This Vegan Jalapeno Skillet Mac and Cheese is made in just 1 skillet! No need for multiple pans! A simple 30-minute vegan family dinner favorite that’s perfectly cheesy with heat from added jalapeños. Gluten-free soyfree alternative to nutfree
Jalapeno Skillet Mac and Cheese in all its cheesy, salty and spicy glory! It’s the ultimate vegetarian comfort food for a chilly night and with this recipe, it comes together faster and easier than making the sauce and boiling the pasta separately!
We make this dish in a skillet on the stovetop. Stovetop pasta dishes like my Vegan Pesto Skillet Lasagna and my French Onion Skillet Lasagna are some of my favorite meals to make when life gets busy and I crave a comfort meal.
I love the spicy kick of jalapenos to balance out the rich cheese sauce. However, if the kids are eating with you, remove the seeds, or add fewer jalapeños or to one side of the dish.
We like to bring flavor from the start, starting by cooking the pasta in seasoned broth instead of plain water. If your pasta has absorbed all the water while cooking, you may want to add another splash of broth to bring the sauce together.
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Why You’ll Love This Skillet Mac
- Only 1 skillet is required for this
- It is easily made without sticky soy nuts
- This is quick comfort food
- It only takes 25 minutes
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
Gochujong with garlicky Korean mac and cheese
Print recipe
Skillet Jalapeno Mac and Cheese
This Vegan Jalapeno Skillet Mac and Cheese is made in just 1 skillet! No need for multiple pans! A simple 30-minute vegan family dinner favorite that’s perfectly cheesy with heat from added jalapeños. Gluten-free soyfree alternative to nutfree
Serving: 4
Calories: 257kcal
material
- 1 1/2 the cup (157.5 g) Elbow or macaroni pasta Use gluten-free pasta for about 6 ounces, gf
- 2 ½ the cup (592 Milli) water or broth
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Onion powder
- 1/2 teaspoon salt
- 1 teaspoon sweet miso, Use chickpea miso for soyfree
- 1/2 teaspoon Italian seasoning
- 1 teaspoon Prepared Mustard
- 2 teaspoon ketchup or 1 teaspoon tomato paste
To add later:
- 1/2 the cup (113 g) Vegan sour cream or vegan cream cheese or vegan yogurt or cashew cream (1/2 cup cashews mixed with 3/4 cup water)
- 1 table spoon Vegetarian butter
- 2 to 3 table spoon Nutritional Scream
- 3/4 the cup (84 g) Slices of vegan cheese I usually use a mix of vegan mozzarella and vegan cheddar
- 1/2 teaspoon Paprika or smoked paprika
- 1/4 teaspoon Bell pepper
- 2 teaspoon Tapioca starch or cornstarch or other starches
- 1/2 the cup (120 Milli) the water
- Optional: Add a cup of chopped broccoli or other vegetables of choice.
For the topping:
- 1/4 the cup Chopped pickled jalapeños
- 1 table spoon Chopped fresh jalapeño
instructions
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Heat a large skillet over medium-high heat. Add water/broth, garlic powder, onion powder, salt, miso, mustard, ketchup, Italian seasoning and mix really well. Press the miso and mix it into the broth. As the broth begins to heat, it will thicken.
-
Add the dry pasta and mix well. Cover with a lid and cook for 11 to 15 minutes, depending on your skillet and oven. Check at the 11 minute mark to see if the pasta is done and add more cooking time accordingly.
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Once the pasta is cooked to your liking, open the lid. Add nutritional yeast, vegan butter, vegan cream cheese or yogurt or sour cream or cashew cream, and 1/2 cup cheese crumbles. Add the paprika and black pepper and mix well until the mixture is well combined. Now you can add broccoli or any other vegetable at this time.
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Mix the tapioca starch with 1/2 cup of water and then add to the pan and continue to mix until the sauce starts to bubble and becomes a creamy mixture. Taste and adjust the salt and flavor. Add more broth for the sauce if it’s too thick
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To even it out, top it with pickled jalapeño and fresh jalapeño and 1/4 cup or remaining vegan cheese slices. Cover with a lid and reduce the heat to low and cook for a minute then switch off. Let the skillet sit for another 1 to 2 minutes to melt the cheese, then uncover and serve.
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Store in the refrigerator for up to 3 days
Comment
- For variety: Top the cooked mac with some veggie crumble (sauté the crumbles with a little chili powder until cooked and then top with the mac).
- Or top with some toasted breadcrumbs and Italian seasoning
- nut free: 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 substitutes: I use tapioca starch to add a bit of stringiness to the cheese. You can omit this and add 1/2 cup or more of non-dairy milk or cream instead.
nutrition
nutrients
Skillet Jalapeno Mac and Cheese
No. per job
calories 257
Calories from fat are 117
% Daily Value*
thick 13 grams20%
5 grams of saturated fat31%
Sodium 636 mg28%
potassium 195 mg6%
carbohydrates 28 grams9%
3g of fiber13%
Sugar 2 grams2%
protein 7 grams14%
Vitamin A 456IU9%
Vitamin C 0.5 mg1%
calcium 63 mg6%
iron 1 mg6%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- Elbow or macaroni pasta works best, but penne can also be used
- We use a blend of nutritional yeast, mellow miso, mustard, garlic powder and onion powder to bump up the umami and bring out the real savory cheese flavor.
- I like to add some Italian seasoning but if you don’t have that particular blend just use oregano, dried rosemary and/or thyme – equal parts or whatever herbs you have on hand.
- A small amount of ketchup adds sweetness
- That perfect rich and creamy cheesy sauce is achieved with a combination of vegan cheese slices, sour cream, butter and broth, thickened with some tapioca starch.
- For a hint of smokiness to balance the richness, I add paprika or smoked paprika and black pepper.
- Bulk it up with veggies: Chopped broccoli works here, but any other vegetable will do
- For toppings, use chopped pickled jalapeños and fresh jalapeños
Suggestion:
- Use gluten free pasta to make this gluten free
- Use this soy-free chickpea miso
- For variation: top the cooked mac with some veggie crumbles (cook them with a little chili powder until done to desired doneness 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 to get a good mix of meltiness and sharpness.
How to Make Vegan Skillet Mac and Cheese
Heat a large skillet over medium-high heat. Add water/broth, garlic powder, onion powder, salt, miso, mustard, ketchup, Italian seasoning and mix really well. Press the miso and mix it into the broth. As the broth/water begins to heat, it will thicken.
Add the dry pasta and mix well. Cover and cook for 11 to 15 minutes, depending on your skillet and oven.
Check at the 11 minute mark to see if the pasta is done and add more cooking time accordingly.
When the pasta is cooked to your liking, open the lid.
Add the nutritional yeast, vegan butter, 1/2 cup of vegan cream cheese, yogurt or sour cream or cashew cream and 1/2 cup of the shredded cheese, paprika, and black pepper and mix well until the mixture is well combined. .
Now you can add broccoli or any other vegetable.
Mix the tapioca starch with 1/2 cup water and then add to the mixture and continue mixing until the sauce begins to bubble and a creamy cheese mixture.
To even it out, top it with pickled jalapeño and fresh jalapeño and 1/4 cup or remaining vegan cheese slices. Cover with a lid and reduce the heat to low and cook for a minute then switch off.
Let the skillet sit for another 1 to 2 minutes to melt the cheese, then uncover and serve.
shop: Refrigerate in a sealed container for up to 3 days
