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Spoon digging into a skillet of mac and cheese.

One Skillet Three Cheese Baked Macaroni and Cheese

Print Recipe
This One Skillet Three Cheese Baked Macaroni and Cheese is stuffed with delicious cheeses and topped with a crispy panko bread crust. It’s all made in one skillet!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 495
Author Jessica Hylton

Ingredients

  • 2 cups elbow macaroni
  • 3 cloves garlic minced
  • 3 cups unsweetened non-dairy milk cashew, almond, coconut - I used Silk Cashewmilk
  • 3 tablespoons vegan butter
  • 3 tablespoons whole wheat flour
  • 1 tablespoon powdered mustard
  • 1/2 large onion finely diced 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 1/2 cups of three types of shredded cheese divided (I used mozzarella, sharp cheddar and vegetarian parmesan cheese)
  • parsley for garnish

Topping:

  • 3 tablespoons unsalted vegan butter melted
  • 1 cup whole wheat panko bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • In a skillet over medium high heat, heat one tablespoon of coconut oil. When hot, add the garlic and sauté for about 1 minute until fragrant. Add the pasta, unsweetened non-dairy milk, butter, flour, powdered mustard, onion and the salt and pepper stir and bring to a boil.
  • Reduce 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 degrees. Fold in the cheese except 1/4 and mix together. 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.

Notes

 
If you don’t have non dairy milk or vegan butter you may use regular milk and regular butter.
When doubling this recipe, you won’t need all of the cheese. I used 5 cups when doubling.

Nutrition

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