Vegan Jalapeño Popper Mac and Cheese
This Vegan Jalapeño Popper Mac and Cheese is the ultimate vegan casserole. The perfect amount of creaminess, spice and crunch!
Ingredients
- 3/4 lb macaroni dry
- 4 tbsp vegan butter
- 1/4 cup flour
- 2 cloves garlic diced
- 1 jalapeño diced
- 2 cups non-dairy milk unsweetened
- 1 cup vegan chicken broth*
- 8 oz vegan cream cheese**
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp white pepper
- 1 tsp black pepper
- 1/2 lemon juiced
- 1 tbsp yellow mustard optional
- parsley for topping
- hot sauce for topping
FOR THE BREADCRUMB TOPPING
- 30 "butter" crackers like Ritz***
- 1 tsp garlic powder
- 1 jalapeño diced
Instructions
- Bring a large pot of water to a boil. Add macaroni and cook according to package instructions. Drain and set aside.
- While the pasta is cooking, prepare the sauce. Melt butter in a pot over medium heat. Add flour a little at a time and whisk until smooth and bubbly. Add the jalapeño and garlic to the pot and cook until soft, stirring frequently.
- Slowly add the milk and broth to the pot and bring to a boil. Add garlic powder, mustard powder, white pepper and black pepper to the pot and stir to combine.
- Add the cream cheese and lemon juice to the pot and whisk until smooth. Taste and adjust seasonings as needed.**** Pour cooked pasta into the sauce and stir to combine. Transfer the pasta to a baking dish.
- Make the breadcrumb topping by combing all of the ingredients in a blender and pulsing until your desired consistency is reached. If you want a more chunky topping, you can break the crackers apart with your hands instead.
- Add breadcrumb topping to the pasta and place in oven under the broiler until the top is crispy.*****
- Serve with fresh parsley and hot sauce.
Video
Notes
*You can get this at Whole Foods or online here. You can also swap this for your favorite broth.
**I used Kite Hill Cream Cheese.
***While you would think "butter" crackers wouldn't be vegan, most actually are. Just be sure to check the ingredients before purchasing.
****If you need more acidity add more lemon juice or yellow mustard. Add salt if needed.
*****If you don't plan on eating this right away, set casserole aside and when ready to eat, place it in a 350 degree oven for 20 minutes before putting it under the broiler for 5 minutes.
Calories: 559kcal, Carbohydrates: 71g, Protein: 15g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 641mg, Potassium: 324mg, Fiber: 6g, Sugar: 7g, Iron: 3mg
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