Loaded Southwest Mac and Cheese
Original recipe by Taylor Celentano
Notes
You will need a blender on hand to puree your veggies. Any kind of blender will do — nothing fancy required.
Ingredients
- 1 box Banza cavatappi noodles
2 small/medium sweet potatoes (cubed)
2 sweet onions (chopped and separated)
4 cloves garlic (minced)
1 red bell pepper (chopped)
3-4 chopped jalapeños (optional)
1 10-ounce can mild Ro-Tel
1 pound raw chicken tenders
1/2 packet taco seasoning
1/2 cup nutritional yeast
1 cup low-sodium chicken broth
1 cup canned coconut milk
1 cup shredded white cheddar cheese
1 cup yellow mild cheddar cheese
2 tablespoons grated parmesan cheese
1 1/2 tablespoons garlic powder
2 tablespoons onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons butter
Directions
- Sprinkle the raw chicken tenders with 1/2 packet taco seasoning (both sides of the chicken), and bake in the oven at 400 degrees for 22 minutes.
- Set a medium pot filled with water to boil.
- Cube and chop all of the veggies.
- Toss the cubed sweet potatoes into the boiling water for about 12-15 minutes or until soft enough to stick a fork in easily.
- While the sweet potatoes are boiling, heat a deep sauté pan with 1 tablespoon olive oil and toss in the red bell pepper. Simmer with lid on for 5-7 minutes.
- Add in one of the chopped sweet onions and the other 2 tablespoons olive oil, cover, and let simmer for another 5-7 minutes.
- Add in the garlic and jalapeños (if you're using them), and let simmer for another 2-3 minutes.
- Strain the sweet potatoes, and put them into a blender.
- Add the sautéed red bell pepper, onion, garlic, jalapeños, and nutritional yeast to the blender.
- Add 1 cup chicken broth, and blend until smooth.
- Set a medium pot with fresh water for the pasta to boil.
- Heat 2 tablespoons butter in a pan (same pan you used originally), and add in the second chopped sweet onion; cover and let sauté (mixing occasionally) for 5-8 minutes.
- Add in the can of Ro-Tel, stir, and let sauté for another 3-4 minutes.
- Add the chickpea pasta to the boiling water, and let cook (stirring occasionally) for 9-11 minutes.
- Add in the veggie "cheese" purée, salt and pepper, garlic and onion powder, and 2 cups mixed cheeses.
- Mix everything evenly, then add in the coconut milk and let simmer for another 5-7 minutes (or until pasta is done cooking).
- Strain the pasta, and add right into the cheese sauce.
- Shred the chicken with two forks, add into sauce, scoop a big helping onto your plate, and enjoy!
Information
- Category
- Pasta, Main Dishes
- Cuisine
- Mexican
- Yield
- 4 Servings
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Total Time
- 49 minutes, 59 seconds