Skillet Jalapeño Mac & Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
17 mins
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Total Time
32 mins
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Servings
4
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Calories
257 kcal
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Course
Main Course
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Cuisine
American
Skillet Jalapeño Mac & Cheese
Description
Skillet Jalapeño Mac & Cheese begins by heating water or broth seasoned with garlic and onion powder, salt, miso paste, mustard, ketchup or tomato paste, and Italian seasoning. The miso adds umami depth, and the dry pasta is cooked covered in this flavorful liquid until tender, about 11 to 15 minutes, depending on the stove and pan.
Once the pasta is cooked, the lid is removed and a mixture of nutritional yeast, vegan butter, vegan sour cream or cream cheese, and vegan cheese shreds are stirred in. Paprika and black pepper are added for subtle warmth and color. At this stage, chopped vegetables like broccoli can be incorporated.
Tapioca starch mixed with water is added next and cooked until the sauce bubbles and thickens, providing a creamy, stretchy texture reminiscent of cheese sauces. The dish is finished with sliced pickled and fresh jalapeños layered on top, giving a pleasant heat that balances the rich, cheesy base.
The recipe includes notes about substituting different vegan dairy alternatives and starches, using veggie crumbles for extra protein, or topping with toasted breadcrumbs and Italian seasoning for crunch. These options allow adapting the recipe to personal dietary needs and preferences.
Ingredients
- 1 1/2 cups elbow pasta about 6 ounces, Use gluten-free pasta for gf, or macaroni pasta
- 2 ½ cups water or broth
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon miso use chickpea miso for Soyfree, mellow
- 1/2 teaspoon Italian seasoning
- 1 teaspoon prepared mustard
- 2 teaspoons ketchup or 1 teaspoon tomato paste
To add later:
- 1/2 cup 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 vegan cheese I usually use a mix of vegan mozzarella and vegan cheddar, shreds
- 1/2 teaspoon paprika or smoked paprika
- 1/4 teaspoon black pepper
- 2 teaspoons tapioca starch or cornstarch or other starch
- 1/2 cup water
- broccoli chopped small, optional
- other vegetables chopped small, optional
For the topping:
- 1/4 cup pickled jalapeno sliced
- 1 tablespoon jalapeño sliced, fresh
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
- Use soy, coconut, or oat-based vegan sour cream, cream cheese, or yogurt alternatives for nut-free versions.
- For a cheesier texture, increase cream cheese or cashew cream and nutritional yeast instead of cheese shreds.
- Tapioca starch adds a stringy, melty feel to the sauce; it can be omitted in favor of additional non-dairy milk or cream for a thinner sauce.
- Add sautéed veggie crumbles seasoned with chili powder on top for extra texture and flavor.
- Optional topping includes toasted breadcrumbs mixed with Italian seasoning for added crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Sodium | 636mg | 27% |
| Potassium | 195mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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