Gluten Free Chili Mac

If you love chili and you love mac and cheese, why not put them together? That’s exactly what this gluten free chili mac is all about.

It’s a simple, one-pot style dinner that’s packed with flavor. Think seasoned beef, beans, a rich tomato sauce, and plenty of melted cheese on top.

And yes, it’s completely gluten free. You just use gluten free elbow macaroni and everything else in the recipe is naturally gluten free already.

This is the kind of recipe that works great for meal prep too. It reheats really well and honestly tastes even better the next day.

It’s become a regular in our dinner rotation, and I think it will in yours too. Let’s get into it.

Why You’ll Love This Recipe

Warm and Hearty – This gluten free chili mac is the kind of filling comfort food that makes everyone at the table go back for seconds.

Amazing Texture – You get tender macaroni mixed with savory beef and creamy melted cheddar in every single spoonful.

One Pot Comfort – Everything comes together in one skillet which means less cleanup and more time enjoying your meal.

Ingredients

• 12 oz Gluten Free Elbow Macaroni
• 1.5 lb Ground Beef
• 1 medium Yellow Onion, diced
• 1 Green Bell Pepper, diced
• 3 cloves Garlic, minced
• 1 can (15 oz) Kidney Beans, drained and rinsed
• 1 can (14.5 oz) Diced Tomatoes
• 1 can (8 oz) Tomato Sauce
• 2 tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1 cup Shredded Cheddar Cheese
• Salt and Pepper, to taste
• Sour Cream, for serving
• Fresh Cilantro, for garnish

How to Make

Step 1

Bring a large pot of salted water to a boil and cook the gluten free elbow macaroni according to the package directions until al dente. Drain and set aside.

Step 2

While the pasta cooks, heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 7 minutes, breaking it into crumbles, until fully browned. Drain the excess grease.

Step 3

Add the diced onion and green bell pepper to the beef and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds.

Step 4

Add the chili powder, cumin, smoked paprika, and garlic powder. Stir for 1 minute to toast the spices. Pour in the diced tomatoes with their juices and the tomato sauce. Add the kidney beans and stir everything together.

Bring the chili to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5

Fold in the cooked macaroni and stir until everything is well combined. Taste and adjust salt and pepper.

Step 6

Sprinkle the shredded cheddar cheese over the top, cover with a lid, and let it sit for 2 to 3 minutes until the cheese is melted. Serve topped with sour cream and fresh cilantro.

My Tips

Rinse the Pasta After Draining

Gluten free pasta gets sticky and clumpy way faster than regular pasta. Once you drain it, rinse it with cold water to wash off the extra starch.

This keeps the noodles from turning into one big blob while you wait to add them to the chili. It also stops the cooking process so they don’t get mushy when you fold them into the hot sauce later.

Cook the Pasta Just Under Al Dente

Pull the macaroni out about 1 minute before the package says it’s done. Gluten free pasta goes from perfect to overcooked really fast, and it’s going to keep cooking when you mix it into the hot chili.

If you cook it all the way through now, it’ll be soft and mushy by the time you serve. Taking it out a little early gives you that perfect texture in the final dish.

Toast the Spices Before Adding Liquids

When you add the chili powder, cumin, smoked paprika, and garlic powder, make sure you stir them around in the beef and veggies for that full minute before pouring in the tomatoes and sauce.

Toasting the spices in the fat from the beef brings out way more flavor than just dumping everything in at once. You’ll notice the spices start to smell stronger and more fragrant. That’s how you know they’re ready for the liquids.

More Tasty Recipes

• Gluten Free Mac & Cheese
• Gluten Free Buttermilk Cornbread
• Gluten Free Baked Ziti
• Gluten Free Classic Beef Lasagna
• Gluten Free Cheddar Jalapeno Bread

FAQ

How do I store leftovers, and do the noodles get soggy?

Store leftovers in an airtight container in the fridge for up to 3-4 days. Gluten free pasta does tend to absorb more liquid as it sits, so the noodles may soften a bit overnight.

When reheating, add a splash of water or broth to the pan or bowl to loosen things up and bring back a saucy consistency. It reheats nicely on the stove over medium-low heat or in the microwave.