Ingredients
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2 cups Tad’s Dad’s Chili (vegan)
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12 oz pasta (macaroni, shells, or elbows)
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1 ½ cups plant-based cheese sauce (store-bought or homemade)
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½ cup shredded vegan cheese (cheddar-style)
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1 tablespoon olive oil or vegan butter
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½ teaspoon garlic powder
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½ teaspoon smoked paprika
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Salt and black pepper, to taste
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¼ cup breadcrumbs (optional, for topping)
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¼ cup chopped parsley or green onions, for garnish
Directions
Cook the Pasta
– Bring a large pot of salted water to a boil.
– Add your pasta of choice and cook according to package instructions until al dente.
– Drain and toss with olive oil or vegan butter to prevent sticking.
Prepare the Cheese Sauce
– If using store-bought cheese sauce, warm it in a small saucepan over low heat.
– If making homemade sauce, blend together cashews, plant-based milk, nutritional yeast, garlic powder, and smoked paprika until smooth.
Mix in the Chili
– Heat Tad’s Dad’s Chili in a separate saucepan until warmed through.
– Stir the chili into the cooked pasta.
Add the Cheese & Bake (Optional)
– Pour in the plant-based cheese sauce, stirring until everything is well combined.
– If baking, transfer to a lightly greased baking dish, top with vegan cheese and breadcrumbs, and broil for 3–5 minutes until golden.
Garnish & Serve
– Sprinkle with chopped parsley or green onions before serving.
– Dig in and enjoy this bold, cozy, and protein-packed comfort meal!
Recipe Note
This Chili Mac ‘n Cheese is creamy, flavorful, and packed with plant-based protein! Try adding roasted veggies, jalapeños, or a drizzle of hot sauce for an extra kick.
