SMOKEY, SPICEY VEGAN MAC & CHEEZZZZZZ

We’ll file this one under “vegan comfort food.”
Here’s another one for our vegan friends looking for something cheezy, spicy and with a hit of smokey flavor—thanks to Uglies Bar-B-Que Kettle Chips!

Classic Mac & Cheese flavor, but vegan-friendly with no dairy! Smokey, smooth, with a healthy kick of heat thanks to fresh jalapenos, even the most refined mac & cheese connoisseur will have a hard time believing there’s no real cheese in this recipe.

WHAT YOU’LL NEED:

2 6oz. bags of Uglies Bar-B-Que Kettle Chips (crushed to approx. 1 cup)
1 box (16oz.) of your favorite dry pasta
3 cups Country Crock® Plant Cream (We’re not affiliated, this isn’t a plug. But, this is an AMAZING dairy-free cream replacement.)
1/4 tsp salt
1 tbsp olive oil
2 8oz. bags of vegan cheddar cheese shreds
3 cloves of fresh garlic
1/3 cup chopped onion
2-3 fresh jalapenos (If you don’t want the extra kick, you can leave these out.)
Fresh parsley for garnish

LET’S DO THIS!

Pre-heat oven to 350º and lightly grease 9×13 baking dish with olive oil. Set aside.
Cook pasta 8-10 minutes in large pot until al dente / firm. Set aside.
Chop 1/3 cup onion, crush garlic and chop 2 fresh jalapenos. Sauté in sauce pan with olive oil for 2-3 minutes until onions are golden.
Add plant-based cream and 1/4 tsp of salt to sauce pan with the garlic, onion and jalapenos. Bring to boil.
Reduce heat and slowly whisk in vegan cheese, being sure to continue whisking while adding to cream mixture. Continue whisking until sauce mixture is creamy being sure the sauce does not burn!
Fold the cheese mixture in to the cooked pasta in a large pot. Lightly mix, then transfer to greased 9×13 baking dish.

Finely crush Uglies Bar-B-Que Kettle Chips for delicious, crunchy crumbs on top. Use a food processor to get an even consistency.
Sprinkle chip crumbs on top and bake uncovered for 15 minutes.
Garnish with remaining 1 jalapeno and parsley if desired.
Enjoy!