The Best Vegan Jalapeno Mac n Cheese

ingredients

• 1½ boxes pasta
• ⅔ cup vegan butter
• ¼ cup all-purpose flour
• 2½ cups almond or oat milk
• 2 tbsp nutritional yeast
• 1 tsp paprika
• 1 tbsp English mustard
• ¼ tsp asafoetida
• 3 cups vegan yellow cheddar cheese
• Black pepper and salt, to taste
• 1 large tomato, sliced
• ½ cup pickled jalapeños
• 1 cup panko breadcrumbs
• 1 tbsp dried parsley

instructions

1. Preheat the oven to 450°F.
2. Bring a large pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes or according to the package instructions.
3. Drain the pasta and set aside.
4. In a separate large pan, melt the vegan butter over medium heat.
5. Sprinkle in the flour and whisk continuously for 1–2 minutes, until it forms a smooth paste. This helps cook out the raw flour taste.
6. Slowly pour in the almond or oat milk while whisking so the sauce stays smooth.
7. Let the sauce cook for a couple of minutes, stirring occasionally, until it begins to thicken.
8. Reduce the heat to a gentle simmer.
9. Add the nutritional yeast, paprika, English mustard, asafoetida, salt, and black pepper. Stir until combined.
10. Add the vegan cheddar cheese and pickled jalapeños. Stir until the cheese melts into the sauce and the sauce looks creamy and glossy.
11. Taste and adjust with more salt, pepper, or jalapeños if needed.
12. Add the cooked pasta to the sauce and stir until every piece is coated.
13. Transfer the mac and cheese to a casserole dish.
14. Top with the panko breadcrumbs, sliced tomato, and dried parsley.
15. Bake for about 10 minutes, depending on the depth of your dish, until the top is golden and the sauce is bubbling around the edges.
16. Let it sit for a few minutes before serving.
17. Say a prayer of gratitude, serve with love, and eat with joy.

notes

• Cook the pasta just until al dente so it doesn’t become too soft after baking.
• Add the milk slowly while whisking to keep the sauce smooth.
• Oat milk will make the sauce creamier, while almond milk keeps it a little lighter.
• For a gluten-free version, use gluten-free pasta, gluten-free all-purpose flour, and gluten-free panko.
• If you want it spicier, add more pickled jalapeños or a splash of the jalapeño brine.
• This is best served warm from the oven while the topping is crisp.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of plant milk to bring the sauce back.
• Dietary note — Vegan: if using vegan butter, vegan cheese, and non-dairy milk | Gluten-Free: ❌ as written / ✅ if using gluten-free pasta, flour, and panko | Nut-Free: if using oat milk and nut-free vegan cheese