The perfect midweek comfort meal especially good for those extra busy days. Just chuck everything in the one pot and its ready in less than 30 minutes.
Add everything to a pot, except the plant-based cheese, nutritional yeast and white miso.
Mix well.
Bring to the boil.Lower the heat and simmer gently until the macaroni is cooked. Around 12-15 minutes. Stir frequently to ensure its not sticking to the pan.
Remove from the heat and add the nutritional yeast, plant cheese and white miso.Mix well.
Check seasoning and add salt and pepper to taste.
Notes
Nutritional data is provided for guidance only and is not a strict calculation.
Leftovers will keep fresh for up to 3 days in the fridge.
Reheat by loosening up the sauce with a little water, plant milk or veggie stock, if necessary, and bring to a simmer. Reheat for 2-3 minutes or until piping hot. Stir frequently to prevent sticking to the pan.
This recipe makes 5 portions as I like to have leftovers for my kids lunch the next day. However, the amount of pasta can be reduced to meet your own family's needs.
Leftovers are tasty served hot on toast for next days lunch.
Serve chilli macaroni cheese with a side salad, garlic bread, or simply on its own.