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Gluten-Free Chili Mac
Isla Marie

Gluten-Free Chili Mac

This Gluten-Free Chili Mac Recipe is a hearty mashup of beefy chili and creamy mac ‘n’ cheese — all in one pot! Made with gluten-free pasta, bold spices, and melty cheddar, it’s kid-friendly, gluten-free, and perfect for weeknights or game day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Comfort Food, Dinner, Main Course, One Pot Meal
Cuisine: American, Gluten-Free
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Mac Base:
  • 1 lb lean ground beef or turkey
  • 1 medium onion diced
  • 1 bell pepper red/green, diced
  • 3 cloves garlic minced
  • 1 15 oz can kidney beans, drained & rinsed
  • 1 14.5 oz can diced tomatoes (with juices)
  • 2 tbsp tomato paste
  • 2 cups gluten-free beef broth
  • 8 oz gluten-free elbow pasta corn/quinoa blend
Spices:
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: ½ tsp cayenne
Cheese & Garnish:
  • 1 ½ cups shredded cheddar divided
  • Green onions sliced
  • Sour cream
  • Fresh cilantro

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board & knife
  • Measuring cups & spoons
  • Colander (optional)
  • Cheese grater

Method
 

  1. Brown Beef: In a large pot, cook beef, onion, and bell pepper over medium-high 5–7 min until browned. Drain fat.
  2. Add Spices: Stir in garlic, chili powder, cumin, paprika, salt, pepper, cayenne. Cook 1 min.
  3. Build Base: Add tomato paste, diced tomatoes, beans, and broth. Bring to boil.
  4. Cook Pasta: Add pasta. Reduce to medium-low, cover, simmer 10–12 min until al dente.
  5. Make Cheesy: Stir in 1 cup cheddar until melted. Top with ½ cup cheese, cover 2 min to melt.
  6. Serve: Garnish with green onions, sour cream, cilantro. Serve hot!

Notes

Pasta Tip: Corn/quinoa blend holds best; avoid pure rice pasta (turns mushy).
Gluten-Free: Use certified GF broth and pasta.
Make Ahead: Prep beef/veggie mix; add pasta & broth when cooking.
Too Thick? Add ¼ cup broth. Too Thin? Simmer uncovered 3 min.
Storage: Fridge up to 4 days | Freeze up to 2 months
Reheat: Stovetop with splash of broth or milk.