Serves 4
Total time: 30 minutes || Active time: 15 minutes

Chipotle Mac & Cheese

Chipotle Mac & Cheese! Okay? I probably don’t need to say anything else, you’re already rummaging through your pantry for a can of chipotles and some cashews. This vegan macaroni and cheese is creamy, smoky, spicy, and exactly what comfort food should be. A box of macaroni might as well come with sweatpants, a cozy blanket, and an entire season of Mad Men DVDs.

This version is ultra-creamy, of course, but also brings serious smoky heat from the chipotle peppers. What really sets this spicy vegan mac and cheese apart, though, is how EASY it is. That’s ALL CAPS and maybe even an italic EASY.

  1. Boil some macaroni.

  2. Throw some stuff into the blender.

  3. Put it all together.

  4. There you go. The brussels are optional!

It’s basically a creamy cashew mac and cheese with a smoky chipotle upgrade. I roasted some Brussels sprouts, too (as I do), but you can add any veggie you like: steamed kale, grilled asparagus, sautéed zucchini… you get the picture. I do highly recommend the Brussels sprouts, though. They roast away effortlessly while you prepare the pasta and sauce, and they add a toasty depth that plays beautifully with the smoky heat.

The only thing that’s slightly fussy is removing the seeds from the chipotle peppers. But follow my notes below and you’ll be fine.

Happy macking, everyone.

Notes

~ If you don’t have a highspeed blender, you can soak the cashews in water for 2 hours, or overnight. Then drain in use. If you haven’t done that, no fear. You can boil them for the same creamy effect, and still have this on the table in 30 minutes. Just submerge in boiling water for 15 minutes, drain, and proceed.
 
~ Sometimes people forget that chipotles are still HOT and can give you jalapeno hands if you touch the seeds. If you don’t have kitchen gloves, you can use small pieces of plastic wrap when handling. Seed them by placing one flat on the cutting board, splitting down the center with a paring knife and using that knife to scrape out the seeds. Immediately scrape the seeds into the sink and wash them away, to prevent and further contact, then place the seeded one into the blender, and repeat the process.

~ The reason we’re removing the seeds, in case you’re wondering, is that seeds are really spicy. With the seeds removed, you can use more chipotles, thus getting more smoky flavor without all the heat.

~ For a non-spicy version, try one roasted red pepper (homemade or from a jar) in place of the 4 chipotles.

~ I love a milder miso here. I used chickpea, but mellow white would be nice, too. The kind of miso you use will determine the saltiness, and so I suggest salting to taste before and after adding it to the macaroni.

Vegan chipotle macaroni and cheese

Chipotle Mac & Cheese With Roasted Brussel Sprouts

A spicy vegan macaroni and cheese that is easy to make and so creamy!
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 oz macaroni (gluten-free, whole wheat, or any type)
  • 1 lb brussels quartered
  • 1 tablespoon olive oil

For the sauce:

  • 1 cup unroasted cashews
  • 4 pcs chipotles seeded (see note)
  • 1 cup vegetable broth
  • 2 cloves garlic
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons miso (I used chickpea miso)
  • Salt to taste

Instructions
 

  • Preheat the oven to 425 F for the brussels, and prepare a pot of salted water for the pasta. In the meantime, prep the brussels and make the sauce. Line a large baking sheet with parchment paper. Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 18 minutes, until lightly browned. No need to flip them, just let ‘em roast.

To make the sauce:

  • Place all sauce ingredients in a highspeed blender and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything.
  • When the macaroni is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt, toss in the brussel sprouts and serve!
  • In the pic I put some extra chipotles in, but that was just for show. Unless you like things REALLY spicy you can skip that.
Keyword 30 Minute Meal
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