This Mac and Cheeze is everything you want in life: decadence, coziness and a kick for good measure. I spied some jalapeños in the freezer from my dad's garden, and the idea struck to incorporate them into this recipe, along with Heidi Ho's Creamy Chia Cheeze. I decided to top it off with Shiitake Bacon (using Chloe Coscarelli's recipe), and it was an absolute dream!
Ingredients
1 container (16 oz) elbow macaroni
2-3 jalapeños, finely chopped
1 red bell pepper, finely chopped
1 container (10 oz) Heidi Ho Creamy Chia Cheeze
1/2 cup unsweetened almond milk
1-2 tablespoons vegan butter
salt, to taste
fresh ground black pepper, to taste
1 lb shiitake mushrooms, stems removed and thinly sliced
1/4 cup olive oil
1 container (16 oz) elbow macaroni
2-3 jalapeños, finely chopped
1 red bell pepper, finely chopped
1 container (10 oz) Heidi Ho Creamy Chia Cheeze
1/2 cup unsweetened almond milk
1-2 tablespoons vegan butter
salt, to taste
fresh ground black pepper, to taste
1 lb shiitake mushrooms, stems removed and thinly sliced
1/4 cup olive oil
Directions
First, using Chloe's recipe for Shiitake Bacon, "Preheat the oven to 375°F. On a large rimmed baking sheet, toss mushrooms with oil, salt, and pepper. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp."
While the mushrooms are crisping away in the oven, bring 6-8 cups of water to a boil in a large pot. Add in the elbow macaroni and reduce the heat to cook until tender (about 7-8 minutes).
Meanwhile, in a large sauce pan or wok over medium heat, sautée the jalapeños and bell pepper with a splash of water until they are slightly tender and the aromas start to waft about the kitchen. Add in the almond milk, butter and Creamy Chia Cheeze and stir until well incorporated. I highly recommend adding a few spoonfuls of the pasta water into the sauce (before draining) to bring in some starchy goodness. Add salt and pepper to taste.
Now for the fun part: add the pasta into the sauce and continue to stir until well incorporated. Remove from heat. Serve in an appropriately oversized bowl of your choice and top with the divinely crunchy shiitakes. Enjoy!
First, using Chloe's recipe for Shiitake Bacon, "Preheat the oven to 375°F. On a large rimmed baking sheet, toss mushrooms with oil, salt, and pepper. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp."
While the mushrooms are crisping away in the oven, bring 6-8 cups of water to a boil in a large pot. Add in the elbow macaroni and reduce the heat to cook until tender (about 7-8 minutes).
Meanwhile, in a large sauce pan or wok over medium heat, sautée the jalapeños and bell pepper with a splash of water until they are slightly tender and the aromas start to waft about the kitchen. Add in the almond milk, butter and Creamy Chia Cheeze and stir until well incorporated. I highly recommend adding a few spoonfuls of the pasta water into the sauce (before draining) to bring in some starchy goodness. Add salt and pepper to taste.
Now for the fun part: add the pasta into the sauce and continue to stir until well incorporated. Remove from heat. Serve in an appropriately oversized bowl of your choice and top with the divinely crunchy shiitakes. Enjoy!
