Gluten Free Chili Mac and Cheese
 
Prep time
Cook time
Total time
 
Gluten Free Chili Mac and Cheese
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 pound ground beef
  • 1 carton (32 oz.) Pacific Beef Broth - gluten free
  • 1 can 14.5 oz. Hunt's Diced Tomatoes - gluten free
  • 1 can 15 oz. Cannellini White Kidney Beans, drained and rinsed
  • 1 can 15 oz. Kidney Beans, drained and rinsed
  • 1 bag (8.8 oz.) Orgran Gluten Free Rice & Corn Pasta Macaroni
  • 1½ teaspoon McCormick Ground Cumin - gluten free
  • 2 teaspoons McCormick Chili Powder - gluten free
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoon olive oil
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley
  • kosher salt
  • black pepper
Instructions
  1. Heat olive oil in a Dutch over medium high heat. Add onion, garlic and ground beef. Cook until browned about 5 minutes. Drain excess fat if necessary.
  2. Add broth, beans, tomatoes, cumin and chili powder. Season with salt and pepper. When it starts to simmer, add the pasta and bring to a boil; cover and reduce heat and cook for 8 minutes stirring few times.
  3. Remove from heat and top with cheese and garnish with parsley. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-chili-mac-and-cheese/