One of the first dishes I made as a vegan was mac and cheese. And holy crow, how did I not know that it was possible? Prior to becoming a vegan, I thought that vegans only ate salads. What an idiot.
I loved the first vegan mac and cheese recipe that I made; however, THIS mac and cheese is way better! I love the addition of the green chilis. Note: the original recipe by Minimalist Baker (who I am completely OBSESSED with) calls for only 1 can of green chilis, but I discovered that the green chilis were so ridiculously delicious in the dish, so I doubled the amount.
I made this for Brad and me, and we were so excited to eat it, that we simply plunked the cast iron pan down on the table, grabbed 2 forks, and went crazy. Why dirty any extra dishes?!
Someday I’ll have some great photos of my food. Until then, I’ll continue to make delicious food with sub-par pictures.
10 ounces large macaroni shells (I used GF brown rice shells)
1 small white onion, diced
4 cloves garlic, minced
1 cup raw cashews (if you don’t have a Vitamix, soak them for 4-6 hours or overnight, then drain)
1 1/2 cups vegetable broth
1 Tbsp cornstarch
1/2 tsp cumin
3/4 tsp chili powder
2 Tbsp nutritional yeast
2 4-ounce can diced chills (add 1 can into the sauce, and save the other can for topping)
Optional: 1 cup tortilla chips, smoked paprika, fresh cilantro for topping
Prepare the pasta according to package instructions.
Preheat the olive oil in a skillet. Add the diced onions and let cook until they soften up. Add the minced garlic and season with salt and pepper. Cook for another minute.
Add the onion and garlic mixture to your blender (I love my Vitamix as much as I imagine I will love my future children…no?). Add the remaining ingredients, except for the toppings (1 can of green chilis, tortilla chips, paprika, and/or cilantro). Blend the sauce until smooth and creamy.
Pour the sauce back into the skillet over low heat, and cook for a few minutes to thicken the sauce. Add the cooked noodles into the sauce and stir to make sure each shell is filled with the delicious sauce. Add the 2nd can of green chilis and mix in.
Optional: Sprinkle some smoked paprika on top (Oh the color!). Crumble tortilla chips on the top. Slide the whole delicious mixture into the oven under the broiler for a few minutes to crisp up the top. Holy yum!
I used the Food Should Taste Good Guacamole chips. IMHO they are a bit odd on their own, so I firmly believe they were made to be crumbled on top of mac and cheese!