Nacho Mac and Cheese

Nacho Mac and Cheese

This simple nut free Nacho Mac and Cheese is rich, creamy, and spicy. Made on the stovetop, it is an easy meal. The nacho cheese sauce can be used on nachos and veggie burgers as well.
Course Main Course
Cuisine vegan, gluten free
Keyword nacho mac and cheese, vegan mac and cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 334kcal
Author Willow Moon


  • 8 ounces white or brown rice elbow noodles
  • 14 ounces silken tofu
  • 1/4 cup nutritional yeast
  • 5 tablespoons green chiles divided
  • 2 tablespoons corn starch
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup salsa
  • 2 tablespoons Earth Balance buttery spread
  • Salt and pepper


  • Cook noodles as per directions, but 3-4 minutes less than cooking time, since you'll be cooking noodles in the sauce later. Drain pasta, reserving a 1/4 cup of the pasta water.
  • Mix silken tofu, nutritional yeast, half the green chiles, corn starch, turmeric, chili powder, paprika, cumin, cayenne pepper, salt and pepper in food processor.
  • Pour the sauce into a pan. Add salsa, the other half of green chiles, and Earth Balance. Cook on medium heat until the Earth Balance melts. Add pasta and pasta water. Simmer for about 5 minutes or until heated through.



Calories: 334kcal | Carbohydrates: 52g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 377mg | Potassium: 338mg | Fiber: 3g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 2.9mg | Calcium: 40mg | Iron: 2.1mg