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    Home » One Pot Meals

    Vegan Jalapeño Skillet Mac and Cheese

    Published: Dec 29, 2022 by Richa 22 Comments

    Jump to Recipe   Print Recipe

    This Vegan Jalapeno Skillet Mac and Cheese is made in just 1 Skillet! No need for multiple pans! A 30 minute simple vegan spin on a family dinner favorite that is perfectly cheesy with a kick of heat from the added jalapenos. Options for gluten-free soyfree nutfree

    a serving of vegan mac and cheese topped with jalapenos in a white bowl

    Jalapeno Skillet Mac and Cheese in all its cheesy, salty and spicy glory! This is the ultimate vegan comfort food for a cold night and with this recipe, it comes together quicker and easier than one that needs to make the sauce and boil pasta separately!

    We make this dish in one skillet on the stovetop. Stovetop Pasta dishes like my Vegan Pesto Skillet Lasagna and my French Onion Skillet Lasagna are among my favorite dishes to make when life gets busy and I crave a comforting meal.
    overhead shot of a skillet of vegan jalapeno mac and cheese topped with jalapeno slices and shredded cheese
    I love the spicy kick of the jalapenos to counterbalance the rich cheese sauce. However, if kids are eating with you, remove the seeds, or add less jalapenos or just to one side of the dish.

    We want to bring on the flavor right from the beginning, starting with cooking the pasta in seasoned broth instead of plain water. If your pasta absorbs all the water while cooking, you might want to add a splash more of broth to bring the sauce together.

    Looking for a gift for the new year to eat more plant based? Get my cookbooks to help you try easy and amazing meals in 2023! Ebooks will deliver instantly, get print books from local stores.

    a bowl of jalapeño mac and cheese topped with red pepper flakes

    Why you will love this skillet Mac

    • It needs just 1 skillet
    • its easily made without gluten soy nuts
    • It’s quick comfort food
    • it takes just 25 mins

    overhead shot of a skillet with vegan jalapeño mac and cheese

    More Pasta Recipes and pasta casseroles:

    Vegan Garlic Chili Oil Pasta with Smoky Pecans

    Creamy Vegan Mushroom Pasta with Sundried Tomatoes

    Vegan Mac And Cheese Taco Bake ; Mac Taco Casserole

    Garlicky Korean Mac and Cheese with Gochujang

    Print Recipe
    5 from 13 votes

    Skillet Jalapeño Mac & Cheese

    This Vegan Jalapeno Skillet Mac and Cheese is made in just 1 Skillet! No need for multiple pans! A 30 minute simple vegan spin on a family dinner favorite that is perfectly cheesy with a kick of heat from the added jalapenos. Options for gluten-free soyfree nutfree  
    Prep Time15 mins
    Cook Time17 mins
    Total Time32 mins
    Course: Main Course
    Cuisine: American
    Keyword: pasta casserole
    Servings: 4
    Calories: 257kcal
    Author: Vegan Richa

    Ingredients

    • 1 1/2 cups (157.5 g) elbow or macaroni pasta , about 6 ounces, Use gluten-free pasta for gf
    • 2 ½ cups (592 ml) water or broth
    • 3/4 teaspoon garlic powder
    • 3/4 teaspoon onion powder
    • 1/2 teaspoon salt
    • 1 teaspoon mellow miso, use chickpea miso for Soyfree
    • 1/2 teaspoon Italian seasoning
    • 1 teaspoon prepared mustard
    • 2 teaspoons ketchup or 1 teaspoon tomato paste

    To add later:

    • 1/2 cup (113 g) vegan sour cream or vegan cream cheese or vegan yogurt or cashew cream (1/2 cup cashews blended with 3/4 cup water)
    • 1 tablespoon vegan butter
    • 2 to 3 tablespoons nutritional yeast
    • 3/4 cup (84 g) vegan cheese shreds I usually use a mix of vegan mozzarella and vegan cheddar
    • 1/2 teaspoon paprika or smoked paprika
    • 1/4 teaspoon black pepper
    • 2 teaspoons tapioca starch or cornstarch or other starch
    • 1/2 cup (120 ml) water
    • Optional: Add in one cup of chopped small broccoli or other vegetables of choice.

    For the topping:

    • 1/4 cup of sliced pickled jalapeño
    • 1 tablespoon of sliced fresh jalapeño

    Instructions

    • Heat a large skillet over medium-high heat. Add the water/broth, garlic powder, onion powder, salt, miso, mustard, ketchup, Italian seasoning and mix really well. Press and mix the miso into the broth. It will mix in as the broth starts to heat up.
    • Add in the dried pasta and mix well. Cover with a lid and cook for 11 to 15 minutes, depending on your skillet and the stove. Check at the 11 minute mark if the pasta is done and accordingly add more cooking time.
    • Once the pasta is cooked to preference, open the lid. Add in the nutritional yeast, vegan butter, vegan cream cheese or yogurt or sour cream or cashew cream and 1/2 cup of the cheese shreds. Add paprika and black pepper and mix well until the mixture is well incorporated. Now you can add in the broccoli or any other vegetable at this point.
    • Mix the tapioca starch into the 1/2 cup of water and then add to the skillet and continue to mix until the sauce starts bubbling and is a creamy mixture. Taste and adjust salt and flavor. Add more broth for saucier if it’s thickening too much
    • Even it out, top it with pickled jalapeño and fresh jalapeño and 1/4 cup or the remaining vegan cheese shreds. Cover with a lid and reduce the heat to low and cook for a minute then switch it off. Let the skillet sit for another 1 to 2 minutes for the cheese to melt then open the lid and serve.
    • Store refrigerated for upto 3 days

