All recipes / Jalapeño Mac n Cheese
Jalapeño Mac n Cheese
The ultimate comfort food, with a kick. Radhi Devlukia-Shetty’s recipe features our Organic Almondmilk, made with just three ingredients. Time to get cookin’!
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
2 cups dried elbow pasta
3 tablespoons vegan butter
3 tablespoons flour
3 cups Califia Farms Organic Almondmilk
2 cups grated vegan cheddar cheese
1 tablespoon English mustard
4 fresh jalapenos chopped finely
¼ cup pickled jalapenos chopped
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon asafoetida or garlic powder
For the topping:
¼ cup grated vegan cheese
¼ cup breadcrumbs
1 tablespoon mixed herbs
Chili oil (optional)
Directions
01
Boil pasta in large pot according to box instructions and preheat oven to 400ºF.
02
In a pan, add the vegan butter and let it melt. Add in the chopped fresh jalapeños and asafoetida and sauté for 2-3 minutes.
03
Add in flour and mix on low heat till smooth. The flour should disappear, and it will form a thick paste, also known as a roux. Add in the Califia Farms Organic Almondmilk and whisk until there are no lumps. Let simmer on medium heat until the sauce begins to thicken.
04
Add in the mustard, vegan cheese, pickled jalapenos, and salt and pepper. Heat until the cheese melts and forms a thick sauce. Once the pasta is done cooking, strain and then mix into sauce.
05
Pour into a baking dish or casserole dish and top with vegan cheese, breadcrumbs and mixed herbs. Drizzle a little chili oil (optional), then bake until crisp and golden and cheese has melted, about 15 minutes.
06
Serve and enjoy!
