Gluten Free Chili Cheese Mac Recipes

GLUTEN FREE MACARONI AND CHEESE

Steps:

• Preheat oven to 375° F and grease 13 x 9 casserole dish.
• Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
• Drain macaroni and set aside.
• Melt butter in medium saucepan.
• Stir in seasoned salt and pepper; remove from heat and set aside.
• In a large mixing bowl, whisk corn starch into milk until smooth.
• Stir milk into butter mixture and whisk until well-blended.
• Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
• Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
• Combine cheese mixture with macaroni and spoon into prepared pan.
• Top with crunchy topping (recipe below) and reserved shredded cheese.
• Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
• CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.

EASY GLUTEN-FREE MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
• Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
• Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
• Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
• Bake in the preheated oven until top is crunchy, about 30 minutes.

HEALTHY CHILI MAC (GLUTEN FREE)

Steps:

• Preheat a 10-12" skillet with a tight fitting lid over medium heat.
• Add the oil.
• Add the onions and saute until soft, about 3-5 minutes.
• Crumble the ground meat and add in the garlic, stirring to break the meat up.
• When browned, add in tomato paste, canned tomatoes, beef broth, oregano, and chili powder. Stir to combine.
• Mix in the noodles. Bring to a boil, lower the heat, and cover. Cook until the noodles are al dente, about 7-10 minutes. The noodles will continue to soak up liquid as it sits, so don't worry if it seems thin at first.
• Stir in cheddar shreds until melted. Serve with preferred garnishes.

GLUTEN-FREE TEXAS CHILI-N-CORN MAC

Steps:

• Heat the olive oil in a large pot over medium heat. Add the mushrooms, corn, chili powder, cumin, garlic, carrot, bell pepper, onion, 1 teaspoon salt and 1/2 teaspoon pepper; cook until softened, stirring occasionally, about 10 minutes. Stir in the tomatoes and beans; bring to a boil. Stir in the cooked macaroni and toss to coat. Divide evenly between two 6-cup glass baking dishes and top each with the cheese.
• To eat now: Preheat the broiler to low and cook until the cheese is melted, about 3 minutes.
• To freeze and eat later: Cover the glass baking dish with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through about 20 minutes.

GLUTEN-FREE CHILI CHEESE MAC

Steps:

• Brown ground beef and drain.
• Add all ingredients except cheese, stir.
• Bring to boil, then cover and simmer for 20 minutes.
• Add shredded cheese to top, replace cover. Melt.
• You can leave the melted cheese on top or stir in, whichever you prefer.