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Recipes: Vegetarian Cowboy Macaroni

Serves: 8

Pre Heat Oven to 350°

What you will need:

  • 1 pound box of elbow macaroni (Enriched or Wheat)
  • 15 oz can of kidney beans, dark red
  • ¼ chopped white onion, medium
  • 6 oz can tomato paste
  • 14.5 oz can of diced tomatoes with mild green chiles
  • 1 large clove of garlic, chopped
  • Pinch of black pepper to taste
  • 1 cup yellow corn, frozen
  • 1 tsp. chili powder
  • 1 tsp cumin
  • 1 cup water
  • ¾ cup (6 oz) cheddar cheese, shredded
  • ½ cup (4 oz) mozzarella cheese, shredded


  1. Bring water to a rolling boil then slowly add macaroni. Stir and cook for approx 7 minutes or until pasta is tender
  2. While Pasta is cooking; mix beans (with juice), onion, tomato products, corn, seasonings and water together and cook over medium heat for 5-7 minutes until hot (140’).
  3. Then toss together with pasta and pour into casserole dish.
  4. Sprinkle with cheeses, cover and bake 10-15 minutes or until cheese is melted.


  • For dairy free omit the cheese.
  • Try using fresh diced tomatoes and ½ of a green bell pepper (chopped) instead of the canned for a fresh “garden” taste.
  • If you love cheese, try mixing in the cheese then adding a bit on the top before baking for cheesy perfection.