One Pot Chili Mac and Cheese
This One Pot Chili Mac and Cheese is entirely vegan, gluten free and ready on the table in 20 minutes. A fantastic meal prep and family lunch or dinner.
We all need and want things easy as they get. You know I have a thing for all these one pot meals like this Moroccan Chickpea Lentil Soup (Harira) or my Vegetarian White Chili.
Which is ready in 25 minutes and naturally vegan and gluten free.
If you're looking for more easy recipes like these, look no further and use the search bar. There are many more delicious recipes coming right up for you.
Let's keep things easy and make this One Pot Chili Mac and Cheese.
It's cheesy, creamy, flavorful in and out, comforting, addictive, time saving, made in one pot.
Always exciting by adding your favorite optional add ons.
What is chili mac
Chili mac is typically made with a lot of cheese and often you can find ground beef.
The sauce is made with butter, cheese, and cream. Obviously something like this is not plant based or dairy free.
I do something different. Using cashew milk instead of cream as I found out this plant based milk comes really close in taste to the real deal.
I also tried this recipe with almond or soy milk but I find only cashew milk really delivers the desired taste.
Whenever you can, go for cashew milk. Instead of cheese, we simply use nutritional yeast for a bold cheesy flavor.
How to make Chili Mac and Cheese
This isn't just a chili mac it's a One Pot Chili Mac and Cheese. So it's truly super easy and straightforward to make.
First you will need a pot large enough so that you can cook all the ingredients in it. A smaller one won't work in this case.
In this large pot heat a bit of oil or vegetable broth for oil free cooking. Add minced garlic and the optional onions and bell pepper.
Fry everything for around 2 minutes.
Now add 3 cups uncooked macaroni pasta, followed by enchilada sauce, vegetable broth, and nutritional yeast. Season with salt and pepper.
Also now is the time to add the optional seasonings like Italian seasoning, chili powder, or cumin. Mix well and cook everything for 10 minutes.
Last add the optional black or kidney beans and finish with the cashew milk. Cook for 5 minutes longer.
It's all done now. Serve on plates or in bowls, and enjoy.
This One Pot Chili Mac and Cheese makes an amazing and super easy to make dinner or lunch. In no time the whole family will love it.
Also it's an amazing meal preparation option for work lunches that you can make ahead of time.
Best mac and cheese
I have to admit of all these mac and cheese recipes that I have created, like this Garlic Brussels Sprouts Mac and Cheese or Cauliflower Mac & Cheese, I love this one best.
Truly they are all my and your favorites. I make them all the time.
This One Pot Chili Mac and Cheese stands out in preparation wise. It doesn't get any easier than this.
If you give this One Pot Chili Mac and Cheese a try, tag me on Instagram and Facebook with a picture.
Love seeing all your remakes.
Cheers, Florian.
One Pot Chili Mac and Cheese
This One Pot Chili Mac and Cheese is entirely vegan, gluten free and ready on the table in 20 minutes. A fantastic meal prep and family lunch or dinner.
Ingredients
- 3 cups dried elbow macaroni (12 oz) (I used gf)
- 5 cups enchilada sauce
- 2 ½ cups vegetable broth
- ¾ cup cashew milk
- ½ cup nutritional yeast
- 4 cloves garlic minced
- salt, pepper to taste
Optional add ons:
- 4 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon Italian seasoning
- 1 cup bell pepper, chopped
- ¾ cup onions
- 1 cup kidney or black beans, drained
Instructions
- You will need a pot large enough so that you can cook all the ingredients in it. A smaller one won’t work in this case
- In this large pot heat a bit of oil or vegetable broth for oil free cooking. Add minced garlic and the optional onions and bell pepper. Fry everything for around 2 minutes.
- Now add 3 cups uncooked macaroni pasta, followed by enchilada sauce, vegetable broth, and nutritional yeast. Season with salt and pepper.
- Also now is the time to add the optional seasonings like Italian seasoning, chili powder, or cumin. Mix well and cook everything for 10 minutes.
- Last add the optional black or kidney beans and finish with the cashew milk. Bring to boil, turn down to medium heat and cook for 5 minutes longer.
