Hot Spicy Low Carb Vegan Mac Cheese Recipes

HOT & SPICY, LOW CARB, VEGAN MAC & CHEESE

Hot & Spicy, Low Carb, Vegan Mac & Cheese image

Love Spicy. Love Cheese. Currently a vegan, so I'm made some adjustments to create: "Hot & Spicy, Low Carb, Vegan Mac & Cheese" PLEASE NOTE: this is NOT going to be "creamy and smooth" like full-fat, artery clogging mac & cheese. But, it tastes just as good even if it is firm. Eat it while hot because once it cools... it sticks together. I'm sorry, but I'd rather eat this, have the taste and it not be creamy, than have creamy mac & cheese for 10 mintues and my chest cut open for a heart by-pass surgery that takes 16 hours. ALSO NOTE: If you are not a vegan, please only use FAT-FREE real cheese or AS LOW-FAT as you can get. DO NOT USE FLOUR, BUTTER OR MILK or any other saturated fat in this recipe for ANY REASON, PLEASE :-) Thank you! :-)

Provided by SugarHATER

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces whole wheat pasta, elbows (I use "Dreamfield's Brand as seen in the photos for this recipe)
1 cup vegetable broth
1 cup vegan parmesan cheese, shredded
1 cup vegan cheddar cheese, shredded
1 cup v- 8 butternut squash soup (Can't find the soup? No worries! Just use defrosted frozen butternut squash instead)
1 teaspoon salt
1 teaspoon dry mustard (from here down, feel free to add a LOT more of these spices if you want. These are just guidelines. )
1/2 teaspoon white pepper (white pepper is HOTTER than "black" pepper, so if it's your first time using it, be careful.)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
3 dashes Tabasco sauce (again, a guildeline. I use 1/4 a bottle sometimes! Really. Yeah, I like it spicy!)

Steps:

Boil pasta shells in salted water until slightly firm, according to package directions.
In another saucepan, combine the vegetable broth, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, white pepper, Worcestershire sauce, chili powder & Tabasco.
Drain the pasta but don't rinse it. Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. Taste and add more salt or pepper, according to your taste.

THE BEST VEGAN MAC AND CHEESE

The Best Vegan Mac and Cheese image

This delicious creamy mac and cheese recipe is 100% vegan, free of any oil, and made with no-fuzz ingredients in just 15 minutes or less! Kids and omnivores love it, guaranteed.

Provided by nutriciously

Categories Main Dish Recipes Pasta

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

1 ¾ cups whole wheat elbow macaroni
2 potatoes
1 small onion, chopped
½ carrot, finely chopped
1 clove garlic, minced
2 tablespoons water, or as needed
¾ cup water
½ cup cashews
¼ cup soy milk
¼ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon sea salt
1 dash ground paprika
1 dash cayenne pepper
2 tablespoons water
2 cups chopped broccoli florets

Steps:

Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 51.8 g, Fat 9.2 g, Fiber 8.6 g, Protein 14.5 g, SaturatedFat 1.7 g, Sodium 586.1 mg, Sugar 3.9 g

SPICY MACARONI & CHEESE

Spicy Macaroni & Cheese image

Make and share this Spicy Macaroni & Cheese recipe from Food.com.

Provided by Danny Beason

Categories Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) package elbow macaroni
4 cups shredded Mexican blend cheese (pepper jack works, 16 ozs)
1 1/2 cups milk
2 eggs
1/4 teaspoon black pepper
1 (4 1/2 ounce) can chopped green chilies, drained
1 cup coarsely crushed corn chips

Steps:

Preheat oven to 350 degrees F.
Coat a 2 quart casserole dish with nonstick cooking spray.
Cook the macaroni according to package directions; drain and place in a large bowl.
Add the remaining ingredents except for the corn chips; mix well then pour into a casserol dish and sprinkle with corn chips Bake for 30-35 minutes, or until hot and bubbly,and the top is golden.

Nutrition Facts : Calories 825, Fat 46.4, SaturatedFat 28.2, Cholesterol 257.2, Sodium 1578.1, Carbohydrate 58.8, Fiber 2.5, Sugar 9, Protein 43

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