175
Gluten Free Chili Mac and Cheese
Prep time
Cook time
Total time
Author: Jan Withington
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
- 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.
- 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.
- Remove from heat and top with cheese and garnish with parsley. Serve
