Last week, on a particularly less-than-perfect day, I received a nice little package from Chicago Soy Dairy with 2 flavors of their well-known vegan cheese, Teese, and a package of my favorite vegan marshmallows, Dandies. It’s amazing what a pick-me-up getting a package can be! As soon as I saw the tube of creamy cheddar sauce, I had a craving for a spicy macaroni and cheese. I got to work combining some of my favorite southwestern spices and came up with this quick and easy vegan macaroni and cheese recipe. Well actually, I used rotini, but rotini and cheese just doesn’t sound quite as catchy as macaroni and cheese, now does it?
12 ounces macaroni, or pasta of your choice, cooked al dente
1 tube Teese Creamy Cheddar Sauce
1 medium red pepper, diced
1 medium green pepper, diced
1 small onion, diced
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
Preheat oven to 350 degrees. In a cast iron skillet, or heavy bottomed pan, heat olive oil over medium-high heat. Combine green pepper, red pepper, onion, and garlic in the skillet and cook until peppers are just tender and onions are beginning to caramelize. Add chili powder, cumin, salt, pepper, and cayenne, and fold in until well-combined.
In a 2-quart casserole dish, gently but thoroughly stir together cooked pasta, seasoned vegetables, and Teese Creamy Cheddar Sauce. Place in preheated oven and bake for 10 minutes, or until dish is warm throughout and the Teese is nice and gooey.
This dish makes the kitchen smell so delicious while baking and it makes for awesome re-baked leftovers. Now to come up with something fun for my other flavor of Teese, mozzarella.
If you’ve tried Teese, what’s your favorite flavor? What are your favorite recipes using vegan cheese? Feel free to share a link!