Jalapeño Popper Mac and Cheese
- Simple
- 0:20 m
- 13 ingredients
You may think we've gone a little crazy, but this bizarre recipe tastes amazing. You know we love a plant-based mac & cheese recipe...and we have an abundance of them! But we always think up new ways to pimp up such a classic dish and... it works! The mac is hearty and cheesy, and the jalapeños add a little kick. Feel free to add more or less jalapeños depending on how hot you like your food. This is comfort food at its finest! A scrumptious plant-based lunch idea and also a great recipe for kids!
Serves: 4
Ingredients
For the jalapeño sausage mix
- 1 tbsp plant-based butter
- 120g jalapeños chopped
- 1 white onion
- 3 plant-based sausages crumbled
For the mac and cheese
- 1 tsp salt
- 1 tsp pepper
- 70g plant-based butter
- 50g plain flour
- 500ml plant-based milk
- 150g plant-based cheese
- 25g nutritional yeast
- 250g macaroni pasta
- breadcrumbs to garnish
- 100g jalapeños to garnish
Before you start
Preheat oven to 180ºC to cook the plant-based sausages, following the packet's instructions | Grater | Frying pan
Step 1
Cooking the jalapeños
- Add 1 tbsp dairy-free butter to the pan along with the onion and jalapeños
- Cook until soft then add your cook plant-based sausages, crumbling them into the pan
- Set the mixture aside
Ingredients
- 1 tbsp plant-based butter
- 120g jalapeños chopped
- 1 white onion
- 3 plant-based sausages crumbled
Step 2
Cook the macaroni
- Put the saucepan on the stove, pour in the water from the kettle, add a generous pinch of salt, pour in the macaroni and cook for 9 minutes (or follow the cooking instructions on the back of the packet)
Ingredients
- 1 tsp salt
- 250g macaroni pasta
Step 3
Make the roux
- Melt the dairy-free butter in the pan, sieve in the flour and stir it into the dairy-free butter to make a thick, sticky roux
- Pour the dairy-free milk into the pan gradually, stirring constantly, until the sauce is smooth and creamy
Ingredients
- 70g plant-based butter
- 50g plain flour
- 500ml plant-based milk
Step 4
Finishing the dish
- Grate the dairy-free cheese and sprinkle the nooch into the pan, stirring constantly, until the dairy-free cheese has melted and combined with the sauce.
- Sprinkle with black pepper
- Add the jalapeño and sausage mix to the sauce along with the cooked macaroni
- Stir until everything is combined
Ingredients
- 1 tsp pepper
- 150g plant-based cheese
- 25g nutritional yeast
Step 5
Time to serve
- Serve in a bowl with toasted breadcrumbs and jalapeños
Ingredients
- breadcrumbs to garnish
- 100g jalapeños to garnish