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Jalapeño Popper Mac & Cheese
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!
Before you start
Preheat the oven to 180ºC and cook the plant-based sausages, following the packet's instructions
For the jalapeño sausage mix
- 1 tbsp dairy-free butter
- 1 white onion, diced
- 1 cup chopped jalapeños
- 3 cooked plant-based sausages, crumbled
For the mac & cheese
- 70g dairy-free butter
- 50g plain flour
- 500ml plant-based milk
- 150g dairy-free cheese
- 25g nutritional yeast (nooch)
- 1 tsp salt
- 1 tsp black pepper
- 400g macaroni
- Breadcrumbs (for garnish)
- Jalapeños (for garnish)
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
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)
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
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.
Add the jalapeño and sausage mix to the sauce along with the cooked macaroni | Stir until everything is combined
Serve in a bowl with toasted breadcrumbs and jalapeños