Magnificent News: Eat Voraciously: Green chile mac

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Here's what's for dinner tonight.

By G. Daniela Galarza

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Green chile mac

Good day, all. I hope you had a restful weekend. I've got a vegan macaroni and "cheese" recipe for you today that tastes just as cheese-y* as the real deal.

It's from bloggers Sonja Overhiser and Alex Overhiser, of ACoupleCooks.com, and leans on all the tricks that make a great vegan mac:

Full-fat coconut milk fills in for dairy milk and makes an especially creamy sauce.
Mustard gives it a touch of pep and underlying umami.
Nutritional yeast lends its cheesy flavor.
Butternut squash ensures a deep orange color and gives the sauce some body.
Cashews bulk up the sauce and add extra creaminess.

This is a green chile mac, though, so it also has some spice and heat. I love the way the chiles balance out the flavor of the squash and perk up the cheesiness from the nooch. It's everything I want a vegan macaroni and cheese to be.

*If you're looking for macaroni and cheese with lots of dairy, I've got one for you right this way.

Today's recipe

Photos by Justin Tsucalas for the Washington Post; food styling by Nichole Bryant for the Washington Post

Green Chile Mac

Find substitution suggestions and other tips below the recipe.

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Servings: 3
Total time: 30 mins

Ingredients

1/4 teaspoon fine salt, plus more as needed
8 ounces dried pasta shells (medium-size)
1/4 cup full-fat coconut milk (see NOTE)
1 tablespoon extra-virgin olive oil
2/3 cup low-sodium vegetable broth, or more as needed
1 1/2 teaspoons Dijon mustard
2 tablespoons nutritional yeast
1 clove garlic, quartered
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (pimentón), plus more for garnish
6 ounces (1 1/2 cups) frozen cubed butternut squash (no need to defrost)
1/3 cup (2 ounces) roasted salted cashews
One (4-ounce) can diced mild green chiles, drained
Ground cumin, for garnish

Steps

1. Cook the pasta: Bring a pot of generously salted water to a boil over medium-high heat. Add the pasta and cook according to the package instructions until al dente; drain. (A word to the wise: Those instructions can sometimes be off, so taste a noodle a few minutes before the package indicates. You'll want to catch the pasta when it's just tender, but still firm on the inside.)

2. Make the sauce: While the pasta cooks, in a medium saucepan over medium-low heat, whisk together the coconut milk, oil, broth, Dijon mustard, nutritional yeast, garlic, onion powder, smoked paprika and 1/4 teaspoon of salt until combined. Add the squash and cashews, bring the liquid to a gentle simmer, and cook, stirring occasionally, for about 10 minutes.

3. Transfer the mixture to a blender, add 3 tablespoons of the green chiles and puree until smooth. (A high-powered blender such as a Vitamix makes quick work of it; if you're using a standard blender you may need to add a splash more broth.) Taste, and season with more salt, if desired.

4. Return the drained pasta to the pot, then stir in the sauce and the remaining green chiles. Scoop into bowls or on plates, garnish with a sprinkle of smoked paprika and cumin, and dig in.

NOTE: Thoroughly stir the coconut milk before using, to reincorporate its fat.

From Sonja Overhiser and Alex Overhiser, of ACoupleCooks.com. Tested by Sonja Overhiser and Alex Overhiser.

Nutrition information per serving (based on 3): Calories: 520; Total Fat: 18 g; Saturated Fat: 5 g; Cholesterol: 0 mg; Sodium: 580 mg; Carbohydrates: 78 g; Dietary Fiber: 4 g; Sugar: 7 g; Protein: 15 g.

Substitution suggestions + other tips and ideas: