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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
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.
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.
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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
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
Skillet Jalapeño Mac & Cheese
Ingredients
- 1 1/2 cups elbow or macaroni pasta, , about 6 ounces, Use gluten-free pasta for gf
- 2 ½ cups 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 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 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 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
Video
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 information is automatically calculated, so should only be used as an approximation.
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
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.
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.
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.
Now you can add in the broccoli or any other vegetable you want.
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.
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: refrigerate in a closed container for upto 3 days
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!
Awesome
E
This is magical! It’s a delicious, warm sweater in a bowl. So easy and comforting. Thank you for another wonderful recipe.
Haha love it!
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!
Wonderful!
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!
Fantastic! Thank you for your comment, Neha.
This is so good and super easy. I added more than a cup of chopped broccoli. I didn’t have any ketchup and it was good without.
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!!
Thank you, Carol! I appreciate the kind comment.
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.
I’m so glad to hear, Annick!
Very nice recipe chef 👍👌👏, delicious. HAPPY NEW YEAR 2023 TO YOU AND YOUR FAMILY ⛄🎄🦌🎅🍾🥂🎁🎇🎆🌹🌞😎
Thank you, Jasson! To you as well.
This looks like another delicious and easy recipe Richa.i appreciate all that you do; your blog and your excellent cookbooks make it so easy and satisfying to be vegan. Thank you and best of health and happiness in 2023.
Richa, this looks like a good one! I can’t wait to try it.