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One-Pot Macaroni & Cheese

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Making mac & cheese just got a whole lot easier. Not only is this mac & cheese creamy, flavorful, and downright delicious, it’s made in one pot. Okay, technically it’s made in a skillet, but you get it.

This recipe requires no straining, no crazy cooking methods, and simple, plant-based ingredients.

Ingredients

For this one-pot mac & cheese, you’ll need the following ingredients:

  • pasta (cellantani or macaroni preferred)
  • vegan butter
  • all-purpose flour
  • unsweetened, plain rice milk
  • water
  • paprika
  • garlic powder
  • onion powder
  • salt & pepper
  • dijon mustard
  • vegan cheddar cheese shreds (or a combo of your favorites)
  • cashew cream, if desired

How to

  1. Make the roux. In a large skillet or sauté pan over medium heat, melt the butter. Whisk in the flour until well combined to form a roux.
  2. Add in the liquid, spices, mustard, and noodles. Slowly add the milk while constantly whisking, then the water. Whisk in the spices and mustard. Stir in the noodles. Turn the heat to medium-high and bring mixture to a boil.
  3. Simmer. Turn down the heat to low and let simmer for about 10-15 minutes (or more, as needed), until the noodles are cooked (a lot of the liquid will be absorbed, but some will remain).
  4. Stir in cheese and cashew cream, if using. Remove from heat and stir in the cheese until melted. If using, stir in the cashew cream.
  5. Serve. Taste and add more salt and pepper, as desired. Serve warm.

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One-Pot Macaroni & Cheese

Making mac & cheese just got a whole lot easier. Not only is this mac & cheese creamy, flavorful, and downright delicious, it's made in one pot and ready in 20 minutes.
5 from 1 vote
Cook Time 20 mins
Total Time 20 mins
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 lb (16 oz; 453 g) uncooked pasta (cellantani or macaroni preferred)
  • 1/4 cup (56 g) vegan butter
  • 1/4 cup (31 g) all-purpose flour
  • 3 cups (720 mL) unsweetened, plain rice milk
  • 3 cups (720 mL) water
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt plus more to taste
  • 1/8 tsp black pepper plus more to taste
  • 1 tsp dijon mustard (optional)
  • 3 cups (339 g) vegan cheddar cheese shreds (or a combo of your favorites)
  • 1/2 cup (120 g) cashew cream (optional) (recipe here)

Instructions
 

  • In a large skillet or sauté pan over medium heat, melt the butter.
  • Whisk in the flour until well combined to form a roux.
  • Slowly add the milk while constantly whisking, then the water. Whisk in the spices and mustard. Stir in the noodles. Turn the heat to medium-high and bring mixture to a boil.
  • Turn down the heat to low and let simmer for about 10-15 minutes (or more, as needed), until the noodles are cooked (a lot of the liquid will be absorbed, but some will remain).
  • Remove from heat and stir in the cheese until melted. If using, stir in the cashew cream.
  • Taste and add more salt and pepper, as desired. Serve warm.
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    • Marissa
    • July 30, 2021
    Reply

    5 stars
    This is the best vegan mac I have ever had!! I’ve been searching for a go-to recipe for the past 7 years, and I’m happy to say I’ve finally found it. I’ll list a few changes I made in case anyone wants to try them. I used cashew milk instead of rice milk because it’s what I had on hand. I used Daiya cheddar cutting board shreds, they’re my favorite. The two actual additions I made were adding 1 tsp lactic acid and 1/4 cup Country Crock margarine to the final product, as a matter of taste preferences. The texture, consistency, and flavor of this mac is fantastic! I made it for a 4th of July party, and several people (who are usually weary at best of my vegan cooking) told me they liked it better than the catered non-vegan mac. That’s a huge win!

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