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Vegan Skillet Mac n Cheese

All cooked together in one big cast iron skillet!

Yield: 8 servings

Ingredients

1/4 cup vegan butter

1/4 cup all purpose flour

3 cups plain, unsweetened rice milk

3 cups water

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dijon mustard

1 pound (16 ounces) uncooked elbow macaroni

3 cups vegan cheese shreds (cheddar or combo of your favorites)

Crunchy Topping:

1/2 cup vegan breadcrumbs

1 cup French Fried Onions

1 teaspoon dried parsley

1/4 teaspoon garlic powder

1/4 teaspoon salt, optional

You'll need a 12 inch cast iron skillet

Add To

Directions:

Preheat the oven to 350 degrees F

Warm a large 12 inch cast iron skillet over medium heat and melt the butter.

Whisk the flour with the butter to make a roux.

Add the rice milk slowly and constantly continue to whisk.

Add the water and continue whisking.

Add the paprika, garlic powder, onion powder, salt and pepper and mustard.

Add the noodles and stir to combine.

Turn the heat to medium-high and bring the mixture to a boil.

Turn the heat to low and simmer for about 10-15 minutes until the noodles are cooked. Cook a bit longer if the noodles need more time. (Note that a good part of the liquid will thicken, but a bit will remain.)

Remove from the heat and stir in the shredded cheese until it melts.

Taste and add more salt and pepper if desired.

Crunchy topping:
In a small bowl combine together the breadcrumbs, French Fried onions, parsley, garlic powder and salt and sprinkle over the top.

Carefully cover and seal the pan with foil and place in the oven for 15 minutes.

Remove the foil and bake for 5 more minutes.

Serve immediately while the dish is piping hot!

Recipe edited by Webstop
Food photography by Webstop

Please note that some ingredients and brands may not be available in every store.

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