A simple and tasty gluten-free chili mac recipe that the entire family will devour! Creamy, cheesy and great for those with a gluten intolerance. Can easily be made keto, low-carb and grain-free by using konjac or another type of low-carb noodle!
Whenever I ask my husband what he wants to eat, his response is usually something along the lines of “cheesy, with lots of noodles and some meat”. So once in awhile, I do try to please both my dietary restrictions and his preferences.
This chili mac recipe is one which I don’t find myself consuming too often, especially when I’m following a low-carb way of eating, which I have been pretty consistent with lately.
However, I do find myself doing higher-carb meals once in awhile both for convenience, and because I have heard positive feedback about carb cycling.
Most of the time I don’t notice negative effects by doing slightly larger amounts of carbs, since I have mostly healed my blood sugar issues at this point.
However, I must say that when I put together the nutrition facts for this one, I was a bit surprised by the overall carb count! Next time, it might be worth looking into using lower-carb noodles.
I’ll be experimenting with that, because I did really enjoy this dish otherwise.
If you’re looking for an easy meal that won’t take much over a half-hour to prepare, then you will love this chili mac recipe. I used gluten-free brown rice pasta, which I think worked quite well.
I don’t think Shane even noticed that it wasn’t regular pasta!
Start by cooking your pasta according to the directions. While that is boiling, add your ground beef and the taco seasoning to a large skillet, and cook until no longer pink.
Toss in the pasta once it is done cooking, then the cheese, heavy cream and tomatoes.
Stir until cheese is melted, then top with additional cheese, if desired. You should be left with a cheesy, creamy and filling meal!
If you give this gluten-free chili mac a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!
Gluten-Free Chili Mac
- 1 lb rice pasta, or other gluten-free pasta of choice (16 oz)
- 1 lb ground beef (16 oz)
- 1.5 cups taco blend, cheddar or mozzarella cheese (8 oz), plus more for topping, if desired.
- 2 tablespoons taco seasoning
- 2 tablespoons heavy cream
- 8 oz salsa, diced tomatoes or two medium diced tomatoes
- Salt and pepper to taste
- Cook pasta according to package. Drain liquid.
- In a large skillet, cook the ground beef.
- Drain excess liquid from ground beef, then add cooked pasta and all remaining ingredients.
- Top with additional cheese, if desired.