Serves/Yields: 4 to 6 servings
The first time we combined chili, pasta, and cheesy sauce, we were officially hooked. This dish is part of what makes simple comfort food simply irresistible!
Ingredients for For the topping:
- 1 cup (235 ml) unsweetened nondairy milk
- 1⁄2 cup (66 g) macadamia nuts
- 1⁄2 cup (60 g) sliced almonds
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon ground pepper
- 2 teaspoons (10 ml) freshly squeezed lemon juice
- 2 cloves garlic
- 1 teaspoon granulated onion
- 1 tablespoon (8 g) nutritional yeast
- 1 tablespoon (15 g) maca powder or
- (8 g) extra nutritional yeast
Ingredients for For the cheesy sauce:
- 11⁄4 cups (295 ml) unsweetened soymilk
- 3⁄4 cup (90 g) nutritional yeast
- 1 tablespoon (18 g) miso
- 2 tablespoons (32 g) tahini
- 2 tablespoons (28 g) nondairy butter
- 2 teaspoons (31 g) Dijon mustard
- 2 cloves garlic
- 1 tablespoon (8 g) cornstarch
- 12 ounces (340 g) uncooked elbow macaroni
- 4 cups (995 g) Chocolate Stout Chili (page 81) or any chili
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
To make the topping:
- Combine all the ingredients in a blender and process until perfectly smooth. Set aside.
To make the cheesy sauce:
- Combine all the ingredients in a blender and process until perfectly smooth. Microwave for 2 minutes. Stir with a fork, and set aside.
The other steps:
- Cook the pasta according to package directions until just slightly undercooked, because it will continue cooking in the oven. Drain well.
- Add the chili and cheesy sauce and stir to combine. Pour into a deep 10-inch (25-cm) baking dish. Cover evenly with the topping.
- Bake for 25 minutes, or until golden brown on top. Serve.