pizza, we really haven’t had a ton of luck with our slow cooker. To be fair, we haven’t done very much experimenting with it, either. Can you say “vicious circle”? I even own a copy of Robin Robertson’s Fresh from the Vegan Slow Cooker – it was a x-mas present to myself, actually! – but it hasn’t provided the motivation I’d banked on. Slow cookers require so much advance planning, yo! So not my forte.

Luckily, the Mac and Cheesy recipe is easy peasy, at least as far as crockpot dishes go. It takes maybe a half hour to set up, and then just 2 1/2 hours to cook. Technically you’re supposed to soak the cashews overnight – ugh, there go the preparations, getting away from me again! – but I let them sit for a mere hour and it worked well enough.

Mac-and-Cheese Monday - Mac and Cheesy [Fresh from the Vegan Slow Cooker] (0001)

Veggie broth, cashews, and boiled potatoes form the base of the cheese sauce, which is further seasoned with nooch, mustard, miso, lemon juice, onions, garlic powder, and pimientos (or roasted red peppers! I used a combo and it was mmm, mmm good!). Additional Daiya (or whatever) cheese shreds are optional, but after two hours of cooking, the cheese sauce was so thick and creamy that I didn’t think them necessary. (Ugh I know, what’s wrong with me!? Someone rush me to the doctor stat!)

The finished dish is tasty, but of course not as deliciously junky as one made with 100% procressed vegan cheeses. I used gemelli in place of the traditional elbows or (for me) shells, on accounta I wanted to add some variety to the pictures. As it turns out, the sauce is so thick than you can barely see the shape of the pasta under all the saucy goodness. Shane thought it was fusilli! Ah well.

The recipe only makes eight ounces of pasta, but I was able to double it without trouble. (Though I did have to process the cheese sauce in two batches. My slow cooker may be big enough to handle a double batch; my blender, not so much.) Don’t try this at home unless you have at least an 8-quart slow cooker, as the original recipe calls for a minimum of four!

Mac-and-Cheese Monday - Mac and Cheesy [Fresh from the Vegan Slow Cooker] (0003)

 
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