Jalapeno Chili Mac & Cheese

This Jalapeno Chili Mac & Cheese is so good, we ate this two days in a row. If you don't have the time to make this with my Lion's Mane Mushroom Grounds, feel free to use a store-bought plant-based ground. You can also experiment with walnut meat, if you prefer. I don't know who else used to get down with Hamburger Helper, but I most definitely did. This is one of my favorite childhood meals to recreate vegan. Hope you enjoy!

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Ingredients

3/4-1 pound Lion's Mane Mushroom Grounds OR plant-based grounds
1/2 chopped white onion
2 tsp chopped fresh garlic
1-2 Tbsp cooking oil OR vegan butter
2 tsp chili powder
2 tsp paprika
1 Tbsp vegan Worcestershire sauce
1/4 cup tomato paste
to taste salt & pepper
3.5 cups vegetable broth
2 cups elbow macaroni noodles
1 can black beans, drained & rinsed
1.5 cups vegan shredded cheddar cheese
1-2 sliced jalapenos

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Directions

In a pan, sauté onions and garlic in cooking oil or vegan butter for 2-4 minutes on low-medium heat
To the pan, add plant-based grounds*, chili powder, paprika, Worcestershire sauce, tomato paste, and salt & pepper. Cook 4-5 minutes on low-medium heat
To the pan, add vegetable broth and pasta. Cook for 5-6 minutes on medium heat
To the pan, add black beans and 1 cup of cheese. Cook for 5 minutes on medium heat, until noodles are tender
Cover the macaroni with the remaining cheese (or more) and sliced jalapenos. Cover the pan with a lid and simmer on low until the cheese is melty.

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Enjoy!

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TIP: If you have the time, this recipe is amazing with my Lion's Mane Mushroom Ground recipe. You can also find this recipe in Recipe Club

Shopping List

Ingredients

3/4-1 pound Lion's Mane Mushroom Grounds OR plant-based grounds
1/2 chopped white onion
2 tsp chopped fresh garlic
1-2 Tbsp cooking oil OR vegan butter
2 tsp chili powder
2 tsp paprika
1 Tbsp vegan Worcestershire sauce
1/4 cup tomato paste
to taste salt & pepper
3.5 cups vegetable broth
2 cups elbow macaroni noodles
1 can black beans, drained & rinsed
1.5 cups vegan shredded cheddar cheese
1-2 sliced jalapenos

‍

Directions

In a pan, sauté onions and garlic in cooking oil or vegan butter for 2-4 minutes on low-medium heat
To the pan, add plant-based grounds*, chili powder, paprika, Worcestershire sauce, tomato paste, and salt & pepper. Cook 4-5 minutes on low-medium heat
To the pan, add vegetable broth and pasta. Cook for 5-6 minutes on medium heat
To the pan, add black beans and 1 cup of cheese. Cook for 5 minutes on medium heat, until noodles are tender
Cover the macaroni with the remaining cheese (or more) and sliced jalapenos. Cover the pan with a lid and simmer on low until the cheese is melty.

‍

Enjoy!

‍

TIP: If you have the time, this recipe is amazing with my Lion's Mane Mushroom Ground recipe. You can also find this recipe in Recipe Club