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
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).
Spabettie's Cheese Sauce
dairy, egg, soy and gluten free, vegan
1 ½ 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 (1 ½ 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.
We topped this with avocado, green onions and more fresh jalapeno.