There’s nothing better this time of year than coming in from the frosty cold weather and indulging in an easy, comforting, warm dish. For me, chillis are a great go-to dish, as not only are they pretty simple to make, they can be shared, and leftovers can be reused for another day (this time of year can get pretty busy, so it’s great to have some dishes you can just sit back and reheat!).

This recipe consists of two dishes in a way. I made a lovely chilli, and then had some leftover and decided to throw on some mac and ‘cheese’ on top! The result, delicious.


Chilli Mac and Cheese

What you will need:
(to fill a large dish for three people, change measurements as needed)

  • A vegan chilli (scroll down for recipe, or use a different one if you prefer! I also have another one here!)
  • PASTA! (as much to fill the top of your dish)
  • 200ml plant-based milk
  • 4 tsps of a Mac and Cheese mix (
    • OR use another cheese sauce mix, OR make your own using 4tsps of nutritional yeast, a dash of paprika and a dash of turmeric).
  • 1sp garlic pureed (or one clove…or more if needed!)
  • Pepper to taste
  • Salt to taste – onion salt is better if you have it!
  • Optional (if you have it!)- a couple slices of Violife sliced vegan cheddar.


  1. Place your chilli into a dish big enough so there is room on the top for your mac and cheese.


  2. Place pasta into a pan, and boil. Leave to cook.
  3. Add in your milk, and ‘cheese’ sauce mixture into a pan, along with the garlic, onion salt, pepper and Violife slices if you have them.
  4. Keep mixing your sauce on a medium heat until it starts to thicken.


  5. Taste the sauce, and add more pepper and salt if needed. If the sauce is not thick enough, add more of your cheese powder mix, or a dash of cornflour.
  6. Drain cooked pasta, and pour your sauce into the pasta pan. Stir till all pasta is coated.


  7. Layer the mac and cheese on top your chilli…mmm!


  8. Cooking-
    1. Option 1: If your chilli has come straight from the fridge, place the whole dish into the oven for 25-30 minutes until cooked through. Place tinfoil on top so the top layer doesn’t totally crisp up! Your sauce will go pretty thick if you do it this way, so when you take it out of the oven you might want to pour some extra leftover mac and cheese sauce mixture on top.
    2. Option 2: Reheat chilli beforehand, and then just place the mac and cheese on top! Pop in the oven for 10 minutes if you want the top to go a little thicker.
    3. Option 3: Cook chilli, cook mac and cheese, then just layer!


Vegan Chilli

What you will need:
(to fill a large dish for three people, change measurements as needed)

  • A pack of the Iceland ‘No Bull’ mince- or equivalent
  • 1 carton of tomato passata
  • Half a tin of sweetcorn
  • Half a tin of beans (I used butterbeans)
  • 5 large mushrooms
  • Half a tin of beans (I used butterbeans)
  • A dash (or three) of Tabasco
  • 3 heaped tbsp of sweet chilli sauce
  • 2 red onions
  • 1 tsp garlic minced (or more if needed)
  • Oil for cooking


  1. Prepare your mince by defrosting if you need.
  2. Chop your mushrooms and onions into small slices.
  3. Add oil into a pan, and add in your mushrooms, onions, garlic and mince.
  4. Cook for around 10 minutes on medium heat.
  5. Mix in the sweetcorn, beans, chilli sauce, Tabasco, and passata.
  6. Leave pan covered and cook for around another 10 minutes on a low-medium heat.
  7. Enjoy!

I hope you enjoyed this recipe! The Mighty Nooch Mac and Cheese Mix really is amazing and makes for a super easy, tasty, cheesy sauce!

Emma x

You can buy the mac and ‘cheese’ sauce here:



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s