Quick Chili Mac and “Cheese”
This versatile recipe tastes even better the second day. To add a bit of fire, use hot sausage. For even more zip, stir in a small can of chopped green chilies. If you prefer a vegetarian version, omit the sausage or use a vegetarian sausage that’s safe for your diet.
Ingredients
- 3 cups 12 ounces dried elbow pasta or 3-4 cups (8-10 ounces) other gluten-free short pasta, uncooked
- 3-4 hot or mild chicken (turkey, pork, or vegetarian sausages*)
- 1-1/2 cups frozen corn
- 1 cup gluten-free (dairy-free chicken or vegetable stock)
- 2 teaspoons dairy-free taco seasoning
- 2 1/2 cups shredded dairy-free cheese substitute (divided (Daiya is a good soy-free option))
Instructions
- 1
Lightly oil a deep ovenproof dish (7-1/2x11-inch, 9x13-inch, or 9-inch round).
- 2
Cook pasta in salted water for half the time specified on package. Pasta should be undercooked (slightly opaque but not brittle). Drain and transfer to prepared baking dish.
- 3
While pasta is cooking, remove sausage from its casing and crumble into a well-oiled saucepan. Sauté meat until brown. Add corn, stirring to combine.
- 4
Using a wooden spoon, gently fold meat mixture into pasta.
- 5
Heat chicken stock in the saucepan until hot but not boiling. Add the spice blend and stir well. Remove from heat and add 2 cups cheese substitute. Stir until smooth and pour over pasta. Gently toss to coat.
- 6
Top mixture with remaining cheese substitute. Cover dish with moist paper towel and microwave on medium-high for 5 minutes or until bubbly. Enjoy.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org