Jalapeno Mac n Cheese

• 1 ½ Box of Banza Pasta 
• ⅔  cup Vegan Butter 
• ¼ cup All Purpose Flour 
• 2 ½ cup 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)
• Tomato (a larger tomato like Heirloom or Plum)
• ½ cup Pickled Jalapenos 
• 1 cup Panko Breadcrumbs 
• 1 tbsp Dried Parsley

In a large pot, add water and boil. Add pasta to boiling water and cook until al dente for around 8 minutes. Strain and set aside.  

In another pan, add the butter.  Once it has melted, sprinkle in the flour and gently whisk together (1-2 minutes continuously stirring).  Add milk and stir occasionally for a couple of minutes.  Bring the heat down to a simmer.  Add paprika, nutritional yeast, english mustard, salt and pepper.  Keep it simmering until it gets to the thickness that you’d like.  Add in cheese, picked jalapeno, and let it melt into the sauce. 

Mix pasta and sauce together, and add to a casserole dish. Top with panko breadcrumbs, sliced tomato, and dried parsley.

Bake at 450 degrees for 10 minutes (depending on the thickness of your dish).

Say a prayer of gratitude, serve with love and eat with joy.

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