Give BOSH! a Shout
Your email has been sent
Jalapeño Popper Mac & Cheese
You may think we've gone a little crazy but this bizarre recipe tastes amazing.
You know we love a vegan mac and 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 veggie lunch idea and also a great vegan recipe for kids!
For the jalapeño sausage mix
- 1 tbsp dairy-free butter
- 1 white onion, diced
- 1 cup chopped jalapeños
- 3 cooked veggie sausages, crumbled
For the mac and cheese
- 70g dairy-free butter
- 50g plain flour
- 500ml plant-based milk
- 150g dairy free cheese
- 25g nutritional yeast
- 1 tsp salt
- 1 tsp black pepper
- 400g macaroni
- Breadcrumbs (for garnish)
- Jalapeños (for garnish)
Preheat the oven to 180 degrees celsuis and cook the veggie sausages, following the packet's instructions.
Add 1 tbsp dairy free butter to the pan along with the onion and jalapeños. Cook until soft then add your cook veggie 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 nutritional yeast 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 bread crumbs and Jalapeños. Enjoy!