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Course: Main Course


Cheezy Chili Mac shared by

Source: www.dietdessertndogs.com

Serves

Ingredients

  • 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.

Directions

Directions

Cheese sauce:
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.

 

 

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