and the photo certainly looked creamy and macaroni and cheese-y, but involved throwing non-dairy milk, non-dairy cheese, whole wheat (I used whole grain, not whole wheat) noodles and some optional seasonings in the slow cooker and stirring it now and then. I was skeptical, to say the least. I saw the pretty picture in the book and wondered how it was possible. I've made my share of mac and cheese in my day, and I always cooked the noodles in one pot and made a creamy cheese sauce in another, combined them in a casserole, and baked it in the oven. How on EARTH could some shredded non-dairy cheese and non-dairy milk make something creamy, let alone do it when just dumped in a freaking crock pot?
It did. It does. I used plain unsweetened almond milk (LOVE) and shredded Veggie Cheese. It's not fancy gourmet mac and cheese, but it's insanely creamy and authentically cheese-y. I'm somewhat amazed by how the "cheese" sauce became so smooth and coats the noodles so gorgeously. It really does look like the photo in the book, and tastes and feels like a kid friendly version of mac and cheese. I'm filing this away as an easy thing to feed visiting grandkids.
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