Southwestern Mac and Queso

Name: Southwestern Mac and Queso
Yield: Serves 4
Cuisine: American
Ingredients: 8 ounces uncooked penne or elbow macaroni; 8 ounces uncooked penne or elbow macaroni; a½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; a½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 2½ cups small cauliflower or broccoli florets; 2½ cups small cauliflower or broccoli florets; ½ teaspoon garlic powder; 2 teaspoons chili powder; 3 tablespoons nutritional yeast; 1 (10-ounce) can diced tomatoes with green chiles, undrained; ¼ teaspoon cayenne pepper (optional); ½ teaspoon dried oregano; ½ teaspoon smoked paprika; ½ teaspoon onion powder; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ tablespoons freshly squeezed lemon juice; ¼ teaspoon yellow mustard; ½ cup finely crushed tortilla chips; ½ cup shredded vegan cheddar cheese (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

A Tasty queso-like sauce made with white beans, tomatoes, and spices makes this Southwest-style macaroni and cheese a family favorite. A green salad would make a nice addition to the meal. For gluten-free, use gluten-free pasta.

Ingredients

8 ounces uncooked penne or elbow macaroni
2½ cups small cauliflower or broccoli florets

Americas
United States
Pasta
Vegan

Method

Preheat the oven to 350°F. Lightly oil a 2½-quart baking dish.
Cook the pasta in a large pot of salted boiling water, stirring occasionally, until it is al dente. About 5 minutes before the pasta is done cooking, stir in the cauliflower. Drain and set