This comforting Green Chile Mac and Cheese gets a spicy kick from green chiles and jalapeños. It’s much healthier than traditional mac & cheese, using a creamy cashew-based sauce loaded with flavor. No baking required!
Holy macaroni this is goooood.
There is something about the delicate spicy flavor of green chiles and jalapeños, combined with a creamy cashew-based cheese sauce, that makes this pasta a true favorite!
Just look at that bright yellow-green color! It looks like real cheese, but it’s happily made from cashew cheese (or cauliflower, if nut-free), so it’s MUCH healthier, and better for the planet and our furry friends. =)
WHY YOU’LL LOVE THIS GREEN CHILE MAC & CHEESE:
- It has a spicy kick. The green chiles and jalapeños give this dish a little spiciness, but the good news is, it’s not too spicy. And you can easily adjust as necessary.
- It’s cheesy. With the combination of nutritional yeast and cashews, this dish has a cheesy flavor and texture.
- It’s enough for a crowd. This recipe is perfect for family gatherings and parties, as one recipe makes enough for 8 or more servings.
- It requires no baking! You only need a blender and a large skillet to make this mac and cheese sauce. No need to turn on your oven.
- It’s good for you. Packed with healthy ingredients like raw cashews, jalapeños, onion, and turmeric, this meal is a perfect dairy-free option when you still want the creamy taste of cheese, but don’t want to feel like crap after eating it. And it’s also oil-free!
WHAT YOU’LL NEED:
Ingredients Notes:
- Macaroni: you can use any pasta of your choice for this recipe. Macaroni, of course, works best for a traditional mac and cheese. But you can also try other bite-sized noodles like penne or cavatappi for a unique twist.
- Nutritional yeast: This is the key to making this recipe taste cheesy! If you can’t find it in your local market, you can easily find it on Amazon.
- Flour: For this recipe, you have a few options for flour. You can use regular all-purpose flour, or even garbanzo bean (chickpea) flour (as shown in the ‘Ingredients’ photo above), or even a gluten-free flour blend.
- Are you nut-free? No problem! Check out the “Notes” in the recipe section below for a nut-free version (hint: you’ll need a small head of cauliflower).
- Don’t forget the turmeric; it gives this dish a nice yellowish color- mimicking real cheese.
- Cans of green chiles: we use mild for this recipe, but feel free to get spicier if you can handle it. Different brands might lend to different spiciness levels, so start with 1 can and go up from there.
STEP-BY-STEP RECIPE INSTRUCTIONS:
In a large pot filled with salted water, boil the pasta to al dente (with a slight ‘bite’ to it). Drain and return pasta to the pot or a large bowl. Keep warm.
In a food processor or high powered blender, add cashews, salt and nutritional yeast. Blend until combined and resembling a powder (consistency will vary depending on strength of machine, but try and blend until powder-like). Set aside (keep in blender).
In a large skillet over medium-high heat, add the vegetable broth, garlic, and onion. Cook for 4-5 minutes until the onion is just starting to become translucent, stirring occasionally.
Reduce the heat to medium, then stir in the flour. Then slowly whisk in the milk, stirring. Then add the nutmeg and turmeric, and stir with the whisk until blended. Cook for 15-18 minutes over medium heat, stirring occasionally until the mixture thickens.
Add the cashew powder and stir (no need to clean the blender at this time), 1 can of green chiles, and the jalapeños. Stir to combine. Reduce heat to low and cook for 1-2 minutes, stirring constantly.
Remove from heat, and transfer the sauce to the blender and carefully process until blended, starting on low speed and increasing as you go.
Return the sauce to the pot, add the remaining 1 can of green chiles (if desired). At this point, you can rinse the blender immediately so it doesn’t stain yellow from the turmeric.
Simmer the sauce over low-medium heat for 2 minutes, stirring.
If serving immediately, add the sauce to the cooked pasta and stir to blend. Note: there will be a lot of sauce but it will thicken over time. If you are not eating all of it at one time, it’s best to store the sauce and pasta noodles separately, in an airtight container in the fridge, until reheating.
Season with salt and pepper, or add a dash of cayenne pepper, lime juice, or chopped cilantro.
EXPERT TIPS & FAQ’S:
For a step-by-step, ‘nut-free’ option of this recipe, please see the recipe instructions below, in the Notes section.
This dish is best served fresh, as the noodles will absorb the sauce over time. However, there are a couple options for making in advance:
1) Make the sauce and do not combine with the pasta, and store in an airtight container in the fridge (up to 3 days). Then make the noodles as needed, and heat the sauce in a skillet over low heat, and combine.
2) Make this recipe as is, but don’t combine the noodles and sauce. Store both separately in airtight containers in the fridge, and combine for each serving and heat (either using the microwave or heating over low heat on the stove).
It’s super easy to make this recipe gluten-free. Just use GF pasta noodles and GF flour. All of the other ingredients in this recipe are gluten-free.
We hope you enjoy this recipe as much as we do. =)
Related Recipes:
Do you love pasta? You might also love one of these recipes below!
