Jalapeno Mac and Cheese

Posted by in 4th of July, Cinco De Mayo, Cooking, Sides, Snacks, Super Bowl Sunday | 0 comments





Hello & Happy Wednesday!!





As I’ve gotten older and more into cooking, I’ve also developed an affinity for all things.. 






For years I would avoid anything with heat like the plague as I felt it detracted from the overall flavor profile of recipes. Low and behold, I was completely wrong lol. 



Spice not only adds to flavor, but it enhances it. 



Fun Story: I can distinctly recall someone giving me a habanero pepper as a joke when I was 17 at a restaurant and I remember feeling as though my entire body was on fire from my head to my toes, breaking out in sweats and just feeling every terrible feeling all at once lol.. 



Needless to say, it probably was a contributing factor in deciding to throw in towel with all things spicy 







This recipe is simple, classic, easy, and cheesy/Spicy all rolled into one!



If you love mac and cheese, if you love spice, than you have to try this recipe for Fried Jalapeño Mac + Cheese




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Why this recipe rocks:






Full of Spice

Great for entertaining

Minimal ingredients
































Fried Jalapeño Mac + Cheese
Yields 10
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Cook Time
15 min
Cook Time
15 min
  1. 3 cups pasta (your choice)
  2. 2-3 jalapeños, diced
  3. 2 Follow Your Heart Vegan Eggs
  4. Spanish spices blend (cumin, chili powder etc)
  5. 1 block Follow your heart vegan jalapeño cheese
  6. 1 1/2 cups panko crumbs
  7. 1/2 cup flour
  8. Sea Salt as desired
  9. 1 medium size bottle Canola oil for frying
  1. In a large pot melt the FYH vegan cheese, add a few splashes of almond milk if needed to assist. Once melted, throw in the cooked pasta, and diced jalapeño.
  2. Remove from heat, set aside to cool. Once cooled form balls and place in the fridge on a baking sheet covered in plastic wrap to set for at least 1-2 hrs.
  3. In a small bowl, beat the follow your heart eggs mixed with water (amount specified on package). In another small bowl, combine the panko crumbs, flour and spices.
  4. In a heavy bottomed saucepan, heat 3 to 4 inches of canola oil over medium-high heat. Working in small batches of 3 to 4, dredge the mac and cheese balls in the vegan egg, then in the panko mixture. Add the the hot oil and fry until golden brown and hot in the center, approximately 4 to 5 minutes.
  5. Remove from the oil and drain on a paper towel-lined plate. Sprinkle with sea salt and repeat until all the mac and cheese balls are fried. Top with additional diced jalapeño and spices. Serve immediately.
Eat. Drink. Shrink. http://eatdrinkshrink.com/



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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

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