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Mexican Mac & Cheese

Updated: Sep 11, 2018

This zesty twist on a classic favourite will have your family asking for seconds!


1 pkg. whole wheat (or gluten-free) macaroni noodles cooked according to package directions 1 pkg. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese 1 yellow onion, minced 1 c. of vegetable broth 2 tsp. corn starch 1 c. of salsa

1/2 tsp. salt or to taste pepper to taste


1. In a large sauce pan, sauté onion in a bit of vegetable broth until translucent. Add Zengarry Smokey Jalpeno cashew cheese and vegetable broth (reserve 1/4 cup) and mix until smooth. 2. Add corn starch to reserved vegetable broth and whisk until all the lumps are gone. Add corn starch mixture to pan and bring the mixture to a boil. Stir constantly until it has thickened. 3. Add salsa and salt and pepper and mix well. Simmer until the sauce has thickened to the desired consistency. 4. Add cooked macaroni noodles, mix to combine. Sprinkle with a pinch of paprika and serve immediately.


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