This One Pot Chili Mac and Cheese is entirely vegan, gluten free and readyon the table in 20 minutes. A fantastic meal prep and family lunch or dinner.
We all need and want things easy as they get. You know I have a thing for all these one pot meals like thisMoroccan Chickpea Lentil Soup (Harira)or myVegetarian White Chili.
Which is ready in 25 minutes and naturally vegan and gluten free.
If you’re looking for more easy recipes like these, look no further and use the search bar. There are many more delicious recipes coming right up for you.
Let’s keep things easy and make this One Pot Chili Mac and Cheese.
It’s cheesy, creamy, flavorful in and out, comforting, addictive, time saving, made in one pot.
Always exciting by adding your favorite optional add ons.
What is chili mac
Chili mac is typically made with a lot of cheese and often you can find ground beef.
The sauce is made with butter, cheese, and cream. Obviously something like this is not plant based or dairy free.
I do something different. Using cashew milk instead of cream as I found out this plant based milk comes really close in taste to the real deal.
I also tried this recipe with almond or soy milk but I find only cashew milk really delivers the desired taste.
Whenever you can, go for cashew milk. Instead of cheese, we simply use nutritional yeast for a bold cheesy flavor.
How to make Chili Mac and Cheese
This isn’t just a chili mac it’s a One Pot Chili Mac and Cheese. So it’s truly super easy and straightforward to make.
First you will need a pot large enough so that you can cook all the ingredients in it. A smaller one won’t work in this case.
In this large pot heat a bit of oil or vegetable broth for oil free cooking. Add minced garlic and the optional onions and bell pepper.
Fry everything for around 2 minutes.
Now add 3 cups uncooked macaroni pasta, followed by enchilada sauce, vegetable broth, and nutritional yeast. Season with salt and pepper.
Also now is the time to add the optional seasonings like Italian seasoning, chili powder, or cumin. Mix well and cook everything for 10 minutes.
Last add the optional black or kidney beans and finish with the cashew milk. Cook for 5 minutes longer.
It’s all done now. Serve on plates or in bowls, and enjoy.
This One Pot Chili Mac and Cheese makes an amazing and super easy to make dinner or lunch. In no time the whole family will love it.
Also it’s an amazing meal preparation option for work lunches that you can make ahead of time.
Best mac and cheese
I have to admit of all these mac and cheese recipes that I have created, like thisGarlic Brussels Sprouts Mac and Cheeseor, I love this one best.
Truly they are all my and your favorites. I make them all the time.
This One Pot Chili Mac and Cheese stands out in preparation wise. It doesn’t get any easier than this.
If you give this One Pot Chili Mac and Cheese a try, tag me on Instagram and Facebook with a picture.
Love seeing all your remakes.
Cheers, Florian.
One Pot Chili Mac and Cheese
Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
This One Pot Chili Mac and Cheese is entirely vegan, gluten free and readyon the table in 20 minutes. A fantastic meal prep and family lunch or dinner.
Ingredients
- 3 cups dried elbow macaroni (12 oz) (I used gf)
- 5 cups enchilada sauce
- 2 1/2 cups vegetable broth
- 3/4 cup cashew milk
- 1/2 cup nutritional yeast
- 4 cloves garlic minced
- salt, pepper to taste
Optional add ons:
- 4 tsp chili powder
- 2 tsp cumin
- 1 tsp Italian seasoning
- 1 cup bell pepper, chopped
- 3/4 cup onions
- 1 cup kidney or black beans, drained
Instructions
- You will need a pot large enough so that you can cook all the ingredients in it. A smaller one won’t work in this case
- In this large pot heat a bit of oil or vegetable broth for oil free cooking. Add minced garlic and the optional onions and bell pepper. Fry everything for around 2 minutes.
- Now add 3 cups uncooked macaroni pasta, followed by enchilada sauce, vegetable broth, and nutritional yeast. Season with salt and pepper.
- Also now is the time to add the optional seasonings like Italian seasoning, chili powder, or cumin. Mix well and cook everything for 10 minutes.
- Last add the optional black or kidney beans and finish with the cashew milk. Bring to boil, turn down to medium heat and cook for 5 minutes longer.
Nutrition Information:
Yield: 4Serving Size: 2.5 cups
Amount Per Serving:Calories: 396Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 842mgCarbohydrates: 79gFiber: 8gSugar: 14gProtein: 15g
