Cook the macaroni in salted water for 6–7 minutes or until al dente. Strain and set aside.

Preheat the oven to 175 °C (350 °F).

In a large non-stick oven-safe sauce pan, heat the oil and sauté the garlic, onion, and bell pepper for about 3 minutes.

Add the Vegeat beefless ground and spices, and mix well. Cook for 3 minutes or until the vegan mix is cooked. Note: the beefless ground remains quite red even when fully cooked.

Add the salsa, tomatoes, cooked macaroni, and mix well. Remove from heat.

Cover the macaroni with cheese and add the jalapeno slices. Bake the macaroni for 10–12 minutes or until the cheese is melted and lightly browned.