Vegan Chili Mac ‘n’ Cheese Casserole

I have a real treat for you today. The team over at DeLallo has invited me to prepare a couple of recipes using their new line of gluten-free pastas and stop by their blog to share my thoughts on gluten-free living.

At the beginning of the month, I made a pasta pizza with their corn & rice pasta and this week, I used their corn & rice fusilli to make a casserole that combines two comfort food classics – hearty chili and cheesy homemade mac ‘n cheese for a delicious all-in-one gluten-free, (optional) vegan dinner. Dude.

I know, it’s only August 21 and I’m posting a casserole recipe like it’s the middle of November, shame on me! Whether you hold on to this recipe for a couple of weeks until the weather shifts, or you rock that 350 degree oven in shorts and a tank top, you need to make this for yourself.

Head on over to DeLallo’s Cibo Chat blog for the vegetarian recipe. And, if you’re looking for the vegan version, you’re in luck!

To print, email or text this recipe, click here.

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Vegan Chili Mac 'n' Cheese Casserole
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Serves: 6
 
This casserole combines two comfort food classics - hearty chili and cheesy homemade mac 'n cheese for a delicious all-in-one gluten-free, vegan dinner.
Ingredients
Bottom Layer: Veggie Chili
  • 1 teaspoon extra-virgin olive oil
  • ½ medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup spicy pasta sauce
  • 1 cup cooked kidney beans
  • ½ teaspoon ground cumin
  • pinch ground cinnamon
  • Fresh ground pepper and sea salt, to taste
Top Layer: Macaroni and cheese
  • 150 grams Corn & Rice Macaroni
  • ¼ teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon brown rice flour
  • 2 teaspoons dry mustard
  • 1 cup non-dairy milk - I used unsweetened original almond milk
  • ¼ cup yellow onion, finely diced
  • 1 bay leaf
  • ¼ teaspoon paprika
  • 4 ounces dairy-free/vegan cheese
  • ¼ teaspoon sea salt
  • Fresh black pepper
Topping: Gluten-free bread crumb mixture
  • 1 tablespoon extra-virgin olive oil
  • ½ cup gluten-free bread crumbs
  • ¼ teaspoon paprika
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 350F and spray a 5 cup casserole dish with non-stick cooking spray. Set aside.
  2. Weigh your pasta, bring a large pot of water and salt to a boil. Add pasta and cook to al dente. Once desired consistency is met (at about 4 minutes), drain and set aside.
  3. To make the chili, place 1 teaspoon of olive oil in a medium-sized sauce pan on medium heat. Add onion, garlic, and sauté for 5-6 minutes.
  4. Add pasta sauce, kidney beans and spices.
  5. Reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and place at the bottom of a 5 cup casserole dish. Set aside.
  6. To make the cheese sauce, place 1 tablespoon of olive oil brown rice flour and dry mustard in a separate large saucepan. Mash with a fork or spoon until fully combined. Make sure it’s free of lumps.
  7. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes, then remove the bay leaf.
  8. Stir in 3 ounces of the cheese, season with salt and pepper, and fold the cooked macaroni into the mix.
  9. Now it’s time to create your casserole! Drop macaroni mixture on top of the chili mixture in the casserole dish.
  10. Top with remaining cheese.
  11. Toss the breadcrumb topping ingredients in a small bowl and mix with fingers to coat. Top the macaroni with the bread crumbs. Place in your preheated oven and bake for 30 minutes, until the top is golden. Remove from oven and rest for five minutes before serving.
  12. Pair with a side of fresh veggies or crisp salad and you have a meal that will catch the eye of any cheese lover.
Notes
Store in the fridge in an air-tight container for up to 3 days. Or freeze to prolong life!

View nutrition information (once on page, scroll down)

The opinions expressed herein are those of Healthful Pursuit and are not indicative of the opinions or positions of DeLallo Foods.

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