    Notes

    • For variation: top the cooked Mac with some veggie crumbles( sauté the crumbles with a bit of chili powder until cooked to preference then top the Mac).
    • Or Top with some toasted breadcrumbs and Italian seasoning
    • Nutfree: use soy or coconut or oat based cream cheese or sour cream or yogurt
    • Cheese shreds Substitute - Use 1/4 cup more cream cheese or cashew cream. Add 1-2 tablespoons more nutritional yeast.
    • Starch substitute: I use tapioca starch to add a bit of stringy ness like cheese. You can omit that and add 1/2 cup or more non dairy milk or cream instead . 

    Nutrition

    Nutrition Facts
    Skillet Jalapeño Mac & Cheese
    Amount Per Serving
    Calories 257 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 5g31%
    Sodium 636mg28%
    Potassium 195mg6%
    Carbohydrates 28g9%
    Fiber 3g13%
    Sugar 2g2%
    Protein 7g14%
    Vitamin A 456IU9%
    Vitamin C 0.5mg1%
    Calcium 63mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • elbow or macaroni pasta works best but penne can also be used
    • to bump up the umami and get that real savory cheese flavor we use a blend of nutritional yeast, mellow miso, mustard, garlic powder and onion powder
    • I like adding some Italian seasoning but if you don’t have that particular blend, just use oregano, dried rosemary and/or thyme – in equal parts or just use whatever herb you have
    • a small amount of ketchup adds sweetness
    • that perfect rich and creamy cheesy sauce is achieved with a combination of vegan cheese shreds, sour cream, butter and broth, all thickened with a small amount of tapioca starch
    • for that hint of smokiness to balance the richness, I add paprika or smoked paprika and  black pepper
    • bulk it up with veggies: chopped small broccoli work here but any other vegetable will do
    • for the topping, use sliced pickled jalapeño and fresh jalapeño

    Tips:

    • To make this gluten free use gluten free pasta
    • to make this soy-free use chickpea miso
    • For variation: top the cooked Mac with some veggie crumbles (sauté them with a bit of chili powder until cooked to preference then top the Mac). Or top with some toasted breadcrumbs and Italian seasoning
    • instead of vegan sour cream, you can use vegan cream cheese or vegan yogurt or cashew cream
    • I usually use a mix of vegan mozzarella and vegan cheddar for this to get a good mix of melt and sharpness

    ingredients needed for making vegan stovetop mac and cheese

    How to make Vegan Skillet Mac and Cheese

    Heat a large skillet over medium-high heat. Add the water/broth, garlic powder, onion powder, salt, miso, mustard, ketchup, Italian seasoning and mix really well. Press and mix the miso into the broth. It will mix in as the broth/water starts to heat up.

    a skillet with broth and miso paste heating on the stove

    elbow pasta being added to a skillet with seasoned broth


    Add in the dried pasta and mix well. Cover with lid and cook for 11 to 15 minutes, depending on your skillet and the stove.

    Check at the 11 minute mark if the pasta is done and accordingly add more cooking time.

    cooked pasta in a skillet

    Once the pasta is cooked to your preference, open the lid.

    Add in the nutritional yeast, vegan butter, 1/2 cup of the vegan cream cheese, yogurt or sour cream or cashew cream and 1/2 cup of the cheese shreds, paprika, and black pepper and mix well until the mixture is well incorporated.

    a skillet with cooked pasta and mac and cheese sauce ingredients

    Now you can add in the broccoli or any other vegetable you want.

    vegan skillet mac and cheese with vegetables

    Mix the tapioca starch into the 1/2 cup of water and then add to the mix and continue to mix until the sauce starts bubbling and is a creamy cheese mixture.

    jalapeno mac and cheese simmering in a green skillet with the lid on

    Even it out, top it with pickled jalapeño and fresh jalapeño and 1/4 cup or the remaining vegan cheese shreds. Cover with a lid and reduce the heat to low and cook for a minute then switch it off.

    Let the skillet sit for another 1 to 2 minutes for the cheese to melt then open the lid and serve.

    a skillet with vegan jalapeno mac and cheese

    Store: refrigerate in a closed container for upto 3 days

    close-up of a serving of vegan Jalapeno mac and cheese in white bowl

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Michele

      January 18, 2023 at 7:00 am

      5 stars
      AMAZING!!!

