• 1 Jalapeño
• 16oz container of Original Cheese by Avocadamama
• 1lb pasta of your choice
• 1/4 cup of Miyoko's Cream Cheese
• Violife Parmesan Cheese
• 1/4 cup of Vegan Bread Crumbs

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1. Cook pasta according to your liking
2. Thinly slice half of your jalapeño, we use a mandolin and put to the side
3. Chop the other half of the jalapeño and put to the side
4. Put your pasta in a pot on medium and put a 1/4 cup of Miyoko's Cream Cheese in and mix until the cheese starts melting and attaching to the pasta, approximately 5 minutes
5. Mix the chopped jalapeños into the pasta
6. Add a cup of Avocadamama's Original Cheese in and mix and let sit for 3-5 minutes
7. Once the pasta and cheese look ooey gooey, empty it into a bake safe pan
8. Top the mac & cheese with bread crumbs across the top layer
9. Place the sliced jalapeños along the top of the bread crumbs
10. Bake for 15 minutes at 375 degrees
11. Take out and enjoyyyyyyy!