Spicy Vegan Mac n Cheese with Pickled Jalapeños & Herbed Panko

By Radhi Devlukia

This bold, comforting mac ‘n’ cheese swaps dairy for a creamy plant-based sauce, amped up with pickled jalapeños and a crisp herbed panko topping. It’s indulgent, spicy, and perfect when you want a cozy vegan twist on a classic.

YIELDS: 5 servings

COOK TIME: 25 min

PREP TIME: 5 min


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INGREDIENTS

  • 1 ½ box of pasta
  • ⅔ cup vegan butter
  • ¼ cup all-purpose flour
  • 2 ½ cups almond or oat milk
  • 2 tbsp nutritional yeast
  • 1 tsp paprika
  • 1 tbsp english mustard
  • ¼ tsp asafoetida
  • 3 cups vegan yellow cheddar cheese
  • black pepper and salt (to taste)
  • Tomato (a larger tomato, like heirloom or plum)
  • ½ cup pickled jalapeños
  • 1 cup panko breadcrumbs
  • 1 tbsp dried parsley

RECIPE

  1. In a large pot, add water and bring to a boil. Add pasta to boiling water and cook until al dente, about 8 minutes—strain and set aside.
  2. In another pan, add the butter. Once it has melted, sprinkle in the flour and gently whisk together (1-2 minutes continuously stirring). Add milk and stir occasionally for a couple of minutes. Bring the heat down to a simmer. Add paprika, nutritional yeast, English mustard, salt, and pepper. Keep it simmering until it reaches the desired thickness. Add in cheese, pickled jalapeno, and let it melt into the sauce.
  3. Mix pasta and sauce together, and add to a casserole dish. Top with panko breadcrumbs, sliced tomato, and dried parsley.
  4. Bake at 450 degrees for 10 minutes (depending on the thickness of your dish).
  5. Say a prayer of gratitude, serve with love, and eat with joy.