Chorizo Mac and Cheese
Like most who may hesitate when starting their vegan journey, I was concerned about whether or not my new lifestyle and diet would allow me to still enjoy my favorite comfort foods.; foods that oftentimes were dairy and animal protein-based. Well, after almost a year of studying, learning and developing new recipes, I’m here to tell you that we very much CAN enjoy those soulful meals while being plant-based.
One of my favorite comfort foods growing up was macaroni and cheese! Whether it was stovetop or oven-baked, I’d be the first one at the dinner table, ready to tear into (insert hand claps between “tear”, “in”, and “to”) some mac ‘n’ cheese!
This recipe, however, will be a flavor-packed spin on the classic favorite - we’re making chorizo macaroni and cheese! Are you ready?
Here’s what you’ll need:
2 cups Elbow Macaroni (dairy/animal protein-free)
3 cups Unsweetened Oat Milk (unsweetened oat milk will reduce the sweet taste and need to add more salt to balance things out. Trust me on this)
3/4 cup Miyoko’s Cream Cheese
1 1/2 cups Miyoko’s Cheddar
1 cup Plant-Based Chorizo (I used The BE Hive Seitan Chorizo - prefer this brand because it’s local to my state, has a low sodium count, and common for seitan, has a high protein count)
2 tbsps Blended, Low-Sodium Seasoning (I LOVE Trader Joe’s Italian Blend Soffrito)
1 tbsp Olive Oil
The Method
Bring your water (4 quarts) to a boil, adding in a few dashes of salt. Allow your pasta to boil for 11 minutes - or as the packaging suggests to cook al-dente.
In a separate saucepan, add your olive oil and sauté the chorizo until it just begins to crisp. (Note: I ‘d previously cooked a batch of chorizo for brunch. Although the imagery may seem out of sequence, either order of the process will work for this recipe).
At this point, lower the heat a bit, pour in your oat milk, and add the cream cheese. Stir this mixture slowly and continuously until an evenly creamy consistency has been achieved. If you’ve ever made a roux for gumbo, this will remind you of that process.
Now, you’re ready to add your seasoning and cheddar. Keeping the heat on the lower side of medium, slowly stir in both additional ingredients. Judging upon the consistency, you may* need to add in a 1/2 cup more oat milk. Make sure the heat is set to low, cover, and let simmer for 7 minutes - checking in every now and again to make sure the sauce isn’t sticking.
Once the sauce begins to bubble ever so slightly, it’s time to stir in your pasta - feel free to add more cheddar here, if your soul desires. Cover and let simmer for an additional 5 minutes.
Now that your ever-so-layered-with-flavor mac ‘n’ cheese is ready, serve it alongside your favorite accompanying, plant-based vittles and let your mind, body and soul thank you for the rest of the day! I chose greens (mom prepared some for me) and Gardein’s Fishless Filets to complete this meal.
If you plan on giving this recipe a try, in the comments below, let me know what you think! Enjoy!
