Sloppy Jessica

Vegan Mac and Cheese chili style served on a toasted roll with your favorite cheese
  • 45
    Prep Time
  • 20
    Cook Time
  • x8
  • 2 boxes Classic Cheddar Style Modern Table Vegan Mac
  • Vegan Butter, 6 TBSP, divided
  • Vegan Milk, 2/3 cups
  • Onion, peeled, chopped, 1 each
  • Green Bell Pepper, seeded, chopped, 1 each
  • Garlic, minced, 1 TBSP
  • Chili Powder, 2 TBSP
  • Red Pepper Flakes, ½ tsp
  • Cumin, ground, 2 tsp
  • Oregano, leaves, dried, 2 tsp
  • Plant based ground meat, 12 ounces
  • Whole Tomatoes, canned, rough chopped, reserved the juice, 1 can
  • Hot Sauce, 1 TBSP
  • 8 Hoagie or French Rolls
  • 2 cups of your favorite cheese
  • Salt and Black Pepper to taste
Buy the Noodles
  • 1. Preheat oven to broiler mode
  • 2. In a large sauté pan, melt 2 TBSP of butter. Add onions and peppers. Cook until soft, about 5 minutes.
  • 3. Add garlic, chili powder, red pepper flakes, cumin and oregano. Cook for 1 minute
  • 4. Add plant-based meat. Stir frequently and break meat into smaller chunks. Cook until brown and cooked through out.
  • 5. Add tomatoes and hot sauce. Simmer until it is thickened, about 30 minutes
  • 6. Season to taste with salt and pepper
  • 7. Prepare Modern Table Classic Cheddar Style per package instructions
  • 8. Add mac and cheese to the meat mixture. Combine well
  • 9. Slice rolls in half horizontally. Place on a large baking sheet. Sprinkle with shredded cheese.
  • 10. Place in broiler to toast the bun and melt the cheese
  • 11. Spoon the chili mac onto the bottom of the rolls and cover with the top of the bun
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