Disney Shares Impossible Chili Cheese Macaroni and Cheese Recipe from EPCOT Food & Wine Festival
Hi everyone!
The Disney Parks Blog has shared the Impossible Chili Cheese Macaroni and Cheese from the EPCOT International Food & Wine Festival! This dish comes from the Macatizers Global Marketplace. The annual EPCOT festival runs through November 23rd, 2024.
For this dish, plant-based macaroni and cheese is topped with chili made with Impossible ground beef – and also three types of beans! Check out the recipe below.
IMPOSSIBLE Chili Cheese Macaroni and Cheese
EPCOT International Food & Wine Festival
Serves 8-10
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
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 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 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.
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:
Evenly divide Plant-based Macaroni and Cheese among eight bowls. Top with IMPOSSIBLE Three Bean Chili. Garnish with green onion, plant-based sour cream, and plant-based shredded cheddar style cheeses.
Chef Mickey’s Tips:
- Serve the Plant-based Macaroni and Cheese separate from the IMPOSSIBLE Three Bean Chili and allow kids to choose which toppings they’d like to try.
- For a complete meal, serve with a favorite fruit or vegetable on the side. Cutting into Mickey-shapes is optional – but fun for kids to help with!
Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
Be sure to check out the Disney Eats Foodie Guide to EPCOT International Food & Wine Festival 2024 for a full list offerings!