Course: Main Course
Cheezy Chili Mac shared by HolFit
Serves originally 1 servings
- 1 can (400 ml) Amy’s Spicy Chili
- 2 cups (480 ml) vegetable broth or stock
- 2 cups (480 ml) dry pasta of your choice (I prefer macaroni for this dish, but we had shells on hand, so I used those)
- CHEEZY SAUCE:
- 1/2 cup (75 g raw cashews
- 1 Tbsp (15 ml) tahini (sesame paste)
- 4 tsp (20 ml) freshly squeezed lemon juice
- 2 tsp (10 ml) apple cider vinegar
- 1/2 medium sweet red pepper cored, seeded and cut in chunks
- 1 cup (240 ml) plain unsweetened almond or soy milk
- 1/4 tsp (1 ml) fine sea salt
- 1/2 tsp (2.5 ml) dijon mustard
- 1 Tbsp (15 ml) tapioca potato or corn starch
- 1/2 tsp (2.5 ml) paprika
- 1/2 tsp (2.5 ml) turmeric)
- 1 Tbsp (15 ml) extra virgin olive oil preferably organic
- Combine all ingredients in a blender and blend until smooth. If you are using this as a sauce on its own (and not in this recipe) you can cook it over medium-low heat until thick, 5-10 minutes.
Combine all ingredients in a blender and blend until smooth. If you are using this as a sauce on its own (and not in this recipe), you can cook it over medium-low heat until thick, 5-10 minutes.
Preheat oven to 375F (190C). Spray a 2-quart (2 L) casserole (one with a lid) with nonstick spray.
Measure out one cup of the cheesy sauce (save the rest for later) and pour it into a medium bowl along with the chili and broth. Stir to mix well.
Place the pasta in the casserole and pour the chili-broth mixture over all. Cover and bake for 20 minutes. Uncover, stir, then replace the cover and bake another 20 minutes; stir once more. Pour the remainder of the cheese sauce over all, then bake uncovered for an additional 30-35 minutes, until bubbly and beginning to brown (if the sauce doesn’t brown as much as you’d like, you can always place it under the broiler for 5 minutes–this is what I did). Remove from the oven and allow to sit for 10 minutes before serving. Makes 4-6 servings. May be frozen.