Nutrition Information:
Yield: 4 Serving Size: 2.5 cupsAmount Per Serving: Calories: 396Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 842mgCarbohydrates: 79gFiber: 8gSugar: 14gProtein: 15g
This looks delicious! Thanks for sharing!
Thanks, Karly! It was absolutely delicious!
This looks delish! I'm looking for an interesting mac n cheese recipe to make for a 12 person dinner as a side. Have you doubled or tripled your recipe without issue? Any chance you have made this or something similar in a crockpot? Of the 12, I'm the only veg so trying to find the perfect mac n cheese recipe to wow my omni friends. Thanks in advance-Rachel
Hi Rachel! I haven't tried that in a crockpot, so I can't vouch for accurate results. Also I haven't tried to double or triple the recipe, but I guess it might work great. I would, however, maybe start with a little less vegetable broth than the double or triple and give more in if needed. Let me know how it goes!
I tried this recipe the other day and it is amazing!! So delicious and tastes like there is cheese in it! Crazy! Thank you for sharing this recipe. It's a keeper for me =)
Thanks so much for your amazing feedback, Melissa! Glad it was such a big hit! I hope you'll find lot of more recipes to try!
This looks lovely and can’t wait to try it! Just one question, do you think it would be okay to use soy milk instead of cashew milk? I’m not sure where I’d be able to get cashew milk from around me. Thanks!
Hi Grace! I guess it will work, but the taste will be different! Hope that helps!
You can find cashew milk in the milk isle next to almond milk. Silk brand makes a good one 😊
So goooood! I use all of the optional ingredients. I substituted almond milk and use half the nutritional yeast (personal preference) it is like a gourmet hamburger helper - without the hamburger, of course. It was very saucy the first time I made it, so I reduced the sauce to one 28 oz can the second time and it was perfect- I think this may be because the only macaroni noodles I could find were very skinny 😁 Overall, very happy!
So happy to hear it was such a big hit, Megan! Thanks for making it and sharing. I hope you'll find lots of more recipes to try.
Hi! Looking forward to trying this! Do you just used the canned enchilada sauce? Green or red? I'm assuming red given that the end result looks red, but I thought I'd check! 😉
Hi Andrea! I used red enchilada sauce feel free to use your favorite.It is really delicious with my homemade enchilada sauce 😋: https://staging.contentednesscooking.com/enchilada-sauce/
I have a very picky eater. Could I sub the enchilada sauce for tomato sauce? If it’s spicy at all he won’t touch it.
Hi Melissa! Feel free to use tomato sauce. It will work fine. Let me know how it goes.
As a relatively new vegan, I’m desperate for some variety (and cheesy goodness without the dairy). THIS RECIPE IS DELICIOUS!!!! I’m in love, and it is super easy.
So looking forward to making this. Can this be made using the instant pot?
Hi Dorothy! I haven't tried that, So I can't vouch for accurate results. Let me know how it goes.
Just tried this. Amazing! No real substitutions. A definite keeper.
Thanks for sharing and making it, Liz! Glad it was a hit. I hope you'll find lots of more recipes to try.
So easy and delicious! Made this with Banza chickpea pasta and pinto/black beans and added avocado. My husband (an omnivore) even loved it. Will definitely make again.
Thanks for sharing and making it, Emily. Glad it was such a big hit with your family.
The flavor was delicious, but I made this with banza pasta and for some reason it just did not work for me, the pasta came out super chewy. If I were to make it again, I would make the pasta separately so I could run it under cold water so I could get the texture right and reduce the liquid so I could just add the pasta in when it was done. Thank you for sharing this creative recipe!
I made this tonight and even my picky 5 year old ate some!!! It was surprisingly very delicious!! Will definitely keep making this!! Thank you!! 🙏
Wondering if I should add all of those spices? Or my favorites of them, because I really like them all! I plan to try tonight and will post with results 😉
Hi Sara! You can always adjust spices to your own liking. Let me know how it goes.
So so yummy!! I added kidney beans and black beans instead of just one! Husband loves it too!!