Mac and Cheese Recipe for the Slow Cooker, with Vegan Options inside!

Updated: Dec 4, 2019


for normal mac and cheese (corn-free)

  • 1 box (16 OZ) cooked elbow macaroni

  • 1/2 stick butter, cubed -or- 4 tablespoons

  • 1 1/2 cup of milk

  • 3 cups cheddar cheese, shredded

  • 1 cup parmesan cheese, grated (set some aside for extra garnish)

  • 1 cup mozzarella cheese, shredded

  • 1 teaspoon sea salt

  • 1/2 teaspoon pepper

  • cooking spray

for vegan mac and cheese that is also free of gluten, soy, dairy, nut, and corn!

  • 1 box (16 OZ) cooked gluten-free elbow macaroni (I used Banza Chickpea elbow pasta)

  • 1/2 stick butter, cubed -or- 4 tablespoons

  • 1 1/2 cup of milk (I use hempseed milk, however, you can use any milk alternative of your liking)

  • 4 cups vegan cheese, shredded (or two bags of the GoVeggie Vegan cheese)

  • 1 teaspoon sea salt

  • 1 tablespoon parsley

  • cooking spray


  1. Boil a pot of water and cook your box of pasta. When done, drain the water.

  2. Spray slow cooker with cooking spray

  3. Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.

  4. Add milk,m cheese, sea salt, and pepper/parsley. Stir well.

  5. Cover the cooker and cook for 3-hours on low - or - 1-hour and 30 minutes high. *Optional: stir macaroni at the halfway point of cooking*

  6. When time is up, stir well and sprinkle either parmesan or parsley on top for garnish. Serve hot.

If you do not have a slow cooker, put pasta, milk, and cheese in a large baking dish and bake for 50 minutes at 350 degrees F.

#CornFree #intestinalcandidiasis #glutenfree #soyfree #nutfree #dairyfree