Not one, not two, but THREE plant-based cheeses make this 3 Cheese Vegan Mac and Cheese extra delicious! It’s rich, creamy, and it all comes together in a single skillet. Don’t skip that crispy panko topping!

Wooden spatula scooping vegan mac and cheese from skillet.

Growing up, I was that rare kid who just wasn’t that into boxed macaroni and cheese. It was homemade or nothing, and what I really loved was baked mac and cheese with a crispy topping. This 3 cheese vegan mac and cheese is the plant-based version of my favourite mac and cheese when I was a kid: totally nostalgic, ultra cheesy (again: THREE cheeses!), and super creamy. (Childhood me would have also loved this Baked Vegan Mac and Cheese!)

Why This Vegan Mac and Cheese Will Be a New Classic

When I first went vegan, this macaroni and cheese recipe was all that I was wishing for and even more. It’s got the flavour and texture of the traditional version, without the dairy! Here’s what makes it so divine.

  • ALL the cheese. I use a variety of vegan cheeses in this recipe, including mellow gooey mozzarella, sharper cheddar, and nutty Parmesan.
  • The perfect crispy topping. The panko crust baked on top is crunchy, delicious, golden brown, and buttery for maximum deliciousness.
  • Easy to make. It’s all made in one skillet! The pasta cooks right in the sauce and if you use a cast iron skillet, you’ll just pop that right in the oven 
Ingredients for 3 cheese vegan mac and cheese.

Notes on Ingredients

Here’s the list of ingredients you’ll need to make 3 cheese vegan mac and cheese! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Oil – Or butter if you prefer.
  • Onion and garlic – These add depth to the sauce. Be sure to mince them finely.
  • Elbow macaroni – Remember, we’re cooking the pasta in the sauce, so you don’t need to cook it first!
  • Plant milk – Unsweetened, unflavoured non-dairy milk. I like to use cashew milk.
  • Vegan butter – I use my homemade Vegan Butter.
  • Flour and tapioca starch – To thicken the sauce.
  • Seasonings – Garlic powder, onion powder, paprika, ground mustard, fine sea salt, and freshly ground black pepper.
  • Vegan cheese – I use mozzarella, sharp cheddar, and Parmesan. Be sure to use varieties that melt well!
  • Parsley – For garnish.
  • Panko topping – You’ll need butter, panko, salt, and ground black pepper.

How to Make 3 Cheese Vegan Mac and Cheese

This step-by-step guide will show you how it’s done!

Onion and garlic cooking in skillet.
Cook the aromatics.
Stirring pasta into vegan cream sauce.
Make the sauce, then add the pasta.
  • Cook the aromatics. Melt the coconut oil in a skillet set over medium-high heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic and cook until fragrant.
  • Start the roux. Add the butter and once it melts, whisk in the flour and tapioca starch. Cook for 2 minutes.
  • Make the sauce. Stir in the vegan milk and seasonings and cook for a minute. Add the pasta and bring to a boil.
Pasta simmering in skillet of vegan cream sauce.
Simmer.
Stirring shredded vegan cheese into skillet of mac and cheese.
Add the cheese.
  • Simmer. Reduce the heat to a simmer and cook for about 15 minutes, or until the pasta is al dente and the sauce has thickened. Start preheating your oven to 350ºF while the pasta simmers.
  • Make it cheesy. Fold the cheese into the pasta, reserving 1/2 cup for topping. Remove from heat and season to taste, then add the reserved cheese over the top.
Panko mixture added to skillet of 3 cheese vegan mac and cheese.
Top with panko.
3 cheese vegan mac and cheese in skillet.
Bake until golden.
  • Add the panko. Mix all of the topping ingredients in a small bowl, then sprinkle over the macaroni and cheese.
  • Bake. Place the skillet in the oven and bake for 15 minutes. Broil during the last few minutes to brown and crisp the topping. 
  • Serve. Garnish with parsley and serve.

Tips and Variations

  • Cook the pasta to al dente. It’ll continue cooking in the sauce when you put the pan in the oven, so you only want to simmer until it’s al dente to keep it from being mushy when it’s ready to eat.
  • Consider a mix-in. Steamed broccoli or cauliflower (like this Cauliflower Mac and Cheese!), diced jalapeños for some heat, or Vegan Bacon Crumbles for some smoky goodness..
  • Let it rest. Before serving, let the mac and cheese cool for about 10 minutes. This will allow the cheese sauce to thicken up even more, making it easier to serve.

Serving Suggestions

I love to serve this 3 cheese vegan mac and cheese with other comfort food faves like Vegan Fried Chicken, Pumpkin Cornbread, and Vegan Baked Beans. For a holiday dinner, it makes the perfect side for Vegan Turkey!

Forkful of vegan mac and cheese being lifted from skillet, showing cheese pull.

How to Store and Reheat Leftovers

  • Refrigerator: Transfer leftover vegan mac and cheese to an airtight container and refrigerate for up to 4 days.
  • Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
  • To reheat: Warm in the microwave or a 350ºF oven until heated through.

More Cheesy Vegan Recipes

Enjoy friends! If you make this vegan mac and cheese, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Wooden spatula digging into skillet of 3 cheese vegan mac and cheese.

3 Cheese Vegan Mac and Cheese

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This easy 3 Cheese Vegan Mac and Cheese is rich, creamy, and it all comes together in a single skillet. Don’t skip that crispy panko topping!
5 (from 2 ratings)
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Ingredients

  • 1 tablespoon oil, or vegan butter, 14g
  • ½ large onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups elbow macaroni, 224g
  • 3 cups unsweetened non-dairy milk, 720mL I used soy milk – add up to 5 cups, 1200mL if needed if you cook yours a bit too long or need more liquid
  • 3 tablespoons vegan butter, (42g)
  • 3 tablespoons flour, 24g
  • 2 teaspoons tapioca starch, 6g
  • 1 teaspoon garlic powder, 3g
  • 1 teaspoon onion powder, 3g
  • 1 teaspoon paprika, 2.5g
  • 1 tablespoon powdered mustard, 7g
  • 1 teaspoon fine sea salt, 6g
  • ¼ teaspoon freshly ground black pepper, 0.5g
  • 3 ½ cups of three types of shredded cheese, divided (I used 1 ½ cup vegan mozzarella, 1 ½ cup vegan sharp cheddar and ½ cup vegan parmesan cheese), 350g total
  • parsley, for garnish

Topping:

  • 3 tablespoons unsalted vegan butter, (42g) melted, if using salted taste before adding the ¼ teaspoon sea salt
  • 1 cup panko bread crumbs, 60g
  • ¼ teaspoon sea salt, 1.5g
  • ¼ teaspoon ground black pepper, 0.5g

Instructions 

  • In a skillet over medium high heat, heat one tablespoon of coconut oil. When hot, add the onion and sauté for about 5 minute until slightly translucent.
  • Add the garlic and saute for about 1 minute until fragrant.
    Add in the butter and whisk the flour and tapioca starch into the butter until the flours/starches are fully incorporated, about 2 minutes.
  • Add the unsweetened non-dairy milk, garlic powder, onion powder, paprika, powdered mustard, salt and pepper, stirring together into a smooth sauce for about 1 minute.
  • Add in the pasta, stirring to combine and bring to a boil.
  • Reduce immediately to a simmer and cook together for about 15 minutes until pasta is al dente (still a bit firm) and the sauce has thickened.
  • Preheat oven to 350°F/180°C degrees. Fold in the cheese into the pasta (except ½ cup) and mix together. Remove from heat. Give it a taste and add more seasonings if desired.
  • Sprinkle the rest of the cheese over the top.

Topping

  • Mix the bread crumbs, salt and pepper and butter together in a small bowl then sprinkle over the entire macaroni and cheese.
  • Bake in the oven for 15 minutes (uncovered) so that pasta becomes set then put under the broil on low for a few minutes until the topping is golden brown. Garnish with parsley. Enjoy!

Notes

  • I recommend Vevan Cheese, Nurishh Cheese, Daiya, and Violife for the best melt. 
  • Refrigerator: Transfer leftover vegan mac and cheese to an airtight container and refrigerate for up to 4 days.
  • Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
  • To reheat: Warm in the microwave or a 350ºF oven until heated through.
Calories: 495kcal, Carbohydrates: 46g, Protein: 18g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 59mg, Sodium: 612mg, Potassium: 151mg, Fiber: 2g, Sugar: 2g, Vitamin A: 896IU, Vitamin C: 1mg, Calcium: 367mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dinner, Side Dish
Author: Jessica Hylton