Jalapeño Popper Mac & Cheese BOSH!.png

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