This Vegan Jalapeno Skillet Mac and Cheese is made in just 1 Skillet! No need for multiple pans! A 30 minute simple vegan spin on a family dinner favorite that is perfectly cheesy with a kick of heat from the added jalapenos. Options for gluten-free soyfree nutfree
Jalapeno Skillet Mac and Cheese in all its cheesy, salty and spicy glory! This is the ultimate vegan comfort food for a cold night and with this recipe, it comes together quicker and easier than one that needs to make the sauce and boil pasta separately!
We make this dish in one skillet on the stovetop. Stovetop Pasta dishes like my Vegan Pesto Skillet Lasagna and my French Onion Skillet Lasagna are among my favorite dishes to make when life gets busy and I crave a comforting meal.
I love the spicy kick of the jalapenos to counterbalance the rich cheese sauce. However, if kids are eating with you, remove the seeds, or add less jalapenos or just to one side of the dish.
We want to bring on the flavor right from the beginning, starting with cooking the pasta in seasoned broth instead of plain water. If your pasta absorbs all the water while cooking, you might want to add a splash more of broth to bring the sauce together.
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Why you will love this skillet Mac
- It needs just 1 skillet
- its easily made without gluten soy nuts
- It’s quick comfort food
- it takes just 25 mins
More Pasta Recipes and pasta casseroles:
Vegan Garlic Chili Oil Pasta with Smoky Pecans
Creamy Vegan Mushroom Pasta with Sundried Tomatoes
Vegan Mac And Cheese Taco Bake ; Mac Taco Casserole
Garlicky Korean Mac and Cheese with Gochujang
Skillet Jalapeño Mac & Cheese
This Vegan Jalapeno Skillet Mac and Cheese is made in just 1 Skillet! No need for multiple pans! A 30 minute simple vegan spin on a family dinner favorite that is perfectly cheesy with a kick of heat from the added jalapenos. Options for gluten-free soyfree nutfree
Servings: 4
Calories: 257kcal
Ingredients
- 1 1/2 cups (157.5 g) elbow or macaroni pasta , about 6 ounces, Use gluten-free pasta for gf
- 2 ½ cups (592 ml) water or broth
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon mellow miso, use chickpea miso for Soyfree
- 1/2 teaspoon Italian seasoning
- 1 teaspoon prepared mustard
- 2 teaspoons ketchup or 1 teaspoon tomato paste
To add later:
- 1/2 cup (113 g) vegan sour cream or vegan cream cheese or vegan yogurt or cashew cream (1/2 cup cashews blended with 3/4 cup water)
- 1 tablespoon vegan butter
- 2 to 3 tablespoons nutritional yeast
- 3/4 cup (84 g) vegan cheese shreds I usually use a mix of vegan mozzarella and vegan cheddar
- 1/2 teaspoon paprika or smoked paprika
- 1/4 teaspoon black pepper
- 2 teaspoons tapioca starch
- 1/2 cup (120 ml) water
- Optional: Add in one cup of chopped small broccoli or other vegetables of choice.
For the topping:
- 1/4 cup of sliced pickled jalapeño
- 1 tablespoon of sliced fresh jalapeño
Instructions
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Heat a large skillet over medium-high heat. Add the water/broth, garlic powder, onion powder, salt, miso, mustard, ketchup, Italian seasoning and mix really well. Press and mix the miso into the broth. It will mix in as the broth starts to heat up.
-
Add in the dried pasta and mix well. Cover with a lid and cook for 11 to 15 minutes, depending on your skillet and the stove. Check at the 11 minute mark if the pasta is done and accordingly add more cooking time.
-
Once the pasta is cooked to preference, open the lid. Add in the nutritional yeast, vegan butter, vegan cream cheese or yogurt or sour cream or cashew cream and 1/2 cup of the cheese shreds. Add paprika and black pepper and mix well until the mixture is well incorporated. Now you can add in the broccoli or any other vegetable at this point.
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Mix the tapioca starch into the 1/2 cup of water and then add to the skillet and continue to mix until the sauce starts bubbling and is a creamy mixture. Taste and adjust salt and flavor. Add more broth for saucier if it’s thickening too much
-
Even it out, top it with pickled jalapeño and fresh jalapeño and 1/4 cup or the remaining vegan cheese shreds. Cover with a lid and reduce the heat to low and cook for a minute then switch it off. Let the skillet sit for another 1 to 2 minutes for the cheese to melt then open the lid and serve.
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Store refrigerated for upto 3 days
Notes
- For variation: top the cooked Mac with some veggie crumbles( sauté the crumbles with a bit of chili powder until cooked to preference then top the Mac).
- Or Top with some toasted breadcrumbs and Italian seasoning
Nutrition
Nutrition Facts
Skillet Jalapeño Mac & Cheese
Amount Per Serving
Calories 257
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Sodium 636mg28%
Potassium 195mg6%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Vitamin A 456IU9%
Vitamin C 0.5mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients:
- elbow or macaroni pasta works best but penne can also be used
- to bump up the umami and get that real savory cheese flavor we use a blend of nutritional yeast, mellow miso, mustard, garlic powder and onion powder
- I like adding some Italian seasoning but if you don’t have that particular blend, just use oregano, dried rosemary and/or thyme – in equal parts or just use whatever herb you have
- a small amount of ketchup adds sweetness
- that perfect rich and creamy cheesy sauce is achieved with a combination of vegan cheese shreds, sour cream, butter and broth, all thickened with a small amount of tapioca starch
- for that hint of smokiness to balance the richness, I add paprika or smoked paprika and black pepper
- bulk it up with veggies: chopped small broccoli work here but any other vegetable will do
- for the topping, use sliced pickled jalapeño and fresh jalapeño
Tips:
- To make this gluten free use gluten free pasta
- to make this soy-free use chickpea miso
- For variation: top the cooked Mac with some veggie crumbles (sauté them with a bit of chili powder until cooked to preference then top the Mac). Or top with some toasted breadcrumbs and Italian seasoning
- instead of vegan sour cream, you can use vegan cream cheese or vegan yogurt or cashew cream
- I usually use a mix of vegan mozzarella and vegan cheddar for this to get a good mix of melt and sharpness
How to make Vegan Skillet Mac and Cheese
Heat a large skillet over medium-high heat. Add the water/broth, garlic powder, onion powder, salt, miso, mustard, ketchup, Italian seasoning and mix really well. Press and mix the miso into the broth. It will mix in as the broth/water starts to heat up.
Add in the dried pasta and mix well. Cover with lid and cook for 11 to 15 minutes, depending on your skillet and the stove.
Check at the 11 minute mark if the pasta is done and accordingly add more cooking time.
Once the pasta is cooked to your preference, open the lid.
Add in the nutritional yeast, vegan butter, 1/2 cup of the vegan cream cheese, yogurt or sour cream or cashew cream and 1/2 cup of the cheese shreds, paprika, and black pepper and mix well until the mixture is well incorporated.
Now you can add in the broccoli or any other vegetable you want.
Mix the tapioca starch into the 1/2 cup of water and then add to the mix and continue to mix until the sauce starts bubbling and is a creamy cheese mixture.
Even it out, top it with pickled jalapeño and fresh jalapeño and 1/4 cup or the remaining vegan cheese shreds. Cover with a lid and reduce the heat to low and cook for a minute then switch it off.
Let the skillet sit for another 1 to 2 minutes for the cheese to melt then open the lid and serve.
Store: refrigerate in a closed container for upto 3 days
