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Spicy Hearty Vegan Mac & Cheese

Spicy Hearty Vegan Mac and Cheese is a delicious, easy and protein filled recipe. Baked to crisp perfection, this vegan cheesy delightful dish is a perfect cozy meal for any occasion. The cheese sauce is amazing and full of flavor – perfectly paired with macaroni noodles, spicy brussel sprouts and a vegan patty.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 3
Calories 501 kcal


  • ½ lb pasta I used elbows
  • 1 ½ cups vegan cheddar
  • ½ cup vegan parmesan
  • 1 cup brussel sprouts with the stems removed and sliced in half horizontally
  • 2 tbsp vegan butter
  • 3 ½ tbsp flour
  • 1 ½ cups plant based milk
  • 1-2 jalapenos diced (depending on your taste)
  • ¼ cup breadcrumbs
  • 1 vegan patty I used Strong Roots Beetroot patty, which gave this dish a pink color
  • 1 tbsp chili powder
  • Olive oil


  • Preheat your oven to 425 degrees F. Place parchment paper on a baking sheet (or grease the baking sheet).
  • Cook pasta as directed by package.
  • While pasta is cooking, place your cut brussel sprouts on the baking sheet, drizzle with olive oil and bake for 15 minutes. When the brussels are done cooking, lower the oven temperature to 375 degrees F.
  • While your pasta is cooking and your brussels are baking, begin making your roux. Using a large sauce pan, heat butter of medium heat.
  • Once butter is melted, add in flour. Whisk and continue to heat until the roux begins to bubble.
  • Once the roux is bubbling, add in the vegan cheese and plant based milk. Continue to whisk until a cheese sauce develops and all of the cheese is melted.
  • Turn off burner, but keep the pan on the stove top to allow it to warm.
  • Add in the noodles, then the brussel sprouts.
  • Crumble up the vegan patty into small pieces (note, if you are using a frozen patty, you will need to slightly warm it in order to break it apart).
  • Add in the jalapenos and chili seasoning.
  • Mix well so all contents are covered by the cheese sauce.
  • If you are baking this mac and cheese, grease a 8×8 casserole dish.
  • Pour mac and cheese into the casserole dish evenly.
  • Sprinkle bread crumbs on top.
  • Bake for 15 minutes, remove from oven and let cool for 10 minutes.
  • Store this spicy mac and cheese in an air tight container in the fridge for up to 3 days. To reheat, place in microwave and heat on low for 3-5 minutes.


Pasta – I used regular old elbows. You may use any type you like, whether it be plant based, protein filled, gluten free, etc. You also can use any shape you like!
Vegan Cheese – I used a vegan cheddar shreds, as well as vegan parmesan shreds, from Violife. I usually do not love Violife vegan cheese, as it is a little to sweet for me, but the jalapenos and chili powder truly mask the sweetness of it! You can use any vegan cheese you prefer. You may also just use Cheddar cheese (just sub equal parts for parmesan).
Flour – Regular, white flour is what I used to make the roux, but you may use any type you prefer. Wheat flour will add a little “wheatier” flavor to this though.
Vegan Butter – I used Earth Balance Salted butter. You may use any type you like. You may sub this for oil as well.
Plant based milk- Be sure your milk is not flavored! Vanilla tasting milk will not taste good. You can use almond, soy, oat or cashew milk.
Jalapenos – Optional! I like to add a kick to my mac and cheese. You may also substitute with any hot pepper you like.
Chili Powder – Chili powder made this cheesy dish spicy. You may also use paprika or cumin. If you do not like spicy, feel free not to add this! Use salt and pepper instead.
Brussels– This recipe calls for Brussel sprouts, but you can omit them or use broccoli instead!
Vegan patty – I added a vegan patty for added protein and to make this dish heartier, but you may omit this as well.
Bread Crumbs- I used panko bread crumbs. You may use any you like or omit entirely.


Calories: 501kcalCarbohydrates: 43gProtein: 20gFat: 27gSaturated Fat: 9gTrans Fat: 1gCholesterol: 13mgSodium: 1592mgPotassium: 717mgFiber: 8gSugar: 8gVitamin A: 2344IUVitamin C: 45mgCalcium: 484mgIron: 4mg
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