Two-bean chili mac ’n’ cheese with quinoa pasta
Vegetarian, Family-Friendly, Soy-Free, Gluten-Free
20 – 35 Minutes
The quinoa elbow pasta in this healthy, delicious ode to mac ’n’ cheese tastes as good if not better than traditional wheat. We swear.
In your bag
- 5 ounces gluten-free quinoa elbow pasta
- ½ cup cooked white beans
- ½ cup cooked kidney beans
- ½ cup mirepoix (onions - carrots - celery)
- Chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
- ½ cup diced tomatoes
- 1 cup vegetable broth
- 1 lime
- ¼ cup Greek yogurt
- ⅓ cup grated cheddar
- 3 scallions
- 3 or 4 sprigs fresh cilantro
The French word mirepoix, pronounced “meer-pwah,” first appeared in culinary writings in the early 1800s. It refers to the trio of onions, carrots, and celery that provides the foundation for countless recipes. Many cultures have a blend like it: Spanish sofrito combines onion, garlic, and tomato; the German Suppengrün blends leeks, carrots, and celery root; and the Cajun holy trinity mixes onion, celery, and green bell pepper.
Make It Ahead
The chili and the mac (Steps 1 and 2) can be prepared up to 1 day ahead. Stir them together, let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chili mac, adding 1 tablespoon [2 TBL] water to thin it if necessary, as you proceed with the rest of the recipe.
Calories: 540, Protein: 20g (40% DV), Fiber: 12g (48% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 4.5g (23% DV), Cholesterol: 20mg (7% DV), Sodium: 520mg (22% DV), Carbohydrates: 79g (26% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.