- Spinach Fennel Fettuccine
- Pistachio Pesto Pasta
- Saffron Fennel Pasta with Capers
- Avocado Pasta with Herbs
- Easy Pesto Pasta
- Roasted Butternut Squash Pasta
- Sun-dried Tomato Alfredo Pasta
If you make this Green Chile Mac and Cheese, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Green Chile Mac and Cheese (Vegan, Gluten Free)
Pin RateEquipment
- Large Pot (for boiling pasta )
- Large skillet
- Blender
- Whisk
Ingredients
- 16 ounces elbow macaroni - gluten free if desired
- 3/4 cup raw cashews - if nut-free, sub with 1 small head cauliflower- *see instructions in NOTES
- 1/2 teaspoon salt
- 3 tablespoons nutritional yeast
- 2 tablespoons unsalted vegetable broth
- 3 cloves garlic - minced
- 1 medium white onion - chopped (about 1 cup)
- 4 tablespoons all-purpose flour - (or use gluten-free flour blend or chickpea flour)
- 3 cups unsweetened almond milk
- 1/4 teaspoon nutmeg
- 2 teaspoons turmeric
- 2 4-ounce cans mild green chiles - (use only 1 can for less spicy, or additional can for extra spicy)
- 2 medium jalapeños - seeded and chopped
Optional Additions:
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1-2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lime juice
Instructions
- In a large pot filled with salted water, boil the pasta to al dente (with a slight 'bite' to it). Drain and return pasta to the pot or a large bowl. Keep warm.
- In a food processor or high powered blender, add cashews, salt and nutritional yeast. Blend until combined and resembling a powder (consistency will vary depending on strength of machine, but try and blend until powder-like). Set aside (keep in blender).
- In a large skillet over medium-high heat, add vegetable broth, garlic, and onion. Cook for 4-5 minutes until onion is just starting to become translucent, stirring occasionally.
- Reduce heat to medium. Stir in flour. Then slowly add unsweetened almond milk, nutmeg , and turmeric, and stir with a whisk until blended. Cook for 15-18 minutes over medium heat, stirring occasionally until mixture thickens.
- Add the cashew powder and stir (no need to clean blender at this time), 1 can of green chiles, and the jalapeños. Stir to combine. Reduce heat to low and cook for 1-2 minutes, stirring constantly.
- Remove from heat, and transfer the sauce to the blender and carefully process until blended, starting on low speed and increasing as you go.
- Return the sauce to the pot, add the remaining 1 can of green chiles (if desired). *Rinse the blender immediately so it doesn’t stain yellow from the turmeric. Simmer the sauce over low-medium heat for 2 minutes, stirring.
- This dish is best served fresh. If serving immediately, add the sauce to the cooked pasta and stir to blend. Note: there will be a lot of sauce but it will thicken over time. If you are not eating all of mac and cheese at one time, it’s best to store the sauce and pasta noodles separate, as the noodles absorb the sauce over time. To make in advance/storage instructions, see notes below.
- Season with salt and pepper, or add a dash of cayenne pepper or lime juice, or chopped cilantro.
Notes
- As mentioned, this dish is best served fresh, as the noodles will absorb the sauce over time. However, there are a couple options for making it in advance:
- 1) make the sauce and do not combine with the pasta, and store in an airtight container in the fridge (up to 3 days). Then make the noodles as needed, and heat the sauce in a skillet over low heat, and combine.
- 2) make this recipe as-is, but don’t combine the noodles and sauce. Store both separately in airtight containers in the fridge, and combine for each serving and heat (either using the microwave or heating over low heat on the stove).
- Don’t worry about chopping the vegetables too fine. They will be blended later.
- Turmeric will stain plastic so be sure to store the sauce in a glass or ceramic container. Also avoid using white plastic or wood utensils as they will also stain.
- In a large pot, boil pasta until al dente. Rinse and return pasta to the pot or a large bowl.
- In a food processor or high powered blender, add salt and nutritional yeast. Do not blend yet.
- In a large skillet over medium-high heat, add the vegetable broth, garlic, and onion. Cook for 4-5 minutes until onion is just starting to become translucent, stirring occasionally.
- Stir in flour. Then slowly add unsweetened almond milk, nutmeg and turmeric, and stir with a whisk until blended. Reduce heat to medium. Cook for 15-20 minutes over medium heat, stirring occasionally until mixture thickens. Add the 1 can of green chiles, and the jalapeños. Stir to combine. Transfer the sauce to the blender.
- Meanwhile (while the sauce is thickening), break the cauliflower into florets and add to a large pot of boiling water over medium-high heat. Boil about 8-10 minutes, or until soft.
- Drain and add cauliflower to the blender with all other ingredients. Carefully blend until smooth, starting on low speed and increasing speed. Transfer back to the pot and simmer for 2-3 minutes over medium heat.
- Add the cooked pasta to the sauce.
Deborah says
Great recipe! We didn’t blend the chilies, but put them in chopped at the end. We used a bit more salt and more nutritional yeast. We did the cashew variety. It thickened up perfectly. Thank you!
Christin McKamey says
Hi Deborah, I’m so happy you loved this recipe. I too add the green chiles (at least 1 can) in at the end without blending. =) Thanks for letting me know!!
Sheryl says
Great recipes! Thanks for all your work for us that don’t seem to have it.
Christin McKamey says
Thank you Sheryl! =)