      Reply
      • Vegan Richa Support

        January 18, 2023 at 11:00 am

        So glad you enjoy! 🙂

        Reply
    2. Leslie

      January 08, 2023 at 9:03 am

      5 stars
      I’ll start by saying that is hard to impress me with vegan mac and cheese recipes. I loved this one! It had a great flavour that was “cheesy” without trying too hard to be dairy cheese. The addition of the vegan cheese shreds gave it the stretchy texture that is usually missing from vegan mac and cheese, but in a small enough amount that it didn’t taste like fake cheese. It was perfectly spicy and delicious! It was just as good as leftovers the next day (I added a little water to bring the sauce back to the right texture). I will definitely make this again!

      Reply
      • Vegan Richa Support

        January 09, 2023 at 6:21 pm

        I am so glad you enjoy the recipe! Thank you for the kind comment, Leslie.

        Reply
      • Sue

        January 23, 2023 at 3:37 pm

        5 stars
        You might also want to try the Smoky Mac Bake from Richa’s book, “Everyday Kitchen”. It has no store-bought cheese and my family (and I) could happily easy it every day!

        Reply
    3. Kathie

      January 07, 2023 at 4:08 am

      5 stars
      I made this a few nights ago. This is the first vegan Mac and cheese I’ve actually liked. I used chickpea pasta and added broccoli. It was very easy and really yummy. Definitely a keeper.

      Reply
      • Vegan Richa Support

        January 09, 2023 at 12:36 pm

        I’m so happy to hear, Kathie!

        Reply
    4. Nonnie

      January 04, 2023 at 6:07 pm

      5 stars
      Really good! I was out of vegan yogurt and don’t like how vegan cheese shreds melt, so I used a mix of 1/4 cup each of cashews, pumpkin seeds and sunflower seeds, blended with oat milk, for the cream. Added a splash of jalapeno (well, pepperocini, as I was out of jalapeno, but I believe either should work) brine and lemon juice to make up the sourness. I might omit the Italian seasoning next time, as I don’t feel like it added much, but this was really rich and delicious!

      Reply
      • Richa

        January 04, 2023 at 8:32 pm

        Awesome
        E

        Reply
    5. Rebecca

      January 03, 2023 at 3:31 pm

      5 stars
      This is magical! It’s a delicious, warm sweater in a bowl. So easy and comforting. Thank you for another wonderful recipe.

      Reply
      • Vegan Richa Support

        January 04, 2023 at 4:43 pm

        Haha love it!

        Reply
    6. Tracy

      January 02, 2023 at 8:28 pm

      5 stars
      I don’t often use vegan substitutes, but had to try this one, knowing how much my son might like it. He and all of us loved it! I appreciate the options you give in the recipe too. I’ve made many of your recipes and have enjoyed them all. Both the making and eating of them! I’m so glad I trusted your recipe and made this tonight!

      Reply
      • Vegan Richa Support

        January 04, 2023 at 4:26 pm

        Wonderful!

        Reply
    7. Neha Deck

      January 02, 2023 at 3:32 pm

      5 stars
      This was the best Mac and Cheese I’ve ever had, vegan or not vegan. A few notes from my prep that I would follow again:
      1. I used the cashew cream method
      2. I only put in pickled jalapeño, not any fresh diced. We usually like it spicy but didn’t miss the extra.
      3. I don’t add the extra cheese on top at end, it was plenty cheesy enough
      4. I used arrowroot instead of tapioca starch.

      The thing I’d do differently- make a double batch and freeze!

      Reply
      • Vegan Richa Support

        January 04, 2023 at 2:44 pm

        Fantastic! Thank you for your comment, Neha.

        Reply
    8. Carol D

      January 01, 2023 at 6:07 pm

      5 stars
      This was soooo good and so easy. So good I made it two nights in a row!!
      Richa your recipes are always awesome. Your books are my go-to for guaranteed deliciousness!!

      Reply
      • Vegan Richa Support

        January 02, 2023 at 10:32 pm

        Thank you, Carol! I appreciate the kind comment.

        Reply
    9. Annick Cottom

      December 31, 2022 at 12:08 am

      5 stars
      I made double quantities knowing how much my adult sons eat. Everyone raved about it; really tasty. It’s definitely going to be a family favourite.

      Reply
      • Vegan Richa Support

        January 02, 2023 at 9:46 pm

        I’m so glad to hear, Annick!

        Reply
    10. Jasson

      December 29, 2022 at 1:46 pm

      5 stars
      Very nice recipe chef 👍👌👏, delicious. HAPPY NEW YEAR 2023 TO YOU AND YOUR FAMILY ⛄🎄🦌🎅🍾🥂🎁🎇🎆🌹🌞😎

      Reply
      • Vegan Richa Support

        December 29, 2022 at 3:18 pm

        Thank you, Jasson! To you as well.

        Reply

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