This vegan smoky BBQ stovetop mac and cheese is creamy and delicious with a crunchy topping like baked mac and cheese, but requires no baking!
This post is sponsored by Kay’s Naturals.
Do you like stovetop mac and cheese (either homemade or the kind from childhood that comes in a box) or baked mac and cheese?
I’ve always been team stovetop mac n cheese. I prefer my mac in noodle form rather than a casserole. But the crispy crunchy texture of baked mac and cheese certainly sounds appealing!
I decided to have the best of both worlds and make a vegan stovetop mac and cheese that has the crunch of baked mac n cheese, all in one bowl. It’s not a replacement for baked mac and cheese, just an ode to it!
This mac and cheese is topped with crushed Kay’s Naturals Smoky BBQ chips so the topping is not only crispy and crunchy, but full of barbecue flavor! This dish is great on its own, but also makes a wonderful accompaniment to a barbecue plate.
Kay’s Naturals Pass the Peas snacks are high protein, non GMO, gluten free, and tasty! All three flavors are vegan If you’d like to try them out for yourself, you can get 30% off your purchase through 4/15/21 at kaysnaturals.com by using my promo code, “kelly30” at checkout.
My favorite for snacking is the Dill Pickle flavor and I’ve been enjoying using the Maple Bacon and Smoky BBQ for cooking. I like to add them, crushed or whole, as toppings to recipes like this Smoky BBQ Mac n Cheese and Maple Bacon Cinnamon Rolls.
🧀 Ingredients
- Vegan Butter
- All-purpose Flour
- Non-dairy Milk
- Mustard
- Hot Sauce
- Garlic Powder
- Salt
- Pepper
- Kay’s Naturals Pass the Peas Smoky BBQ Chips
🔪 Instructions
Melt the vegan butter over low medium heat. Add the flour and immediately mix into the vegan butter.
Stir constantly and cook until the “raw flour” smell goes away, 3-5 minutes, careful not to burn the mixture.
Slowly add the oat milk, stirring to make sure there are no clumps. Turn up the heat to medium high and bring to a simmer, stirring frequently.
In the meantime, bring a pot of water to a boil, then boil the elbow macaroni to al dente, according to the package directions.
When the cheese sauce mixture has come to a simmer, add the nutritional yeast, mustard, hot sauce, garlic powder, salt, and pepper and stir until smooth. Let cook for 5 more minutes, stirring frequently, then remove from heat.
Pour the cooked macaroni into the cheese mixture, stirring to coat. Add more water or oat milk if the mixture is too thick. It will also thicken as it cools.
Crush the bag of Kay’s Naturals Pass the Peas with a rolling pin.
Top the mac and cheese with crushed chips and serve immediately.
💭 Tips
- Serve with greens, beans, and barbecue seitan. Need some recipes? Try the filling from my Barbecue Seitan Sandwiches.
- Sprinkle the chips on the mac right before serving. They will get soggy if you wait too long to eat.
🥗 Sides
Vegan Pulled Pork Sandwich with Dill Pickle Chips
I served the barbecue seitan filling from these sandwiches alongside my mac and cheese, but i recommend making the full sandwiches. This recipe was also made with Pass the Peas chips!
Vegan Potato Salad with Dill & Parsley
Every vegan barbecue needs potato salad! This one is made with vegan mayo, fresh herbs, celery, and onions.
📖 Recipe
Vegan Stovetop Mac and Cheese with Smoky BBQ Topping
This vegan smoky BBQ stovetop mac and cheese is creamy and delicious with a crunchy topping like baked mac and cheese, but requires no baking!
Ingredients
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons all-purpose flour
- 2 cups oat milk (or your favorite kind of non-dairy milk)
- 1 cup nutritional yeast
- 2 teaspoons spicy brown mustard
- 1 tablespoon hot sauce
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 lb elbow macaroni
- 1 1oz Kay’s Naturals Pass the Peas Smoky BBQ Chips
Instructions
- Melt the vegan butter over low medium heat.
- Add the flour and immediately mix into the vegan butter.
- Stir constantly and cook until the “raw flour” smell goes away, 3-5 minutes, careful not to burn the mixture.
- Slowly add the oat milk, stirring to make sure there are no clumps. Turn up the heat to medium high and bring to a simmer, stirring frequently.
- In the meantime, bring a pot of water to a boil, then boil the elbow macaroni to al dente, according to the package directions.
- When the cheese sauce mixture has come to a simmer, add the nutritional yeast, mustard, hot sauce, garlic powder, salt, and pepper and stir until smooth. Let cook for 5 more minutes, stirring frequently, then remove from heat.
- Pour the cooked macaroni into the cheese mixture, stirring to coat. Add more water or oat milk if the mixture is too thick. It will also thicken as it cools.
- Crush the bag of Kay’s Naturals Pass the Peas with a rolling pin.
- Top the mac and cheese with crushed chips and serve immediately.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 245mgCarbohydrates: 47gFiber: 8gSugar: 7gProtein: 16g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Comments
No Comments