What?! Doritos Mac & Cheese! This was inspired by a night I had a snack attack. I ended up creating a vegan blend that resembled Doritos & add to popcorn (the Doritos Blend below). I figured, since it worked on popcorn, it might work well in a mac and cheese way. And so it did! My Easy Mac and Cheese recipe was also a huge inspiration in creating this. 

You’re probably wondering if this taste like actual Doritos. I think it’s pretty close to nacho cheese Doritos! I decided to add the only vegan dorito on the market  to the top of the finished product. It is optional but I really like the Spicy Sweet Chili Doritos and the crunch factor! But you try it and let me know what you think! Video below include instructions PLUS a taste test from a 7 year old!

Doritos Blend Ingredients

• 1 tsp chili powder
• 2 tsp paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• ½ cup nutritional yeast
• ½ tsp sea salt, or to taste
• ½ tsp black pepper, or to taste

Blender Ingredients

• 1 garlic clove, minced
• 2 tbsp [vegan] butter
• 2 tbsp flour
• 3 cup unsweetened mylk, divided
• 1 veggie cube
• 3 tsp Dijon mustard
• ½ lemon, juiced, optional
• 1 tsp nutmeg, optional
• 2 cup cashew, soaked*

Other Ingredients

• 1 pound short pasta**
• 1 cup reserved pasta water***
• 12 Spicy Sweet Chili Doritos , crushed, optional

*Note1: Soak raw cashew overnight or boil for 15 minutes-until fork tender.

**Note2: You can use any pasta you like (macaroni, penne, etc.)! I recommend using a short pasta. On this day, I used Gigli!

***Note3: Save your pasta water! Once the pasta is done cooking, and before you drain, reserve ½ cup of the water you cooked the pasta in. It will be part of step 6!

Instructions

1. Boil the pasta and cook al dente, per package instructions. Make sure they are cooked al dente and reserve 1 cup pasta water (see note2 above). Drain and add back into the pot you used to boil the pasta.
2. In a Mason jar, or small bowl, add all of the Doritos Blend Ingredients. Set aside.
3. In a small pan, add the garlic and butter over medium heat. Saute for about a minute or 2 then add the flour.
4. Next, lower the heat to low and add 1 cup of mylk to the pan. Whisk for a minute then turn off the heat. This is the roux!
5. In a blender, add the roux, veggie cube, 2 cups of mylk, Dijon, cashews, lemon juice and nutmeg, if using. Blend until smooth.
6. Add the blended cheese sauce to the pot with the pasta. Turn the burner to a simmer and add the reserved pasta water. Mix for about 2 minutes, or until the pasta is hot.
7. Serve hot and top with crushed Doritos.

Wacth the video here!