Highlight
Whenever I want that cozy, familiar plate of food but I’m craving bold island vibes, I make Puerto Rican mac and cheese. This version is super creamy and totally plant-based with loads of homemade sofrito for a big punch of flavor. Plantain chips on top and a sprinkle of cilantro make every forkful feel festive and bright.
Nothing beats tossing in frozen sofrito when weeknights get busy. The very first time my family tasted this one, they asked for more and demanded the plantain topping from then on. Not a crumb left behind!
Tasty Ingredients
- Coconut milk: so creamy and a little sweet, just make sure it's full fat for the best sauce
- Poultry seasoning: gives a herby kick, all the flavor and none of the meat
- Nutritional yeast: brings that nutty cheesy bite and extra vitamins
- Vegan butter or broth: adds deep flavor to the sofrito without any dairy
- Organic flour: helps thicken up the melty sauce so it’s extra clingy
- Smoked paprika: tosses in warm, smoky flavor, always check it’s fresh for best taste
- Diced tomatoes: bright and fresh, add acidity and some body
- Tomato sauce: makes the base richer and a little tangy
- Follow Your Heart American cheese slices: melts in for all the classic stretchy goo (but vegan)
- Cooked pasta noodles: elbows give that old-school feel but any short shape will work
- Crushed plantain chips: loads of crunch and that Puerto Rican flair
- Follow Your Heart Parmesan shreds: sprinkle for even more cheesy flavor up top
- Fresh chopped cilantro: scatter just before serving for a blast of color and flavor
Sofrito Must-Haves
- White onion: lays down a mellow zippy note
- Red bell pepper: brings sweetness and some pretty red color
- Green bell peppers: adds both sweetness and color, use two kinds for more visual pop
- Fresh garlic: gets roasted to kick up the punchy flavor
- Green Cubanelle Cuban or Italian frying pepper: puts a gentle heat and subtle layer in your blend
- Aji dulce Habanero or sweet chili pepper: the real Caribbean base with warmth, use whichever pepper suits your heat level
- Cilantro and recao: bring out unmistakable green herby freshness, just grab the brightest bunches you find
Simple Steps
- Garnish and Serve:
- Right before eating, throw on a big handful of fresh chopped cilantro over the steaming mac to make it pop with color and flavor
- Top and Bake:
- Cover with a splash of Follow Your Heart Parmesan shreds and a thick layer of crunchy plantain chips Bake uncovered at 420°F for 10–18 minutes Spritz some water over the top a couple times while it bakes to keep the topping nice and the cheese gooey
- Assemble the Pasta:
- Mix up the hot pasta with four to six cups of cheesy sauce Pour it into a baking pan and ensure every noodle is totally smothered
- Melt the Cheese:
- Add chunks of Follow Your Heart American cheese Stir gently over low until it melts right in Taste and tune it up with a bit more sofrito salt or pepper as needed
- Add Tomatoes and Seasonings:
- Mix in tomato sauce diced tomatoes poultry seasoning smoked paprika and nutritional yeast They’ll give extra depth and keep things really flavorful
- Thicken the Sauce:
- Sprinkle flour in, then slowly pour in coconut milk Whisk constantly so you get a smooth thick base—no floury lumps!
- Make the Cheese Sauce Base:
- Melt the vegan butter in a big pot Drop in a tablespoon or four of sofrito, depending if you like it mild or bold Let that cook for a minute so all the tastes come alive
- Blend the Sofrito:
- Put the cooked veggies into a food processor with cilantro and recao, maybe a dash of broth Blend ‘til it’s like a chunky salsa Scoop out what you need and freeze the rest for next time
- Sauté the Sofrito Veggies:
- Heat oil and salt in a big skillet, then add bell peppers, onion, garlic, Cubanelle, and Habanero Cook on medium until everything’s golden and softened—ten minutes should do it. This brings out the sweetness and blends the flavors
Highlight
I honestly can’t get enough of that crispy plantain chip layer. It brings back all those family kitchen memories, full of chatter and sharing plates. When you smell the sofrito cooking, you know everyone’s about to gather around hungry.
Leftover Love
Pop leftovers in a sealed container in the fridge and they’ll keep for up to three days. Warm them up with a little coconut milk or water added, either in the oven or microwave, keeping things covered to stay saucy. Throw on fresh plantain chips every time so you always have that fresh crunch.
Swaps and Shortcuts
No coconut milk? Any plain plant milk works. Can’t track down aji dulce? Just use a sweet bell or your favorite mild chili, or toss in a pinch of cayenne if you like some heat. Any vegan cheese slice or shred will do—as long as it melts, it’ll be delicious.
Ways to Serve
Pair it with a crisp green salad for balance, or serve alongside baked sweet plantains for a hint of sweetness. Add lime wedges for everyone to squeeze over their bowl for a zippy finish. Try baking in ramekins for easy party bites.
Island Flavor Story
This creamy mac is pure comfort with a Puerto Rican spin thanks to classic homey sofrito. That’s the signature flavor in so many home meals on the island, and here it steals the show in the cheesiest way. Plantain chips on top nod to another favorite snack—one bite, and you’re at a family get-together.
Recipe FAQs
- → What gives this mac and cheese its Puerto Rican flair?
It's all about the homemade sofrito with cilantro, recao, peppers, and loads of garlic. Smashed plantain chips on top bring a crunchy island twist, too.
- → Is it possible to make this dish gluten-free?
Sure thing! Just grab your favorite gluten-free pasta and swap in a gluten-free flour blend. You'll still get tons of flavor but no wheat.
- → What’s a good substitute if I can’t find plantain chips?
No plantain chips? No sweat. Toss on some crushed tortilla chips or potato chips for a crunchy bite on top.
- → Can I adjust the spice level in the sofrito?
Of course! Make it as spicy—or as mild—as you like. Just tweak the spicy pepper amount or leave them out if you don’t want any heat.
- → How can I store leftovers?
Pop any leftover mac in a sealed container and chill. It'll keep in the fridge for three days. Warm it up in the microwave or oven till it's nice and creamy again.
- → Which plant-based cheeses work best here?
Follow Your Heart's American Slices and Parmesan Shreds get super melty and creamy, which works awesome in this mac. Any rich, vegan cheese slice will do the trick, though.