I was craving my Mom's mac and cheese today. I put this together, and it turn out to be this rich, creamy dream of a dinner... with lots of leftovers.
In your crock pot, add and stir together:
250 g whole wheat bow ties (about 8 oz)
2 cups shredded vegan cheddar
4 cups soy milk
1 cup shredded vegan mozzarella
2 cubes of veggie bouillon, crumbled with your fingers
1/2 tsp soy sauce
1/2 tbsp salt
1/2 tsp pepper
1/2 tsp paprika
Let cook for 1 hour. Stir, and check to see if the pasta is tender. If not, stir and check every half hour. Mine took 1 1/2 hours to cook.
Next time, I'm adding chopped broccoli.