Mexican Macaroni & Cheeze

It may not be the very start of the month, but today is the start of a new bloghop! I thought for a bit that I wasn’t going to be able to participate in this month’s theme, but inspiration (and a little extra time) struck and I had my first dish made before I knew it! Of course, I had almost every ingredient on hand.. except for normal pasta noodles. But, I did find a bag of macaroni salad noodles in a deep, dark corner of my pantry; hey, it ended up working out great! It just looks a lil’ funny.

There is just one problem with this amazing macaroni and cheeze dish, it is HIGHLY addictive; so much so, that I ended up tagging it as #vegannicotine on my instagram. My friend Amanda and I were having a hard time keeping ourselves from grabbing thirds, but the fact that our tummies were full stopped us ahead of time. This dish has all of the comfort of traditional mac & cheese, but with the flare of Mexican ingredients and spices.

Not your typical vegan mac & cheeze, this dish has some Mexican flair with ingredients like jalapenos, cayenne, and black beans!
Servings 4
Author Jackie of Vegan Yack Attack


  • 6-8 Cups of Water
  • 2 Cups Dried Noodles
  • 2 Cups Vegan Cheese mine was a 1:1 mix of Cheddar Teese and Galaxy Food's Vegan Mexican Shreds
  • 2 Tbsp . Nutritional Yeast
  • 1/2-3/4 Cup Non-Dairy Milk depending on how creamy/thick you want it
  • 3/4 Cup Cooked Black Beans
  • 1/2 Cup Tomato Chopped
  • 1/2 Cup Bell Pepper (preferably Red Orange or Yellow), Chopped
  • 1/4 Cup Green Onion Diced
  • 1 Tbsp . Fresh Jalapeño Diced
  • 1 Tbsp . Fresh Cilantro Minced
  • 1 1/2 tsp . Onion Powder
  • 1 tsp . Garlic Powder
  • 1/4 tsp . Cayenne Pepper
  • Salt and Pepper to taste


  1. In a medium/large pot, boil the water over medium heat. Once it is boiling, add in the noodles and boil for 8-12 minutes (depending on the noodle or directions).
  2. While the noodles are boiling, in a small pan on medium heat, start sauteing the black beans, tomato, bell pepper, green onions, jalapeño, and cilantro together until the bell peppers start to soften (approx. 5-7 minutes).
  3. When the noodles are fully cooked, drain all of the water out of the pot, but leave the noodles inside. Stir the cheeze into the hot noodles over low-medium heat, until melted.
  4. Add the nutritional yeast to the noodle mixture, stir together, then add in the desired amount of non-dairy milk to your preferred consistency.
  5. Stir the vegetable mixture into the noodles, add the cayenne, onion powder and garlic powder as well.
  6. Taste the dish and season accordingly with salt and pepper. Serve warm!

What is one of your favorite recipes for Mac & Cheese? Don’t like mac & cheese, what’s your favorite pasta?

The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!

ASTIG Vegan ~ Richgail ~  @astigvegan
Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl
BigFatBaker ~ Erin ~ @BigFatBaker
Bon a croquer ~ Valerie ~ @Valouth
Cake Duchess ~ Lora ~ @cakeduchess
Elephant Eats ~ Amy
Hobby And More ~ Richa ~ @betit19
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Rico sin Azucar ~ Helena ~ @ricosinazucar
Simply Reem ~ Reem ~ @simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna ~ @tspbasil 
That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick
The Spicy RD ~ EA ~ @thespicyrd
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma
You Made That? ~ Suzanne ~ @YouMadeThatblog

Please join in on the #pastalove fun by linking up any pasta recipe from the month of May 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #pastalove event! The twitter hashtag is #pastalove.

24 Comments on “Mexican Macaroni & Cheeze

  1. Whoa! Now that is one awesome looking mac and cheese! Totally trying this out next time I’m craving mac and cheese. And I’ll have to track down those Mexican style shreds.

  2. This just brought my love for vegan mac and cheese to a whole new level. I HAVE TO try this recipe.

  3. Love all the extras and mexican flavors in this! I adore just about any mac n cheese but often make a basic version using cheddar and roasted butternut squash that’s been purred – it adds great color and flavor!

  4. Lovely and delicious with all those mexican flavors!!I just love the last pic!!Yummm..Sending you some #pastalove Jackie 🙂

  5. Love the sound of this recipe and it looks great. I think the shape of the macaroni really works 😉

  6. What a terrific idea Jackie!! I don’t know why, but have never changed up my mac n cheese to a Mexican version. Perfect for Cinco di Mayo!!

  7. What a lot of gorgeous cheesy goodness! I’ve yet to try vegan cheese, or nutritional yeast, but this is a must make! I can completely imagine it being absolutely addictive 🙂 Happy to celebrate #pastalove with you this month!

  8. Love the Mexican flavor of your mac n cheez! I was in Los Al about a week ago visiting my family in Cypress. So jealous of the Sprouts market in Rossmore. The South is quite behind on the healthy foods and cool grocery stores so enjoy your surroundings! xoxo

  9. so glad you joined us for the #pastalove bloghop. i love how you make your posts so thematic for the month! i’ve never tried vegan cheese (store bought) before, but have made cashew cheese and i loved it. i haven’t tried nutritional yeast either! and this mac and cheese dish looks DELISH!

  10. This looks amazing! Full of flavor and something we can eat 🙂 Yay!! 🙂

  11. I love all mac and cheese and this one is no exception. This looks awesome! I love the mexican influence here. Cinco de mayo and #pastalove all at once!

  12. I loved this mac n cheese with that mexican twist. I have bookmarked the recipe. Will be trying it soon 🙂

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