RECIPE: Cooking Up Disney’s IMPOSSIBLE Chili Cheese Macaroni and Cheese
Fall has arrived at Walt Disney World, and there are so many great seasonal offerings this time of year.
One of our favorite fall events, the 2024 EPCOT Food & Wine Festival, is officially underway, and MickeyBlog shared “first looks” (and tastes) of many of the delicious offerings.
In addition to unique merchandise and special entertainment, this is the perfect time of year to wander through World Showcase and discover the delicious dishes available.
One of these awesome offerings is the IMPOSSIBLE Chili Cheese Macaroni and Cheese with sour cream and cheddar from the Macatizers Global Marketplace.
Have you tried this great bite? If not, no worries! Today, Disney shared this tasty recipe so everyone can enjoy it.
Creamy, hearty, and perfectly savory! This plant-based macaroni and cheese is topped with a rich chili made with IMPOSSIBLE ground beef and three different types of beans.
It’s a fantastic dish that is perfect for fall. Indulge on your own or serve up family-style!
IMPOSSIBLE Chili Cheese Macaroni and Cheese
IMPOSSIBLE THREE BEAN CHILI
- 2 tablespoons canola oil
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 pound IMPOSSIBLE Ground Beef
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 (14 1/2 ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 (15 1/2 ounce) can pinto beans, drained
- 1 (15 1/2 ounce) can red kidney beans, drained
- 1 (15 1/2 ounce) can black beans, drained
- Coarse salt, to taste
- Freshly ground black pepper, to taste
Disney
PLANT-BASED MACARONI AND CHEESE
- 1/2 cup plant-based butter substitute
- 1/2 cup all-purpose flour
- 4 cups vegetable stock
- 4 cups plant-based shredded cheddar style cheese
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon ground cayenne
- 1/2 cup nutritional yeast
- 1 pound macaroni noodles
TOPPING
- 3/4 cup sliced green onion
- 1 cup plant-based sour cream
- 1 1/2 cups plant-based shredded cheddar-style cheese
FOR IMPOSSIBLE THREE-BEAN CHILI:
- Heat oil in a large stockpot or Dutch oven over medium heat for 5 minutes until hot.
- Add onion and sauté for 5 minutes, until soft. Add minced garlic and cook for 1 minute, until fragrant.
- Add tomato paste and cook, stirring constantly for 3-5 minutes, until dark red. Add IMPOSSIBLE Ground Beef and turn the heat to medium-high. Cook, breaking up large pieces, for 8-10 minutes until fully cooked.
- Stir in cumin, oregano, and chili powder. Cook for 1-2 minutes, until fragrant. Add tomatoes and vegetable broth and heat until simmering. Cover and reduce heat to low. Continue simmering for 30 minutes.
- Add beans and cook uncovered, on low heat, for 20 minutes. Season with salt and pepper to taste.
- Keep warm until ready to serve.
Mac and Cheese
FOR PLANT-BASED MACARONI AND CHEESE:
- Melt butter in large saucepan over medium heat. Sprinkle flour over melted butter and whisk for 5 minutes, until smooth light brown roux forms.
- Increase heat to medium-high and slowly add vegetable stock, whisking constantly until boiling. Once sauce begins to boil, reduce heat to low and add plant-based cheese substitute. Once cheese is fully melted, remove from heat.
- Carefully pour sauce into blender. Add salt, pepper, garlic powder, onion powder, cayenne, and nutritional yeast. Blend on low speed until smooth.
- Cook macaroni according to package instructions. Drain water from pasta.
- Combine macaroni and pasta in a large saucepan. Keep warm until ready to serve.
TO SERVE:
Divide Plant-based Macaroni and Cheese evenly among eight bowls. Top with IMPOSSIBLE Three-Bean Chili. Garnish with green onion, plant-based sour cream, and plant-based shredded cheddar-style cheeses.
Enjoy, and let us know how you like this recipe.
Photo: MickeyBlog
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Article Source/Feaure Photo: Disney Eats
