Okay, you’re probably starting to notice a trend here. I LOVE spicy food!
And thus, I bring you more spicy vegan amazingness: Green Chile Mac and Cheese. It’s a southwestern style mac and cheese that you’d never suspect was vegan.
In fact, a few years ago, my friends decided to have a mac and cheese bake off. For the judging, each mac and cheese was given a number so no one knew which was which. Everyone loved the creamy texture of this mac and cheese and was completely shocked when I revealed that it was vegan! In fact, there were even a few skeptics. “Wait…what…there’s no cheese? But how??”
The secret is in creating a green chile cream sauce using coconut milk and combining it with Daiya brand dairy-free shredded cheese. Mmm…mmm…mmm. Delicious.
Sadly, my mac and cheese didn’t win because the judges were looking for a more traditional version. To each their own, right? In my house, this spicy mac and cheese reigns champion!
- 1-15 oz. can coconut milk
- 6-4 oz. cans diced green chiles
- 1 tomatillo, chopped
- 6 cloves garlic, minced
- 3 green onions, green parts only, thinly sliced
- Sea salt to taste
- In a medium saucepan, heat the coconut milk, chiles, tomatillo, and garlic. Bring to a simmer and cook for about 2 minutes.
- Use an immersion blender to combine all ingredients until the sauce is completely smooth.
- Add the green chiles and blend completely with the immersion blender.
- Add sea salt to taste and remove from heat.
- Measure and use in Vegan Green Chile Mac & Cheese or serve with tacos or enchiladas!
*If you don't have an immersion blender, just use a regular blender. It will just take a bit longer because you'll need to wait for the sauce to cool before blending.
- 1 lb. macaroni
3 cups Green Chile Cream Sauce (See recipe above)
- 5 tbsp. olive oil
- ¼ cup flour
2-8 oz. pkgs. Daiya Vegan Cheese
- ½ cup red bell pepper, chopped
- ½ cup orange bell pepper, chopped
- ½ cup pablano pepper, chopped
- ½ cup sweet corn (I used frozen corn)
2 cups panko bread crumbs
- Sea salt to taste
- Preheat the oven to 350 degrees.
- Cook the macaroni al dente. Drain the cooked pasta and toss with the Daiya cheese in a large bowl.
- While the macaroni is cooking, saute the onion in 2 tablespoons of olive oil for 3-4 minutes until they begin to soften. Add the peppers and corn, stir to coat with olive oil.
- Add the flour, mix, and cook for a minute or two without browning.
- Slowly pour in the green chile cream sauce, whisking continuously for about two minutes. Add sea salt to taste.
- Pour the green chile cream sauce mixture over the pasta and stir to combine. Transfer the mac and cheese to a large casserole dish.
- In a separate bowl, combine the panko bread crumbs with the remaining olive oil. Spread the bread crumbs across the top of the mac and cheese.
- Bake uncovered for 30 minutes, or until the bread crumb topping is lightly browned.
*You can substitute the olive oil for earth balance for a more "buttery" taste.
Making the Green Chile Cream Sauce:
Making the Green Chile Mac & Cheese:
Serve and enjoy!