Craving classic mac and cheese but want to mix things up a bit? This smoky dish adds chipotle peppers into the mix to add a bit of heat to the otherwise creamy and savory pasta. The homemade cheese sauce is made from carrots, potatoes, and nutritional yeast, making it a great option for those with nut allergies. This can also be made into a good fat-free recipe if you’re into that, but this mac is on another planet once you add oil.

Smoky Chipotle Mac and Cheese [Vegan, Gluten-Free]

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  • 1 medium potato, peeled and chopped
  • 3/5 cup chopped baby carrots
  • Water
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Juice from 1/2 lemon or lime
  • 2 tablespoons nutritional yeast (optional)
  • 1 1/2 tablespoons oil or less
  • 1/4 small can of chipotle pepper in adobo sauce
  • Salt (optional)
  • 4 ounces dried pasta (gluten-free if necessary)


  1. Boil potatoes and carrots until soft, about 25 minutes. Let cool for a few minutes then add to the blender.
  2. Add everything else to the blender. Use the least amount of water because you’ll want this on the thicker side. Add small amounts of chipotle pepper at a time. Blend and taste to see if it’s spicy or salty enough.
  3. Once sauce is ready pour over pasta and mix with the pasta.

Nutritional Information

Total Calories: 891 | Total Carbs: 146 g | Total Fat: 24 g | Total Protein: 28 g | Total Sodium: 763 g | Total Sugar: 15 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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