This green chile mac and cheese recipe is incredible! It's packed with flavors, a casserole dish, and hearty enough to satisfy any appetite. Our family has been devouring this easy dish for over a week now with no signs of stopping. Macaroni and cheese is a childhood staple, and this recipe proves that it doesn't need to be in the form of processed cheese. Give it a try, you won't regret it!
Ingredients
2 cups raw cashew nuts (with shell)
1 cup onion
2 cloves garlic
8 ounces tomato paste
1 cup soy milk
1/4 teaspoon cayenne pepper
2 tablespoons Tabasco sauce
1/2 teaspoon salt OR to taste
1/2 teaspoon black pepper OR to taste chili powder, to your taste (I like a lot of spice!)
3 tablespoons nutritional yeast (optional)
Directions
*Blend all ingredients in a blender, or use a food processor. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
*Prepare macaroni according to package directions. In the meantime, spread the macaroni mixture evenly in a 9x13" baking dish. Spoon chili sauce over top and bake at 375 F for 30 minutes.
*Once macaroni is done cooking, stir carefully with fork and spoon into baking dish. Add nutritional yeast if desired (I have not added this step as part of the recipe).
*If you are not serving immediately, cover and refrigerate.
