Classic mac and cheese gets a flavorful upgrade with this Mexican-style twist! Tender pasta and veggies are tossed in a zesty taco-seasoned cheese sauce with green chiles. Plus it's easy to prepare with whole food ingredients! (Vegan, refined oil-free, gluten-free option.)
Let's make a satisfying bowl of mac & cheese... with a zesty Mexican-style twist! This flavorful recipe is protein-rich and easy to prepare in just 30 minutes.
It's pure comfort food... but made with healthier whole food, plant-based ingredients! My idea was to take this Vegan Mac & Cheese and infuse it with bold, southwest flavors. The star of the show is the homemade taco-seasoned "cheese" sauce that's accented with green chiles. (So tasty!)
Best of all, you can prepare it mild as written, or give it a spicy kick with jalapeño pepper, hot chiles, or hot sauce. Your choice!
Ingredients for Mexican Mac & Cheese
For this recipe, you'll stir together in a large skillet or pan on the stove:
- Elbow pasta: Be sure to use gluten-free pasta if needed. (Most often I use Jovial brand made from organic brown rice, or Banza elbow macaroni which is made from chickpeas.) Or you can use another shape like fusilli, shells, penne, or other small noodle.
- Green onions: These are also called scallions. They add a delicious mild onion flavor.
- Roasted red pepper: I use one large jarred roasted red bell pepper. But feel free to add more if you enjoy the flavor.
- Roma tomato
- Raw cashews: I use organic, unsalted raw cashews. We'll soak them first so they're softer and easier to blend into a creamy, smooth sauce. (See notes below the recipe for tips on soaking.)
- Vegetable broth: Use low-sodium if desired.
- Nutritional yeast: This is what gives the sauce a savory, cheesy flavor. It tastes somewhat like cheddar cheese so it's great in this vegan cheese sauce!
- Taco seasoning: I use my zesty homemade Taco Seasoning recipe. It's made from flavorful spices like ground cumin, chili powder, smoked paprika, oregano, onion powder, and garlic powder. I always keep a small jar of it handy in the pantry.
- Diced green chiles: These typically come in a small 4 ounce can. I use mild chiles, but feel free to heat it up with medium.
- Fresh lemon juice: We'll use two tablespoons which is about a half lemon. You could also substitute with fresh lime juice if desired.
- Apple cider vinegar
- Salt: I use fine grain salt. You can also include black pepper to taste if desired.
Customizing
Make it spicy: Include a pinch of cayenne pepper, fresh jalapeño pepper, or even serrano pepper in the cheese sauce before you blend. Or you can use medium or hot diced green chiles instead of mild. Chipotle powder or chipotle pepper in adobo sauce could be tasty for some smoky spice (though I haven't tested this yet). Or simply top your bowl with your favorite hot sauce before serving.
Make it "beefy": Add your favorite vegan ground beef crumbles, chorizo, or plant-based sausage. I suggest cooking these separately according to package instructions, then stir them into the mixture towards the end of cook time.
Other additions: Change up the veggies with fresh bell pepper instead of roasted, sautéed onion, fresh minced garlic cloves, sweet corn, or even a scoop of salsa. Serving this mac and cheese next to seasoned black beans can add extra plant-based protein and fiber as well.
Baked: I haven't tried this, but I'm guessing you could prepare this dish as a baked mac and cheese. Simply place the finished mixture in a baking dish then bake in the oven with a breadcrumb topping if desired.
Serving
Garnish your bowl with fresh chopped cilantro or hot sauce to taste if you wish. You can either serve this as a main dish or smaller side dish!
Storing
Store the cooled leftovers in an airtight container in the refrigerator. I find it keeps well for a few days. Give it a stir and reheat in the microwave when ready to enjoy.
For more inspiration, also browse all easy vegan dinner recipes.
Mexican Mac and Cheese (Vegan!)
Ingredients
- 8 oz. elbow noodles (GF if desired)
- 2 roma tomatoes
- 1 roasted red pepper
- 3 green onions
- 3 Tbsp. fresh cilantro (optional, for serving)
For the Mexican-style cheese sauce:
- 1 cup raw cashews (soaked*)
- 2 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 Tbsp. taco seasoning
- 4 oz. can diced green chiles (mild or medium)
- 2 Tbsp. fresh lemon juice
- 2 tsp. apple cider vinegar
- 1/4 tsp. salt
Instructions
- Cook the pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
- Meanwhile, dice the tomato and roasted pepper. Slice the green onions. Set aside.
- Make the cheese sauce: Place all sauce ingredients in a high-speed blender. Blend for about 20-30 seconds until smooth.
- In a large non-stick pan over medium heat, add the cheese sauce. Heat for about 6-7 minutes, stirring often until slightly thickened.
- When the cheese sauce has slightly thickened, add the drained pasta, tomato, roasted pepper, and green onions.
- Heat for about 5 minutes, stirring often, or until warmed through. The sauce should thicken and partially absorb into the pasta. (It also thickens further as it sits.) Garnish with fresh cilantro if desired. Salt and pepper to taste.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan Mexican Mac and Cheese recipe, also check out:
Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.
Jennifer says
Yum…just YUM! So delicious! I followed your suggestions in “Other Additions” and used fresh red bell pepper, corn and black beans. This was super easy to make and super flavourful! Awesome weeknight meal. Thanks for sharing this recipe!
Kaitlin says
Yay! Delighted to hear you gave this one a try and enjoyed, Jennifer! Good call with the fresh pepper, sweet corn, and black beans. Hope your new year is off to a beautiful start!