Macaroni may be the perfect dish. Our Plant-Based Chili Mac makes a classic even better, and will have the whole table going for seconds.
When Plant-Based Chili is coupled with Very Good Cheddah macaroni, magical things happen. Top it all with green onions, jalapenos, and avocado, you'll rediscover what made mac n' cheese so great in the first place.
Just want the mac & cheese? Find the recipe here.
PREP TIME: 20 minutes
COOK TIME: 15 minutes
YIELD: 4-6 servings
INGREDIENTS
- 3.5 cups Chili
- 225g (2 cups) macaroni noodles, uncooked
- 1/2 block The Very Good Cheese Co. Bold Cheddah or Cheddah
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- 2 tsp garlic powder
-
salt and pepper
Toppings (optional):
- plant-based sour cream or ‘All-purpose Cream Sauce’
- jalapeno, sliced
- green onions
- shredded cheese
- Avocado
- cilantro
DIRECTIONS
- Bring a medium sized pot of water to a boil over high heat.
- Cook macaroni noodles according to the package. Reserve 1 cup pasta water before draining noodles and setting aside.
- In the meantime, heat up the chili. Once hot, set aside.
- Cook macaroni noodles according to the package. Reserve 1 cup pasta water before draining noodles and setting aside.
- In the same pot over medium heat, add in reserved pasta water and The Very Good Cheese Co. cheese, olive oil, nutritional yeast, garlic powder, salt and pepper. Stir and heat until smooth and thick, about 4 minutes.
- Add noodles back to pan and stir together. Taste and adjust seasoning as desired.
- Add macaroni to a casserole dish and top with hot chili. Top with a drizzle of sour cream and desired topping.
Be sure to share your Chili Mac with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.
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