Bacon Jalapeño Mac & Cheese Recipe

Elbow macaroni: A type of pasta that is perfect for holding onto the creamy sauce.

Raw cashews: Soaked to create a smooth and creamy base for the cheese sauce.

Nutritional yeast: Adds a cheesy flavor to the sauce without using dairy.

Unsweetened almond milk: A dairy-free milk alternative that helps create the sauce.

Lemon juice: Adds a touch of acidity to balance the flavors.

Garlic powder: Provides a subtle garlic flavor to the sauce.

Onion powder: Adds a hint of onion flavor to the dish.

Smoked paprika: Gives a smoky depth to the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the sauce.

Vegan bacon: Provides a smoky, savory flavor and a bit of crunch.

Jalapeños: Adds a spicy kick to the mac & cheese.

When blending the cashew sauce, make sure to blend it on high speed for a few minutes until it reaches a completely smooth and creamy consistency. This ensures that the mac and cheese has a velvety texture without any graininess. If your blender isn't powerful enough, you can soak the cashews in hot water for 30 minutes instead of cold water for 4 hours to soften them more quickly.

• uncooked elbow macaroni - Substitute with gluten-free pasta: If you need a gluten-free option, gluten-free pasta made from rice, quinoa, or corn can be used.

• soaked in water for 4 hours raw cashews - Substitute with sunflower seeds: Sunflower seeds can be soaked and blended to create a creamy texture similar to cashews, making them a good nut-free alternative.

• nutritional yeast - Substitute with fortified yeast extract: Fortified yeast extract can provide a similar cheesy and umami flavor, though the texture might differ slightly.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative for those with nut allergies.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a similar tangy flavor, though it may be slightly more potent, so use sparingly.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic can provide a more intense and aromatic flavor, though you may need to adjust the quantity.

• onion powder - Substitute with finely chopped onion: Finely chopped onion can offer a similar flavor profile, though it will add texture to the dish.

• smoked paprika - Substitute with chipotle powder: Chipotle powder can provide a similar smoky flavor with a bit more heat, enhancing the overall taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• black pepper - Substitute with white pepper: White pepper can provide a similar spiciness without altering the color of the dish.

• cooked and crumbled vegan bacon - Substitute with smoked tempeh: Smoked tempeh can offer a similar smoky and savory flavor, and it can be crumbled to mimic the texture of bacon.

• diced jalapeños - Substitute with diced green chilies: Diced green chilies can provide a similar level of heat and flavor, though they may be slightly milder.

• Allow the Bacon Jalapeño Mac & Cheese to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled mac and cheese to an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.

• Store the container in the refrigerator. The mac and cheese will keep well for up to 3-4 days.

• For longer storage, consider freezing. Portion the mac and cheese into individual servings to make reheating easier and more convenient.

• Place the portions in freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date so you can keep track of how long they've been stored. The mac and cheese can be frozen for up to 2-3 months.

• When ready to eat, thaw the mac and cheese in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the thawed mac and cheese on the stovetop over medium heat, stirring occasionally. You may need to add a splash of almond milk to restore the creamy consistency.

• Alternatively, reheat in the microwave. Place the mac and cheese in a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between, until heated through.

• For a crispy topping, consider transferring the reheated mac and cheese to an oven-safe dish, sprinkle with breadcrumbs or additional vegan bacon, and bake at 350°F (175°C) for 10-15 minutes until golden and bubbly.

• Stovetop Method: Place the leftover mac and cheese in a saucepan. Add a splash of almond milk or vegetable broth to help rehydrate the sauce. Heat over medium-low, stirring frequently, until warmed through and creamy. This method helps maintain the dish's creamy texture.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the mac and cheese to an oven-safe dish. Cover with foil to prevent drying out. Bake for about 20 minutes, or until heated through. For a crispy top, remove the foil during the last 5 minutes of baking.

• Microwave Method: Place the mac and cheese in a microwave-safe bowl. Add a small amount of almond milk or vegetable broth and cover with a microwave-safe lid or plate. Heat on medium power in 1-minute intervals, stirring in between, until hot. This method is quick but may slightly alter the texture.

• Double Boiler Method: Fill a pot with a couple of inches of water and bring to a simmer. Place a heatproof bowl containing the mac and cheese over the pot, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until heated through. This gentle method helps prevent the sauce from breaking.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the mac and cheese in an air fryer-safe dish. Heat for about 10 minutes, stirring halfway through. This method can give a slightly crispy texture to the top layer.

• Pot: Used to cook the macaroni according to package instructions.

• Blender: Essential for blending the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper into a smooth sauce.

• Strainer: Needed to drain the cooked macaroni.

• Measuring cups: Used to measure out the almond milk, nutritional yeast, and soaked cashews.

• Measuring spoons: Used to measure the lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper.

• Mixing spoon: Used to stir the macaroni and sauce together in the pot.

• Knife: Necessary for dicing the jalapeños.

• Cutting board: Provides a surface for dicing the jalapeños.

• Bowl: Used to hold the cooked and crumbled vegan bacon before adding it to the macaroni.

• Stove: Used to heat the pot and cook the macaroni and sauce mixture.

Pre-soak cashews: Soak cashews overnight to save time on the day of cooking.

Use pre-cooked bacon: Purchase pre-cooked vegan bacon to skip the cooking step.

Pre-chop jalapeños: Dice jalapeños in advance and store them in the fridge.

Boil pasta ahead: Cook the macaroni a day before and refrigerate it.

Blender efficiency: Blend the sauce ingredients while the pasta is cooking.