Spicy Southwest Macaroni and Cheese – spicy jalapeno and Hatch chile combine with cooling avocado and a tangy cheese sauce for a creamy dreamy bowl of comfort!
Mmm, melty cheese.
So, I recently heard there is such a thing as corn pasta. Did you all know about this already? I looked in several stores, and ended up ordering it online because I needed to try it. Never mind that we don’t really have too much pasta in this house. When I want pasta, I want pasta.
Plus, there is the thing about me having to try every single product out there.
You think I’m kidding.
So, I originally wanted to call this recipe tamale pasta, after seeing my friend Curt talk about this mysterious corn pasta, and his recipe for cumin lime pasta with beans. Yum.
…and because my friend Curt was the inspiration, I grilled the peppers.
Spicy Southwest Macaroni and Cheese
dairy and gluten free, vegan
serves four
INGREDIENTS:
1 sweet onion, caramelized
2 fresh jalapeno peppers, roasted
1 orange bell pepper, roasted
1 small can diced Hatch green chiles
1 can pinto beans, rinsed
1 tablespoon cumin
1/2 teaspoon cayenne
pinch sea salt
4 servings corn pasta (macaroni shape)
INSTRUCTIONS:
Cook pasta according to directions. Meanwhile, roast the peppers (I did this in the oven) and caramelize the onion. Add the roasted peppers, green chiles, beans and spices to the caramelized onion. Drain cooked pasta and add that also, combine.
I served the pasta like this, then poured the cheese sauce over the top. With the leftovers, I combined the pasta and the cheese sauce like a traditional mac and cheese. Keeps in fridge several days (most of ours was gone within two).
Spabettie’s Cheese Sauce
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
1 1/2 cups raw cashews, soaked several hours / overnight
1/2 cup macadamia nuts, soaked several hours / overnight
juice of 1 lemon
a few shakes of hot sauce (Tabasco, about 1 tablespoon)
12 ounces sauerkraut brine (1 1/2 cups)
1 garlic clove, finely minced
1/3 cup nutritional yeast
1 teaspoon smoked paprika
pinch sea salt
INSTRUCTIONS:
Add soaked cashews and macadamia nuts to blender, blend on high alone to an almost creamy consistency.
Add lemon juice, hot sauce, and one cup of the brine – continue processing until smooth.
While processing, add garlic, nutritional yeast, paprika, and salt, stopping to scrape sides. Continue adding brine until desired consistency is reached – more water for sauce, less for dip.
We topped this with avocado, green onions and more fresh jalapeno.
printable recipes:
- 1 sweet onion, caramelized
- 2 fresh jalapeno peppers, roasted
- 1 orange bell pepper, roasted
- 1 small can diced Hatch green chiles
- 1 can pinto beans, rinsed
- 1 tablespoon cumin
- ½ teaspoon cayenne
- pinch sea salt
- 4 servings corn pasta (macaroni shape)
- Cook pasta according to directions. Meanwhile, roast the peppers (I did this in the oven) and
- caramelize the onion.
- Add the roasted peppers, green chiles, beans and spices to the caramelized onion. Drain cooked pasta and add that also, combine.
- I served the pasta like this, then poured the cheese sauce over the top. With the leftovers, I combined the pasta and the cheese sauce like a traditional mac and cheese. Keeps in fridge several days (most of ours was gone within two).
- 1½ cups raw cashews, soaked several hours / overnight
- ½ cup macadamia nuts, soaked several hours / overnight
- juice of 1 lemon
- a few shakes of hot sauce (Tabasco, about 1 tablespoon)
- 12 ounces sauerkraut brine (1½ cups)
- 1 garlic clove, finely minced
- ⅓ cup nutritional yeast
- 1 teaspoon smoked paprika
- pinch sea salt
- Add soaked cashews and macadamia nuts to blender, blend on high alone to an almost creamy consistency.
- Add lemon juice, hot sauce, and one cup of the brine – continue processing until smooth.
- While processing, add garlic, nutritional yeast, paprika, and salt, stopping to scrape sides. Continue adding brine until desired consistency is reached – more water for sauce, less for dip.
Trish says
Corn pasta…… WHAT???! I’m a total gluten lover, but I would still totally try that! And that cashew macadamia cheesy sauce sounds awesome.
Nick says
made this today, thank you! wife is newly dairy free and the rest of the house is following too. came here from greatist, found several recipes already thank you!
Misty says
Hi, my dad, Curt, from Smoked ‘N Grilled sent me here. I’ve been on a crazy restrictive diet and was dying for some mac and cheese! Real comfort food! Any way I made this, but I used Feta since thankfully it’s allowed on my diet (made from sheep)! I have to say both me and my 1 year old son really enjoyed this! I’m sure my husband would have as well but he’s on the Weight watcher’s diet at the moment lol. Thanks again, especially for making it with hazelnut milk, I just didn’t know what to do with that! 🙂
spabettie says
hello Misty! thanks for stopping to say hello, so happy your Dad sent you here! I’m glad you found something that works with your diet, that is not usually easy to do! Feta sounds like it would taste great with these flavors. Cheers, hope you have a great week!
Corrie says
we had this for dinner last night, it was perfect!! thanks for an original recipe, just found you from tastespotting and am loving your creativity.
🙂 Corrie
Kris @Krazy_Kris says
fingers crossed toes crossed eyes crossed!
and, uh…
Oh My God!
So clever… i will try this!
My spice drawer is evolving quite nicely thanks to you 🙂
spabettie says
thank you Thank You THANK YOU!! this house hunting thing is… a roller coaster! fun, frustrating all in one – we find one we love and AN OFFER GETS IN BEFORE WE RETURN HOME!! crazy. this has now happened twice. pfff. 😉 onward!