Name: Green Chili Mac n Cheese
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 10 oz macaroni (large shells, gluten-free if desired); 1 can green chiles (diced, 4-ounce can); 0.5 medium white onion (diced); 4 clove garlic cloves (minced); 1 cup raw cashews (soaked for 4-6 hours or overnight, then drained); 1.5 cup vegetable broth (DIY or store-bought); 1 tbsp cornstarch; 0.5 tsp cumin; 0.75 tsp chili powder; 2 tbsp nutritional yeast; 1 dash oil (for sautéing); 1 cup tortilla chips (crushed); 1 sprinkle fresh cilantro (chopped)

Instructions

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1

If using tortilla chips (1 cup), crush them into fine crumbs, spread on a baking sheet, spritz with oil, and bake at 350°F (176°C) for 10 minutes until golden brown.
2

Boil macaroni (10 oz) according to package instructions until al dente.
3

Sauté white onion (0.5 medium) and garlic cloves (4 clove) in a skillet with a bit of oil (1 dash) until soft and fragrant, about 7 minutes.
4

Add the sautéed onion and garlic to a blender with raw cashews (1 cup), vegetable broth (1.5 cup), cornstarch (1 tbsp), cumin (0.5 tsp), chili powder (0.75 tsp), nutritional yeast (2 tbsp), and half of the green chiles (1 can). Blend on high until completely smooth.
5

Drain the noodles. In the same pot, add the blended sauce and cook over low heat, stirring frequently, until the sauce thickens slightly.
6

Add the macaroni and the remaining green chiles (1 can) to the pot and stir to combine. Serve immediately topped with toasted chips and fresh cilantro (1 sprinkle).