It’s been so long since I last posted that I almost forgot my password! I made this for dinner tonight for myself, but it’s so good that I want to share the recipe.

It’s adapted from The Minimalist Baker —

I didn’t think that just plain mac and cheese would be satisfying enough for me to eat for dinner by itself (although there is 19 grams of protein per serving! — it’s more mental than anything), so I added some organic ground turkey. It turned out sort of hamburger helper-ish, but way more healthy.

Southwest Mac n Cheese (Dairy Free)

Yield: 4 Servings

Southwest Mac n Cheese (Dairy Free)


  • 3/4 16 oz box of macaroni noodles, white or wheat
  • 1 lb ground turkey
  • Hot sauce (optional)
  • 1 cup of raw, unsalted cashews (you can soak these overnight to make them softer, but I forgot and just poured some boiling water over them for a few minutes while I did the other stuff and it turned out fine)
  • 1/2 4oz can of green chilies (from the latin american section of the grocery store usually)
  • 2 Tbs nutritional yeast
  • 1/2 yellow onion
  • 4 cloves of garlic
  • 1 Tbs cornstarch
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper
  • 1/8 tsp red pepper flakes


  1. Cook the macaroni noodles according to instructions on the package
  2. While the noodles are cooking, saute onion and garlic in olive oil and S&P until translucent
  3. Put the onions and garlic in a blender, along with all of the other sauce ingredients. Drain the cashews if you were soaking them. Save half a can of green chilies for later. Blend until completely smooth.
  4. In the same pan you used for the onions, cook the ground turkey with salt and pepper until browned and fully cooked.
  5. Drain the macaroni noodles and put them back in the pot. Pour the sauce, ground beef and remaining green chilies into the pot with the noodles. Heat through and serve with a drizzle of hot sauce!
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