Gluten Free Chili Mac
A comforting and hearty dish that combines macaroni and cheese with a spicy chili kick, perfect for cozy nights at home.
Ingredients
Pasta
- 8 oz gluten-free macaroni (your favorite brand)
Protein
- 1 lb ground beef or turkey (or a plant-based alternative) Can also use a plant-based protein.
Canned Goods
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juices
Dairy
- 1 cup shredded cheese (cheddar or a dairy-free alternative) Experiment with different types of cheese.
Seasoning
- 1 packet chili seasoning
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add the gluten-free macaroni and cook according to the package directions until al dente. Drain and set aside.
Cooking the Meat
- In a large skillet over medium heat, cook your choice of ground meat until it’s nicely browned. Drain any excess fat and return to the heat.
Sautéing the Vegetables
- Add the diced onion and minced garlic to the skillet with the meat, cooking until the onion becomes translucent.
Combining Ingredients
- Stir in the kidney beans, diced tomatoes (with their juices), chili seasoning, and cooked macaroni. Cook for about 5-10 minutes, allowing the flavors to meld together.
Adding Cheddar
- Sprinkle the shredded cheese over the top and cover the skillet for a few minutes until the cheese is melted and bubbly. Season with salt and pepper to taste.
Notes
For best results, cook the pasta al dente to prevent it from becoming mushy. Adjust spice levels by adding chili powder or jalapeños if you prefer more heat.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 50gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 700mgFiber: 8gSugar: 3g
Tried this recipe?Let us know how it was!