Chili Mac Casserole

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Casserole, Main Course
Cuisine American
Servings 6 servings


  • Stove


  • 12 oz Tinkyada elbow pasta brown rice pasta
  • 12 oz plant-based beef crumbles
  • 1 tomato diced
  • 1 tbsp olive oil extra virgin
  • 1 tsp chili powder
  • 1/4 tsp cumin
  • 1 cup soy milk NO SODIUM BENZOATE
  • 2 tbsp Earth Balance Butter
  • 2 tbsp flour no bleached flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup nutritional yeast
  • 1/8 tsp salt to taste
  • 1/8 tsp black pepper to taste


  • Prepare the macaroni pasta according to the instructions on the package.
  • In a large skillet, brown the plant-based beef and tomatoes in the olive oil. Stir in the chili powder and cumin.
  • In a small saucepan on low heat, add the soy milk and butter. Heat and slowly add in the flour stirring constantly until smooth and thickened. Add in the garlic powder, onion powder, and nutritional yeast and remove from the heat.
  • In a large casserole dish, combine the macaroni, beef, and sauce. Gently toss until well mixed. Salt and pepper to taste.

My Notes

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