One-Pot Vegan Mac and Cheese
Dig in and enjoy this simple and easy one-pot vegan mac and cheese, that’s both creamy and extra cheesy. Who doesn’t want to make dinner in just one pot? And why shouldn’t it be the best comfort food in the world?
The fact that it’s also vegan is just icing on the cake. Or cheese on the macaroni. And if you’re into amazing vegan cheese recipes, you’ll love my Vegan Cheesy Pull-Apart Bread or my Velvet Vegan Cheese Sauce!
When I was a teenager I had a friend that used to make her macaroni and cheese from a box. Well, actually from two boxes.
She would take two cheese packets and mix them in with the cooked macaroni from one box. She liked her mac and cheese extra cheesy! Who doesn’t?
That’s why today’s recipe for vegan one-pot mac and cheese is extra cheesy too. In honor of my friend…and every other person who likes their comfort food good and cheesy!
What Makes This Recipe Shine?
- Using one pot means we’re not precooking the macaroni in a separate dish, therefore taking advantage of the starchy goodness released from the macaroni noodles as they cook
- Adding thick, creamy plant-based milk makes this dish extra rich and delicious
- Vegan cheddar gives this dish the distinct flavor and color we all crave!
How to Make Vegan Mac and Cheese
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here’s a synopsis of the steps involved to make this simple recipe:
- Cook the Pasta — add the uncooked macaroni, water and cashew milk in a saucepan together over medium heat. Bring to a simmer. Be sure to stir frequently to keep the pasta from clumping together. Reduce heat to low and cook for about 10 minutes, until the noodles are tender and a thick consistency is achieved. If you need to, stir in additional water in 1/4 cup increments.
- Add Butter — Add the vegan butter and garlic powder and stir until it’s distributed throughout.
- Add Vegan Cheddar — Add half of the vegan cheese and stir until it’s melted. Add the remaining half, stirring until it’s melted as well.
- Seasonings — Add salt and pepper to taste.
We hope you love this Vegan One-Pot Mac and Cheese as much as we do! If you decide to make it, take a photo and share it with us using #namelymarly on Instagram or Twitter. We love seeing your photos!
Vegan One-Pot Mac and Cheese
Ingredients
- 12 ounce box Elbow Pasta*
- 1 cup water
- 2 cups Silk Cashew Milk
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2 cups vegan shredded cheddar cheese
- salt and pepper to taste
Instructions
- Place macaroni, water and cashew milk in a saucepan together over medium heat. Bring to a simmer. Be sure to stir frequently to keep the pasta from clumping together. Reduce heat to low and cook for about 10 minutes, until the noodles are tender and a thick consistency is achieved. If you need to, stir in additional water in 1/4 cup increments.
- Add the vegan butter and garlic powder and stir until it’s distributed throughout.
- Add half of the vegan cheese and stir until it’s melted. Add the remaining half, stirring until it’s melted as well.
- Salt and pepper to taste.
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2016 and was updated to include new photos, new text, and an updated recipe in 2021.
Made this and loved it! I’m not sure if it was the vegan cheese I use (Whole Foods brand cheddar shreds), but it wasn’t becoming as saucy as I hoped for, so I added 1 1/2 more tablespoons vegan butter, a little extra water, and 1/4 cup more cheese. It needed a couple extra minutes on the stove to melt, but it turned out so delicious! So rich. The garlic was an extra yummy note of flavor. My new favorite vegan macaroni and cheese recipe, and I’ve tried so many. Thanks for sharing it!
Thanks, Ari! I’m so glad you liked this recipe! I love your adaptations and will add those as a note in the recipe too! Vegan Mac and Cheese sounds like something that needs to be on our meal prepping list this week! Of course, that should be on our list every week…but especially now that the weather is turning towards cooler days!
I have to be honest, I was a little worried that there was not enough liquid. I’m a natural born doubter and added an extra 1/2 cup of water. Thankfully, I needed it. I really love this technique. It’s ingenious, and the dish tastes delicious I added peas and cut up 2 veggie dogs to make it more of a meal. This is my new goto recipe, as it is way too easy.
How much does this recipe make?
Hi Laura. There’s roughly about 7 cups of mac & cheese. Is that what you needed?
Would this be fine with a different milk, soy or almond. We don’t like cashew milk and I don’t know what I’d do with the remaining milk.
Hi Jem! I’ve only made this recipe with cashew milk and it resulted in a creamy dish. However, if you want to try another plant-based milk that’s fine. Just be sure to get the plain, not vanilla flavored. Let me know how it goes!
Pasta is always a win in our house!! My kids could eat it with broccoli and be happy the rest of their life. LOL!! Looks delicious!
I think your kids and me would get along. 🙂
Love everything about this, Marly! That it’s vegan AND made in one pot! Genius! I’ve had a busy work day today and wasn’t sure what I was going to do for dinner…I think you just solved that problem! Thanks!
Thanks Caroline! Mac and cheese is a perfect anecdote for a busy day, imho. 🙂
Who doesn’t love extra cheesy Mac and Cheese? Plus one-pot meals are THE best!
I mean seriously…extra cheesy is the only way to go! 🙂