This recipe is a vegan’s paradise!!! It is tasty and creamy but with a kick that is from the Jalapeño peppers.
3/4 lb macaroni dry
4 tbsp vegan butter
1/4 cup flour
2 cloves garlic diced
1 jalapeño diced
2 cups non-dairy milk unsweetened
1 cup vegetable broth
8 oz vegan better than cream cheese
1 tsp garlic powder
1 tsp mustard powder
1 tsp white pepper
1 tsp black pepper
1/2 lemon juiced
Bring a large pot of water to a boil. Add macaroni and cook according to package instructions. Drain and set aside.
While the pasta is cooking, prepare the sauce. Melt butter (Earth Balance) in a pot over medium heat. Add flour a little at a time and whisk until smooth. Add the jalapeño and garlic to the pot and cook until soft, stirring frequently to prevent sticking.
Add the milk and vegetable broth to the pot and bring to a boil. Add garlic powder, mustard powder, white pepper and black pepper to the pot and stir constantly to prevent sticking.
Add the cream cheese and lemon juice to the pot and whisk until smooth. Note: you may add more cheese. Taste and adjust seasonings as needed.**** Pour sauce over the cooked pasta and stir to combine. Preheat the oven to 350 degrees and bake for 20 minutes.*****
How To Make A Bake Spicy Creamy Jalapeño Pepper Popper Mac & Cheese 2020. #eat2livestrong #Vegan Mac&Cheese #SpicyMac&Cheese