Mac n’ Cheese Poppers

Jalapeno poppers stuffed with Cheddar Vegan Mac and cheese wrapped in portabella 'bacon'
  • 40
    Prep Time
  • 25
    Cook Time
  • x8
    Servings
  • 1 box Cheddar Style Modern Table Vegan Mac
  • Vegan Butter, 2 TBSP
  • Vegan Milk, 1/3 cup
  • Olive oil, 2 TBSP
  • Portobello Mushrooms, large, stems removed, cut into ¼ inch slices 4 each
  • Vegan cheddar cheese, 1 cup [or Mozzarella]
  • Jalapenos, large, 24 each
  • Salt and Pepper as needed
Buy the Noodles
  • 1. Preheat Oven to 400°F
  • 2. Toss portobello slices in olive oil, salt and pepper. Spread out evenly over a large baking sheet
  • 3. Bake in oven until soft, about 7 minutes. Remove and set aside
  • 4. Prepare Cheddar Style Vegan Mac per package instructions.
  • 5. Add cheddar cheese to vegan mac and cheese. Mix well
  • 6. Prepare Jalapenos for stuffing by cutting a wedge out of one side of the jalapeno and scooping out the seeds. See picture below.
  • 7. Stuff each jalapeno with the mac and cheese. [Top with mozarella or favorite cheese]
  • 8. Place 2 slices of mushrooms on each jalapeno and secure using a toothpick.
  • 9. Spread stuffed jalapenos out evenly on a large baking dish.
  • 10. Bake in oven until soft and skin of jalapenos is slightly blistering. About 25 minutes
Mac n cheese Poppers
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