Slow Cooker Mac and Cheese

Slow Cooker Mac and Cheese

Yesterday, as I was staring into the pantry and thinking of what to make for the kids’ breakfast, I realized we had a variety of partially used packages of pasta…. elbow, rigatoni, rotini, ditalini… you get the idea.

I decided to first eliminate the mini farfalle and when I referred to them as bow ties, my youngest immediately offered a correction. As far as she’s concerned, that shape is known as “hair bows”. Sounds good to me.

We proceeded to throw together a batch of hair bow and elbow mac & cheese for lunch. What I love about this recipe is that it is super kid-friendly and easily customizable to whatever pastas and cheeses you need to use up. For a little nutritional boost, I sometimes stir in some cooked veggies just prior to serving.

Ingredients for Slow Cooker Mac & Cheese:

16 ounces small size pasta

3 cups vegan cheddar cheese, shredded

1 1/2 cups non-dairy creamer

1 1/2 cups unsweetened almond milk

1 1/2 teaspoons yellow mustard

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

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How to make Slow Cooker Mac and Cheese:

Stir all ingredients together in a medium size slow cooker.

Cover and cook on low approximately 2 hours.

Time will vary depending on pasta size so check on it and stir gently every 30-45 minutes.