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One-Pot Baked Mac & Cheese

This recipe is creamy, crispy, and absolutely delicious. Bonus: it requires just one pot!
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Servings 6 servings


  • Cast Iron Skillet


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)


  • 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


  • Preheat the oven to 350°F.
  • In a large cast iron skillet 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.
  • Stir together the ingredients for the topping and sprinkle on top.
  • 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.
  • Serve immediately.