Gluten-Free Chili, Macaroni and Cheese Casserole
Author: Alea
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 8
- 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
- Preheat oven to 350 degrees.
- Cook the macaroni noodles according to the package directions.
- While the noodles are cooking, brown the hamburger in a large skillet with the onion and peppers.
- Add the beans, tomatoes, and spices. Cook over medium high flame until it reaches a boil.
- 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.
- Pour the chili into a 9 x 12 casserole dish. Spread the macaroni and cheese over the top of the chili.
- Sprinkle the shredded cheese and green onions over the top of the macaroni and cheese.
- Bake for 10 minutes or until the shredded cheese has melted.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=28768
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