Smoky mac and cheese

Today I tried my second recipe from The Vegan Slow Cooker. Another simple recipe: smoky mac and cheese. We still didn’t have any food in the house so I had to wait for my husband to get home with the macaroni and soy cheese before I could get the slow cooker on. I’m not a big fan of soy cheese anyway so whenever I make this type of thing I tend to just make a creamy sauce and add seasoning skipping the cheese altogether. Hubby ended up getting tofutti mozzarella style slices, which were probably the wrong cheese in this scenario too. We got to one hour 20 with non-wholemeal pasta and the sauce was still a bit runny and we needed to eat so we stuffed it into a pan on the hob for five mins, stuck in some frozen peas and a bit of Jamaican jerk seasoning, salt and pepper. My husband then reminded me it would probably get thicker once it started to cool down and the cheese solidified slightly in the sauce.

Overall this recipe didn’t really work for me. I think I need to try some different types of cheese to get it to taste right. I would probably add more liquid smoke as well, although it might be my cold that is stopping me from tasting properly. The pasta seemed to cook fine in the allotted time. I would say if you were having this on its own the portion size is a bit small. If you put in a reasonable amount of veg (one of the suggestions) or have it as a side or with a bread of some sort its probably about right. I am way more excited about the other recipes I’m going to be trying this week, I don’t think this one will become a “go-to” recipe unless I can find a decent soy cheese that I like.

2 thoughts on “Smoky mac and cheese

  1. October 21, 2011 at 8:06 pm

    Do you guys have Daiya in the UK? It’s my favorite for this dish.

    Also there’s no reason to not use your favorite creamy sauce instead. I bet it would work fine in the slow cooker. Please let me know if you try it!

    1. October 21, 2011 at 8:26 pm

      I’ve never seen daiya over here. Hubby is over in the states beginning of November so maybe i’ll put it on the list. Everyone seems to rave about it. I’ve heard good things about vegusto and vegourmet so perhaps I need to give those a try. I may well just try my usual recipe as you suggest. I will be sure to let you know if I do!

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