GF Vegetarian Chili Cheese Macaroni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 can Whole Food organic vegetarian mild chili (or try medium or spicy versions, but the mild was used in this recipe)1/2 package (4 oz) of Lisanatti "The Original Almond Cheddar Style" Cheese alternative1 box of Ancient Harvest Quinoa macaroni elbows4 quart pot to boil macaroni1 baking dish
Prep: Shred the 4oz (half the package) of the Almond "cheese" and put aside
Pre-heat oven to broil
Follow the cooking instructions on the box of quinoa elbows (bring water to boil, add macaroni, cook for 6-9min stirring occassionally as to keep from clumping).
Drain the macaroni.
Empty the can of chili into the pot and add the cooked macaroni. Take half the 'cheese' and mix with the chili and macaroni.
Spray the baking dish with non-stick spray, transfer the macaroni mixture into the baking dish, then top with the rest of the cheese. Place in oven for about 5min, do not over cook as macaroni will get mushy and cheese will harden on the top.
Makes 4 servings about 1 1/3 cups
Number of Servings: 1
Recipe submitted by SparkPeople user ULEWIJ.
Pre-heat oven to broil
Follow the cooking instructions on the box of quinoa elbows (bring water to boil, add macaroni, cook for 6-9min stirring occassionally as to keep from clumping).
Drain the macaroni.
Empty the can of chili into the pot and add the cooked macaroni. Take half the 'cheese' and mix with the chili and macaroni.
Spray the baking dish with non-stick spray, transfer the macaroni mixture into the baking dish, then top with the rest of the cheese. Place in oven for about 5min, do not over cook as macaroni will get mushy and cheese will harden on the top.
Makes 4 servings about 1 1/3 cups
Number of Servings: 1
Recipe submitted by SparkPeople user ULEWIJ.
Nutritional Info Amount Per Serving
- Calories: 375.0
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 451.5 mg
- Total Carbs: 266.0 g
- Dietary Fiber: 10.0 g
- Protein: 17.5 g
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