3 Cheese Vegan Mac and Cheese

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!

Course Dinner, Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 495

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

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

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.

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!

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.