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!
Servings
Ingredients
For the jalapeño sausage mix
<item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>120g jalapeños chopped<item-todo-done><item-todo-done>1 white onion<item-todo-done><item-todo-done>3 plant-based sausages crumbled<item-todo-done>
For the mac and cheese
<item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>70g plant-based butter<item-todo-done><item-todo-done>50g plain flour<item-todo-done><item-todo-done>500ml plant-based milk<item-todo-done><item-todo-done>150g plant-based cheese<item-todo-done><item-todo-done>25g nutritional yeast<item-todo-done><item-todo-done>250g macaroni pasta<item-todo-done><item-todo-done> breadcrumbs to garnish<item-todo-done><item-todo-done>100g jalapeños to garnish<item-todo-done>
Ingredients
For the jalapeño sausage mix
<item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>240g jalapeños chopped<item-todo-done><item-todo-done>2 white onions<item-todo-done><item-todo-done>6 plant-based sausages crumbled<item-todo-done>
For the mac and cheese
<item-todo-done>2 tsp salt<item-todo-done><item-todo-done>2 tsp peppers<item-todo-done><item-todo-done>140g plant-based butter<item-todo-done><item-todo-done>100g plain flour<item-todo-done><item-todo-done>1000ml plant-based milk<item-todo-done><item-todo-done>300g plant-based cheese<item-todo-done><item-todo-done>50g nutritional yeast<item-todo-done><item-todo-done>500g macaroni pasta<item-todo-done><item-todo-done> breadcrumbs to garnish<item-todo-done><item-todo-done>200g jalapeños to garnish<item-todo-done>
Before you start
Preheat oven to 180ºC to cook the plant-based sausages, following the packet's instructions | Grater | Frying pan
Cooking the jalapeños
- 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
Cook the macaroni
- 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)
Make the roux
- 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
Finishing the dish
- 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.
- Sprinkle with black pepper
- Add the jalapeño and sausage mix to the sauce along with the cooked macaroni
- Stir until everything is combined
Time to serve
- Serve in a bowl with toasted breadcrumbs and jalapeños