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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


  • 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)


  • 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.