Vegetarian Mac & Cheese Recipe

Preheat and boil pasta

Preheat oven to 375°F (190°C) if you plan to bake to finish. Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook 1 to 2 minutes less than package directions for al dente (usually 7-8 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook, whisking constantly, for 1 to 2 minutes until the raw flour smell is gone and mixture is bubbling but not browned.

Add liquids

Gradually whisk in 3 cups whole milk and 1 cup vegetable broth (or reserved pasta water) in two additions, whisking until smooth and slightly thickened. Bring to a gentle simmer while stirring; cook for 4–5 minutes until the sauce coats the back of a spoon.

Season the béchamel

Whisk in 1 tsp Dijon mustard, 1 tsp hot sauce (optional), 1.5 tsp kosher salt, 3/4 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg. Taste and adjust salt/pepper as needed.

Melt in cheeses

Reduce heat to low. Gradually stir in 2 cups grated sharp cheddar, 1 cup grated gruyère, and 1 cup finely grated Parmesan, stirring constantly until smooth and fully melted. Do not let the sauce boil. If sauce is too thick, stir in up to 1/2 cup reserved pasta water, 1 tbsp at a time, until desired consistency.

Combine with pasta

Fold the drained pasta into the cheese sauce until evenly coated. Transfer to a 9x9-inch baking dish or ovenproof skillet if you plan to bake. Sprinkle 1/4 cup extra Parmesan over the top if desired.

Finish (bake optional)

For a baked top and crisp crumb, proceed with the crumb topping step below and bake in preheated 375°F (190°C) oven for 12–15 minutes until bubbly and the crumb is golden. Alternatively, serve directly on the stovetop without baking.

Toast panko and soften shallot

In a medium skillet over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add 1 finely minced shallot and sauté for 1–2 minutes until fragrant and translucent but not browned.

Cook crumb until golden

Add 1 cup panko breadcrumbs to the skillet and stir to coat with the butter/shallot mixture. Cook, stirring frequently, for 4–6 minutes until the panko is evenly golden and crisp. Remove from heat.

Finish crumb

Stir in 2 tbsp finely chopped fresh parsley, 1/2 tsp lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning. Let the crumb cool slightly; it will crisp further as it sits.

Top mac & cheese

Evenly sprinkle the shallot-panko crumb over the assembled mac & cheese. If baking, place in the oven for 12–15 minutes at 375°F until topping is golden and sauce is bubbling. If serving stove-top, scatter the crumb on just before serving to retain crunch.

Remove the baked mac & cheese from oven and let rest 5 minutes. Garnish with additional 1/4 cup grated Parmesan (optional) and 2 tbsp chopped chives or parsley. Serve warm.

Leftovers: store tightly covered in refrigerator up to 3 days. Reheat gently in oven at 325°F until warmed through, adding a splash of milk to loosen sauce if needed.