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.