Vegetarian Chili Mac and Cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/4 teaspoon salt
- 1 teaspoon salt
- 2 cloves garlic minced
- 1 1/2 cups milk
- 2 tablespoons butter
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons flour
- 1 yellow onion diced
- 3 cups elbow macaroni
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 large carrot diced
- 1/8 easpoonpepper
- chopped parsley to garnish if desired
- 3 cups grated cheddar cheese divided
- 4 to 6 tablespoons chili seasoning mix (see note)
- 12 oz package morningstar farms grillers crumbles
- 4 oz can diced green chiles
- 1 cup frozen or canned corn (i used fire roasted)
- 28 oz can crushed tomatoes (i used fire roasted)
- 14.5 oz can diced tomatoes (i used fire roasted)
- two 15 oz cans of beans drained (i used black beans and kidney beans)
- Carbohydrate 56.3519535546471 g
- Cholesterol 51.2806250056595 mg
- Fat 18.976139941845 g
- Fiber 2.81902858772077 g
- Protein 20.1327914860138 g
- Saturated Fat 10.8590615581283 g
- Serving Size 1 1 Serving (262g)
- Sodium 288.520502391022 mg
- Sugar 53.5329249669263 g
- Trans Fat 1.38082261670078 g
- Calories 479 calories
In a large saucepan over medium heat, saute onion, bell peppers, carrot, and garlic in 2 tablespoons olive oil for about 10 minutes. Add chili seasoning mix, salt, Morningstar Farms Grillers Crumbles, green chiles, and corn. Stir to combine. Add crushed tomatoes, diced tomatoes, beans, and water. Stir to combine. Raise heat and bring to a boil. Once boiling, add macaroni. Continue to boil, stirring occasionally, until the macaroni is cooked through (about 10 minutes). If the pasta absorbs too much liquid, you can add more water (1/2 cup at a time). Meanwhile, prepare the cheese sauce.Melt butter in a medium saucepan set over medium heat. Whisk in the flour until combined. Pour in the milk, while whisking, then add the salt and pepper. Continue to cook, whisking frequently, until the milk simmers and thickens slightly (do not boil). Stir in 2 cups of grated cheese. Remove from heat.Once the pasta is tender, pour the cheese sauce into the chili mac, and stir to combine. Season to taste with additional salt. Use the remaining cup of grated cheddar to sprinkle over each serving.
