Fall is here and you know what that means? Comfort food! This Chili Mac is where it’s at! I love this recipe because it combines my two comfort foods: Chili and Mac ‘n Cheese. YESSSSSSSS!

This mouthwatering recipe is one of over 50 awesome plant-based recipes in Robin Robertson’s newest cookbook, Vegan Mac & Cheese. Each recipe is more inventive than the next, taking the ultimate comfort food to new levels. Her delectable pasta dishes feature vegan cheese sauces that start with plant milks, vegetables and nuts as their base ingredients.

An entire chapter is devoted to veggie-loaded mac and cheese dishes, including Buffalo Cauliflower Mac, Arugula Pesto Mac Uncheese and Smoky Mac and Peas with Mushroom Bacon. Another chapter serves up meatless mac and cheeses made meaty with lentils, jackfruit, mushrooms and more. There are also fun recipes like Mac and Cheese Balls, Mac ‘n Cheese Pizza, Waffled Mac and Cheese and Cheesy Mac Muffins. Robin also includes toppings, add-ins and other ways to kick your mac and cheese up a notch. This cookbook is definitely a highlight among the new additions to my cookbook collection this year.

Excerpted from Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

Print Recipe

Chili Mac

Servings

Ingredients

Chili

• 11/2 cups tomato salsa 390 g, hot or mild
• 3 tablespoons Barbecue Sauce or store-bought, 48 g, page 101
• 2 teaspoons to 3 chili powder plus more as needed, 5 to 8 g
• Salt to taste
• Ground black pepper to taste

Sauce

• 3 cups plain unsweetened nondairy milk 720 ml
• 11/4 cups unsalted raw cashews soaked in boiling water for 30 minutes and drained, 175 g
• 1/3 cup nutritional yeast 20 g
• 2 tablespoons fresh lemon juice 30 ml
• 1 teaspoon Salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground turmeric

Pasta

• 16 ounces elbow macaroni or other small pasta, 454 g
• Nonstick cooking spray for preparing the baking dish

Toppings (optional)

• 3/4 cup crushed tortilla chips or corn chips, 47 g
• 1 ripe Haas avocado peeled, pitted, and diced

Servings Ingredients Chili 11/2 cups tomato salsa 390 g, hot or mild 3 tablespoons Barbecue Sauce or store-bought, 48 g, page 101 2 teaspoons to 3 chili powder plus more as needed, 5 to 8 g Salt to taste Ground black pepper to taste Sauce 3 cups plain unsweetened nondairy milk 720 ml 11/4 cups unsalted raw cashews soaked in boiling water for 30 minutes and drained, 175 g 1/3 cup nutritional yeast 20 g 2 tablespoons fresh lemon juice 30 ml 1 teaspoon Salt 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 teaspoon ground turmeric Pasta 16 ounces elbow macaroni or other small pasta, 454 g Nonstick cooking spray for preparing the baking dish Toppings (optional) 3/4 cup crushed tortilla chips or corn chips, 47 g 1 ripe Haas avocado peeled, pitted, and diced

Instructions

1. To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes.
2. To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside.
3. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot.
4. Pour the sauce over the pasta and toss to combine.
5. Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray.
6. Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta.
7. To finish: Sprinkle the tortilla chips on top of the chili. Bake for 20 minutes until hot. Serve topped with the avocado.