This simple nut free Nacho Mac and Cheese is rich, creamy, and spicy. Made on the stovetop, it is an easy meal. The nacho cheese sauce can be used on nachos and veggie burgers as well.
Cook noodles as per directions, but 3-4 minutes less than cooking time, since you'll be cooking noodles in the sauce later. Drain pasta, reserving a ¼ cup of the pasta water.
Mix silken tofu, nutritional yeast, half the green chiles, tapioca flour, turmeric, chili powder, paprika, cumin, cayenne pepper, salt and pepper in food processor.
Pour the sauce into a pan. Add salsa, the other half of green chiles, and Earth Balance. Cook on medium heat until the Earth Balance melts. Add pasta and pasta water. Simmer for about 5 minutes or until heated through.
Video
Notes
This Nacho Mac and Cheese will last 3-5 days in the fridge. I've gone a day or two past that and it still tasted good.