This was surprisingly good! I’m not vegan, so I added some 1/2 and 1/2 and butter at the very end. I like that it isn’t trying to pretend to be mac and cheese. The texture is like that, but the flavor is original and yummy. Definitely measure everything, or you’ll run out of room. I have lots of extra sauce, which I’m going to freeze for quick dinner.

I used fusili pasta, and it took a good 1/2 hour to get to the right consistency. I will definitely make this again. I liked this so much, I ordered the whole cookbook!

I appreciate this dish but the pastas are too much soggy, it would have been tastier if they were cooked apart.

I would try 1/2 cup of water.

Good recipe can’t wait to try. If you are cooking the noodles separate, how much water would you recommend using in the sauce recipe?

We made this for a party of one vegetarian, one pescetarian, one white meat only eater and 5 carnivores (including 4 children), as finding something to suit everyone can be really tough! We were so looking forward to this dish as we had made a few other vegetarian/vegan crock pot meals during the week and they had been delicious, however, I’m sorry to say but this was universally hated. It didn’t have anything resembling a cheesy flavour in spite of the nutritional yeast, and made all of the children swear never to try vegan food again (which was obviously not the effect we were hoping to have!). I’m so sorry but this really was a most unappetising recipe in every way 🙁

I made this today and it turned out great! I doubled the recipe because I was using a 4.5 quart slow cooker. My hubby and I both really liked it and I will make it again!

You can cook it on high and cut the time in half.