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One-Pot Baked Mac & Cheese

2.89 from 117 votes
This recipe is creamy, crispy, and absolutely delicious. Bonus: it requires just one pot!
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Mac and Cheese
  • 1/4 cup (56 g) vegan butter
  • 1/4 cup (31 g) all-purpose flour
  • 3 cups (720 mL) plain, unsweetened rice milk
  • 3 cups (720 mL) water
  • 1 lb (16 oz; 453 g) uncooked pasta (cellantani or macaroni preferred)
  • 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
  • 3 cups (339 g) vegan cheese shreds (cheddar or combo of your favorites)
  • 1/2 cup (113 g) cashew cream (optional) (recipe here)
Topping
  • 1/2 cup (60 g) vegan breadcrumbs
  • 1 cup (56 g) French fried onions (can sub more breadcrumbs)
  • 1 tsp dried parsley
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Equipment

  • Cast Iron Skillet

Method
 

  1. Preheat the oven to 350°F.
  2. In a large cast iron skillet over medium heat, melt the butter.
  3. Whisk in the flour until well combined to form a roux.
  4. 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.
  5. 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).
  6. Remove from heat and stir in the cheese until melted. If using, stir in the cashew cream.
  7. Taste and add more salt and pepper, as desired.
  8. Stir together the ingredients for the topping and sprinkle on top.
  9. Carefully cover the pan tightly in foil. Place in the oven for 15 minutes, then carefully remove the foil and bake for 5 more minutes.
  10. Serve immediately.