You guys! This cheesy chili mac reminds me so much of Hamburger Helper! Only without the meat. I’ve had this one on the back burner for a while because I was trying to wait until the holidays were over. But you know what? I couldn’t hold out anymore. Plus everyone needs comfort food sometimes and this is the epitome of comfort food. Plus it’s easy to make and will feed the whole family!
Matt said he had high expectations for this recipe. I knew he did because when we were in college he was a chili mac connoisseur.
I let him taste it before I did. I watched his facial expression as he took a bite with bated breath. When he closed his eyes and just said “mmmmmm” through a mouthful of food I knew I had a winner.
His verdict? “This is the best chili mac ever.” And trust me, when I make something he doesn’t like he lets me know in an ever so gentle way by saying, “let’s not make that again.”
On another note, I cannot believe Thanksgiving is next week. It’s just crazy to me because I feel like yesterday it was the beginning of the year. Does anyone else feel like that? I feel like time just keeps going by faster and faster the older I get. Before I know it, it’ll be Thanksgiving next year!
Speaking of Thanksgiving, I’m hosting it at my house for the first time this year and I’m a little nervous. I’ve started to put together my menu and I’m going to schedule everything out so that it’ll be ready in a timely manner. I’ve just never done anything of this scale before. Does anyone else has any tips for this Thanksgiving rookie??
Vegan Cheesy Chili Mac
- 1 tbsp Olive Oil (or veggie broth if avoiding oil)
- 1/2 Chopped White Onion
- 4 cloves Minced Garlic
- 16 oz Gluten Free Macaroni Noodles
- 1 can Fire Roasted Diced Tomatoes Don't Drain
- 1 can Chili Beans Don't Drain
- 1 tbsp Chili Powder
- 1 tsp Smoked Paprika
- 1 1/2 tsp Cumin
- 1/2 batch Cashew Queso
- Salt to Taste
- Pepper to Taste
Cook macaroni according to package in a large pot.
While the macaroni is cooking, saute onions and garlic in olive oil (or veggie broth) in a large pan until onions become slightly translucent.
Once the garlic and onions are cooked, add chili beans, diced tomatoes, and spices and simmer until most of the liquid is gone (I do like to leave a little liquid), stirring occasionally so it doesn't burn.
While the bean and tomato mixture is cooking, make cashew queso.
When everything is done cooking, strain macaroni and place back into the large pot. Add bean and tomato mixture and half of the cashew queso, mix and serve hot.