I made an adobo chili mac & cheese with the leftover sauce I made to go with the roasted poblano and jackfruit tacos!
I guess you don’t like as much leftover sauce as I do, and I had some inquiries about what else you could use it for. That answer is simple… just about everything! If you like things hot ‘n’ spicy, give this dish a try.
That parm grated on top is a brand called Jeezano! I picked it up when I loaded up on vegan cheese in Rome, Italy at a magical store called iVegan. You can watch my cheesy taste test and snack haul from that trip here. But any vegan parmesan brand will work on top of this adobo chili mac & cheese!
adobo chili mac & cheese
This adobo chili sauce definitely kicks up a traditional vegan mac & cheese! You’re sure to love this if you can handle the heat.
- 2 C elbow macaroni
- 1 C adobo cream sauce
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 C unsweetened nondairy milk
- 2 tsp apple cider vinegar
- 3 tbsp finely chopped parsley
- 1 C grated vegan parmesan (optional)
- ground black pepper, to taste
Bring a pot of salted water to a boil and cook macaroni to al dente. Drain but do not rinse. Add the noodles back to the pot.
Meanwhile, mix the adobo cream sauce (see note*) with nutritional yeast, garlic powder, onion powder, sea salt, ground black pepper, nondairy milk, and apple cider vinegar in a blender until smooth.
- This will still work if you’ve reduced the amount of adobo chilis in the adobo cream sauce recipe, but again feel free to add anything to your own tastes once you blend it together.
- Pour all the sauce over the cooked noodles and stir over low heat for 2 to 3 minutes to combine and get it all creamy. Remove from the heat and stir in 2 tablespoons of finely chopped parsley.
Portion out servings and top with more finely chopped parsley, extra ground black pepper to taste, and grated vegan parmesan if using. Serve immediately.
*The adobo cream sauce recipe can be found in this post.
10 thoughts on “adobo chili mac & cheese”
Wow i literally have everything in my kitchen to make this right now. Thanks for clarifying my dinner plans.
UPDATE: i have now made this three times, and i add sauteed kale in the mix with extra parm. It’s WONDERFUL.
thank you!! perfect timing for the leftover sauce I had from last night’s delicious tacos!
I did something delicious: I made this recipe today but I think I added a bit too much chipotle adobo – so while it was delicious, my mouth was a fiery hell hole. I still wanted to use the leftovers so I decided to make mac and cheese balls! They. Are. Awesome.
So, if you have leftovers … add cheddar daiya shreds (about 1/3 – 1/2 a cup depending on how much you have left) and melt that over medium heat until it’s nice and gooey. Then refrigerate for a few hours until it’s more congealed and easier to work with. When ready, use a scoop spoon or your hands to create little balls (careful not to make them too big). For batter I used the same recipe as hotforfood’s cheesy brussel sprout tots – all-purpose flour, garlic powder, smoked paprika, and non-dairy milk (I used a mix of almond and coconut milk because that’s what I had). Dip your balls into the batter and then roll into a mix of panko bread crumbs and nutritional yeast.
Put in the oven at 450 F for about 5 min and then flip for another 5 min. Take out when they’re slightly brown and crispy on the outside. You could probably stop here and eat them like that (and I did for half) – but I also tried deep frying in veg oil the other half (after baking – it made it easier to work with). Both ways are delicious.
Thank you! I asked for tips on how to use this on your jackfruit taco recipe and I’m so glad you made this. Such a great way to use up the adobo sauce. This is delicious. I diluted it with a bit of water and it’s perfect. So tasty, spicy and flavorful.
Super delicious, made it tonight! But the sauce was way too hot for me – a certain Johnny Cash song comes to mind. Fiery! Even if you love hot food I’d start with less chipotle in adobo sauce and build up if you need more heat. Looking forward to making this quick dish again!
OH. MY. GOD. THIS IS INSANELY SPICY. I threw in the entire can of peppers thinking it smelled so lovely and BBQ-esque…. First bite initial flavour was amazing, and then the burn hit. I am usually ok with spice, I normally ask for "medium" spice level…. this is among the top 5 spiciest dishes I have ever eaten, lol. Three bites in an I am sweating. We poured daiya ranch all over it to try and cut the spice, which I did not find to help much. It took me over an hour to eat my bowl, but I didn’t give up hahaha. My boyfriend and I have both experienced "Ring of Fire" after eating this for dinner last night.
I used "Casa Fiesta" Chipotle Peppers… not sure if they are spicier than what was used in developing this recipe?? Regardless, I would like to try this again using about 1/4 of the can instead of the whole thing! The texture and flavours beyond the spice are amazing.
I do advise that people testing this recipe out for the first time reduce the amount of peppers and add more to taste…
AHH why didn’t I read the comments before I made this?! That adobo sauce is HOT! I’ve been adding maple syrup in a feeble attempt at dulling it down but it’s not helping 🙁 An otherwise awesome recipe – I just wish it wasn’t so spicy for my poor mouth!
How can I make the adobo cream sauce dairy free?
it is dairy free?! Do you mean nut free? You can add the same amount of tofu as cashews