Chili Chicken Mac-n-Cheese height=

Chili Chicken Mac-n-Cheese

Prep Time15
Cook Time30
Created By: Dirty Hippie and Bohemian Girl




Products included in this recipe

  • 1 16-oz. package spiral rotini/rotelle pasta (Tinkyada brown rice spirals are gluten free)
  • salt and water, to cook pasta
  • 1 package Beyond Southwest Chicken Strips, cubed
  • 1 cup vegan cheddar sauce (such as Teese Creamy Cheddar or Nacho Mom's Ultimate Queso Sauce)
  • 1 Tbs. olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbs. jalapeño pepper, seeded and minced
  • 1 14-oz. can pre-seasoned vegan chili beans (such as Bush's)
  • 1 14-oz. can chopped tomatoes
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • ¼ tsp. red pepper flakes (or more, to taste)
  • fresh jalapeño, sliced and seeded, to serve • fresh cilantro, chopped, to serve


Step 1: Prepare pasta according to package directions and drain. Pour into a large mixing bowl and add half of cubed Beyond Chicken and vegan cheddar sauce. Stir to combine and set aside.

Step 2: Over medium-high heat, sauté onions in olive oil about 5 minutes, until browned.

Step 3: Add garlic and jalapeño, cook about 2 to 3 minutes.

Step 4: Add remaining half of Beyond Chicken, chili beans, canned tomatoes with juice, cumin, chili powder, oregano and red pepper flakes. Simmer over low heat about 12 to 15 minutes. Season to taste with salt and pepper.

Step 5: To serve, scoop mac and cheese into a bowl and top with chili. Garnish with sliced jalapeño and fresh cilantro.


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