Impossible® Chili Cheese Macaroni and Cheese from the EPCOT International Food & Wine Festival served in a small, white bowl placed on top of a brown and white towel on a wooden countertop.

Chili Cheese Macaroni and Cheese featuring Impossible® Ground Beef from the EPCOT International Food & Wine Festival

The weather may be getting cooler, but the flavors are heating up at the EPCOT International Food & Wine Festival! If you’ve been looking for a way to bring some of these fan-favorite festival finds into your own kitchen, then you’re in luck! This recipe for Chili Cheese Macaroni and Cheese with Impossible® Ground Beef from the 2024 Macatizers Global Marketplace will be as big a hit at your dinner table as it was at the festival. With rich, hearty flavors that perfectly transition your tastebuds from summer to autumn, this is one dish you won’t want to pass up. So, what are you waiting for? Dive into this impossibly delicious recipe today!

Makes 10 servings

Ingredients

Impossible® Beef 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

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

Toppings

  • 3/4 cup sliced green onion
  • 1 cup plant-based sour cream
  • 1 1/2 cups plant-based shredded cheddar style cheese

Instructions

Impossible® Beef Three Bean Chili

  1. Heat oil in large stockpot or Dutch oven over medium heat for 5 minutes, until hot.
  2. Add onion and sauté for 5 minutes, until soft. Add minced garlic and cook for 1 minute, until fragrant.
  3. Add tomato paste and cook, stirring constantly for 3-5 minutes, until dark red. Add Impossible® Ground Beef and turn heat to medium-high. Cook, breaking up large pieces, for 8-10 minutes, until fully cooked.
  4. 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.
  5. Add beans and cook uncovered, on low heat, for 20 minutes. Season with salt and pepper, to taste.
  6. Keep warm until ready to serve.

Plant-Based Macaroni and Cheese

  1. Melt butter in large saucepan over medium heat. Sprinkle flour over melted butter and whisk for 5 minutes, until smooth light brown roux forms.
  2. 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.
  3. Carefully pour sauce into blender. Add salt, pepper, garlic powder, onion powder, cayenne, and nutritional yeast. Blend on low speed until smooth.
  4. Cook macaroni according to package instructions. Drain water from pasta.
  5. Combine macaroni and pasta in a large saucepan. Keep warm until ready to serve.

To Serve

  1. Evenly divide Plant-based Macaroni and Cheese among eight bowls. Top with Impossible® Beef Three Bean Chili. Garnish with green onion, plant-based sour cream, and plant-based shredded cheddar style cheese.