Quick Chili Mac and “Cheese”
Prep time
Cook time
Total time
This versatile recipe tastes even better the second day. To add a bit of fire, use hot sausage. For even more zip, stir in a small can of chopped green chilies. If you prefer a vegetarian version, omit the sausage or use a vegetarian sausage that’s safe for your diet.
Serves: 6 servings
  • 3 cups (12 ounces) dried elbow pasta or 3-4 cups (8-10 ounces) other gluten-free short pasta, uncooked
  • 3-4 hot or mild chicken, turkey, pork, or vegetarian sausages*
  • 1-1/2 cups frozen corn
  • 1 cup gluten-free, dairy-free chicken or vegetable stock
  • 2 teaspoons Mexican or dairy-free Taco spice blend
  • 2-1/2 cups shredded dairy-free cheese substitute, divided (Daiya is a good soy-free option)
  1. Lightly oil a deep ovenproof dish (7-1/2x11-inch, 9x13-inch, or 9-inch round).
  2. Cook pasta in salted water for half the time specified on package. Pasta should be undercooked (slightly opaque but not brittle). Drain and transfer to prepared baking dish.
  3. While pasta is cooking, remove sausage from its casing and crumble into a well-oiled saucepan. Sauté meat until brown. Add corn, stirring to combine.
  4. Using a wooden spoon, gently fold meat mixture into pasta.
  5. Heat chicken stock in the saucepan until hot but not boiling. Add the spice blend and stir well. Remove from heat and add 2 cups cheese substitute. Stir until smooth and pour over pasta. Gently toss to coat.
  6. Top mixture with remaining cheese substitute. Cover dish with moist paper towel and microwave on medium-high for 5 minutes or until bubbly. Enjoy.
Vegan Option: Substitute your favorite vegan / vegetarian sausages and be sure to use a vegetable stock.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/quick-chili-mac-and-cheese