Gluten-Free Chili, Macaroni and Cheese Casserole
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 boxes Horizon Gluten-Free Macaroni & White Cheddar Cheese
  • ½ cup milk
  • ¼ cup butter
  • ½ pound ground beef
  • ½ cup onion, diced
  • 2 jalapeno peppers, deseeded and diced
  • 1¾ cups or 15 oz. can cooked black beans, drained
  • 1¾ cups or 15 oz. can cooked kidney or pinto beans, drained
  • 1¾ cups or 14.5 oz. can diced tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • pinch of cayenne pepper
  • ½ cup of shredded cheese ( I used white cheddar and mild cheddar)
  • tops of 2 green onions, thinly sliced
Directions
  1. Preheat oven to 350 degrees.
  2. Cook the macaroni noodles according to the package directions.
  3. While the noodles are cooking, brown the hamburger in a large skillet with the onion and peppers.
  4. Add the beans, tomatoes, and spices. Cook over medium high flame until it reaches a boil.
  5. Lower heat and let the chili simmer while you finish making the macaroni and cheese using the milk and butter as per the package directions.
  6. Pour the chili into a 9 x 12 casserole dish. Spread the macaroni and cheese over the top of the chili.
  7. Sprinkle the shredded cheese and green onions over the top of the macaroni and cheese.
  8. Bake for 10 minutes or until the shredded cheese has melted.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=28768