Chili Mac

My research tells me that Chili Mac is a midwestern tradition, known by some people as Kansas City Macaroni. I made this dish for the first time, and only once, a year ago when I saw the recipe in Vegan Planet, by Robin Robertson. That recipe includes soy milk and vegan cheddar cheese, which I try to avoid because of the fat and chemicals in it. We both really liked it, so I tried it again replacing the milk and cheese with faux cheese using a recipe in La Dolce Vegan.

Chili Mac

While this recipe takes some planning ahead to have leftover chili on hand, it doesn’t take long to prepare. Most of the work is accomplished while the macaroni cooks, and then it is all assembled and baked.

Faux Cheese Sauce

1/2 cup nutritional yeast flakes
2 tablespoons flour
1/2 teaspoon salt
1 cup water
2 teaspoons vegetable oil
1 teaspoon Dijon mustard
1 1/2 teaspoons tamari

In a small saucepan, stir all ingredients together until smooth. Bring to a boil and then simmer over reduced heat for 3 minutes, stirring constantly. Remove from the heat and set aside. Makes more than you need for the chili.

Leftovers can be combined with jarred salsa for a quick dip to serve with homemade corn chips.

Baked Chili Mac

1 cup uncooked elbow macaroni
1 small onion, minced
1 cup faux cheese sauce
3 cups bean chili, canned or leftover

Cook macaroni according to package directions, except during the last 3 minutes of cooking add the minced onion. Drain and set aside when the macaroni is cooked.

Preheat oven to 375.

Combine the cooked macaroni with the cheese sauce, distributing the onion as you stir.

Spread the macaroni in a 9 X 13 baking dish. Gently spread the chili over the top of the macaroni.

Bake at 375 for 20 minutes or until it is bubbly. Serve hot.