Puerto Rican Mac and Cheese

Puerto Rican Mac and Cheese is my go-to comfort dish when I want something classic and familiar but crave those bold island flavors. This version is creamy, plant-based, and loaded with a homemade sofrito that brings zesty depth you would not expect in traditional mac and cheese. That crispy topping of plantain chips and bright cilantro turns every bite into a little celebration.

I love pulling out a frozen jar of homemade sofrito and using it in this recipe for easy weeknight dinners. The first time I served it for family, there were no leftovers and everyone insisted on the crunchy plantain topping every time since.

Ingredients

• Vegan butter or vegetable broth: gives richness without dairy and helps sauté the sofrito base
• Organic flour: thickens the cheese sauce so it coats every noodle
• Coconut milk: is creamy and subtly sweet for a luscious sauce look for full fat for best texture
• Poultry seasoning: delivers herby depth without the meat
• Smoked paprika: imparts a warm, smoky layer taste before you buy to ensure freshness
• Nutritional yeast: provides savory cheesy notes and added nutrients
• Diced tomatoes: add body brightness and a hint of acidity
• Tomato sauce: deepens the base with concentrated tomato flavor
• Follow Your Heart American cheese slices: make the sauce gooey and classic with a vegan twist
• Cooked pasta noodles: any short noodle works but elbow macaroni is extra nostalgic
• Crushed plantain chips: bring salty crunch and unmistakable Puerto Rican character
• Follow Your Heart Parmesan shreds: add another cheesy layer on top
• Fresh chopped cilantro: brightens each forkful add just before serving for best flavor

Sofrito Ingredients

• Green bell peppers: for sweetness and vibrant color choose two different colors for appeal
• Red bell pepper: builds sweetness and a pretty hue
• White onion: brings mellow sharpness
• Fresh garlic: roasted in the pan gives the sofrito punch
• Green Cubanelle Cuban or Italian frying pepper: offers mild heat and subtle depth
• Aji dulce Habanero or sweet chili pepper: brings the authentic Caribbean base with warmth adjust type for spice preference
• Cilantro and recao: infuse unmistakable herbal brightness shop for fresh unwilted bunches

Step-by-Step Instructions

Sauté the Sofrito Vegetables:

In a large pan cook the bell peppers onion garlic Cubanelle Cuban and Habanero pepper in a bit of salt and oil on medium heat until everything is soft and browned This can take around ten minutes and allows the flavors to gently sweeten and meld

Blend the Sofrito:

Transfer the cooked vegetables to a food processor Add fresh cilantro and recao with a splash of vegetable broth Blend until the mixture forms a thick salsa-like paste Set aside what you need and freeze the rest

Make the Cheese Sauce Base:

In a heavy pot on medium melt the vegan butter then stir in between one and four tablespoons of sofrito depending on how much spice you like Let it cook for a minute so the flavors bloom

Thicken the Sauce:

Shake in the flour while slowly adding the coconut milk Whisk constantly until smooth and thick making sure there are no lumps and everything combines well

Add Tomatoes and Seasonings:

Stir in diced tomatoes poultry seasoning smoked paprika nutritional yeast and tomato sauce These will layer in tangy and herby flavors keeping the sauce robust

Melt the Cheese:

Lay in the Follow Your Heart American cheese slices Tear them up as needed Stir on low heat while the cheese melts completely and transforms the sauce into dreamy creaminess Taste and adjust with more sofrito salt or pepper to your liking

Assemble the Pasta:

Toss the hot cooked noodles with four to six cups of cheese sauce in a baking dish Every piece of pasta should be coated in sauce so every spoonful is decadent

Top and Bake:

Scatter Follow Your Heart Parmesan shreds and a generous pile of crushed plantain chips on top Bake uncovered at four twenty degrees Fahrenheit for ten to eighteen minutes Spritz with water a few times during baking to keep the top from drying while the cheese bubbles

Garnish and Serve:

Right before serving sprinkle plenty of fresh chopped cilantro over the hot bubbling mac for an extra pop of color and flavor

Pin

My favorite part is always the plantain chip topping It adds bite and flavor I grew up with and reminds me of sharing family dinners in a bustling kitchen The sofrito’s aroma lingers for hours and brings everyone to the table before I even call them

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days To reheat add a splash of coconut milk or water and bake or microwave covered to restore creaminess Plantain chips can be added fresh each time to keep the crunch

Ingredient Substitutions

Use any unsweetened plant milk if coconut is unavailable Substitute any mild chili or bell pepper for aji dulce if you cannot find it If you like extra heat try adding a pinch of cayenne Choosing any brand of vegan cheese slices or shreds works as long as they melt smoothly

Serving Suggestions

Serve with a simple green salad for a complete meal or tuck into baked sweet plantains for a sweeter side offer lime wedges at the table to squeeze over each serving for a fresh zing Individual ramekins make great party appetizers

Cultural Touchpoint

Puerto Rican mac and cheese borrows the classic creamy pasta and layers in the essential aromatics of Puerto Rican home kitchens Sofrito is the unmistakable heart of island cooking and this dish honors that tradition while reimagining comfort food The crushed plantain topping celebrates another iconic island snack loved in gatherings large and small

Recipe FAQs

→ What gives this mac and cheese its Puerto Rican flair?

The homemade sofrito made with bell peppers, garlic, cilantro, and recao delivers signature Puerto Rican flavor, while plantain chips on top add a local crunchy touch.

→ Is it possible to make this dish gluten-free?

Yes, you can substitute the flour with a gluten-free blend and use gluten-free pasta for a tasty, wheat-free version.

→ What’s a good substitute if I can’t find plantain chips?

If plantain chips aren’t available, try topping with crushed tortilla chips or even baked potato crisps for a different but crispy finish.

→ Can I adjust the spice level in the sofrito?

Absolutely! Vary the number of spicy peppers or omit them for a milder taste, adjusting to your preference.

→ How can I store leftovers?

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat covered in the oven or microwave until warm and creamy.

→ Which plant-based cheeses work best here?

Follow Your Heart American Slices and Parmesan Shreds melt well to achieve a rich, smooth cheese sauce. Other creamy vegan cheese slices may also be used.