Cook your Horizon Gluten Free White Cheddar Mac-and-Cheese in a pot on the stove, per the directions on the box. Spoon cooked Mac-and-Cheese into muffin cups until about 2/3 full. Using small spoon or melon-baller, nestle approximately 1 tablespoon of chili into a well in each Mac-and-Cheese-filled muffin cup. Our perfectly spiced chili is mixed with our signature, creamy Mac and Cheese. Two great tastes together make one heavenly Bowl. Gluten free/tree nut free/kosher.
You all know by now how much I love H-E-B and their super awesome Cooking Connection people and recipes. Green Chili Mac N Cheese is an H-E-B specialty that is, without a doubt, the reason I stock up on the Green Chili Stew when it goes on sale. If you don’t have an H-E-B near you, I hear you can order their stuff online, or you can try to find some Green Chili Stew Chili kind of stuff at your nearest grocery store. Either way, if you use gluten free pasta, you got a delicious gluten free meal that is absolutely delicious.
Green Chili Mac N Cheese
Serves: 2-3 Total Cook Time: about 1 hour California driver s license restriction codes 47 59.
Gluten Free Chili Powder
What you need:
- 8 oz gluten free small pasta (bowtie, rigatoni, penne, etc)
- 3/4 pound ground beef (I used 97% lean)
- 1/2 jar (about 16 oz) Green Chili Mac N Cheese
- 1 pound easy melt cheese, like velveeta (I used fat free), cubed
- garlic powder, to taste
- chili powder, to taste
- 1/4 cup heavy whipping cream
- 1/3 cup shredded cheddar cheese (note: only use if you don’t plan to eat leftovers)
Amy's Gluten Free Chili Mac
Directions:
- Preheat the oven to 350* and spray a small baking dish (7×9, 8×8, etc) with cooking spray
- Cook pasta in heavily salted water in a large pot and brown the ground beef in a skillet, making sure to break the meat into smaller pieces as you go
- Remove the pasta from the pot once cooked and drain all the water. Add the stew, garlic powder, and chili powder to the empty pot. Melt cheese over medium low heat until smooth and bubbly
- Stir the pasta, beef, and cream into the pot until well combined
- Pour the mixture into the baking dish and top with shredded cheese – I would only add the cheese if you plan to eat the whole dish that night, I don’t think it tastes good for leftovers
- Bake for 15-18 minutes, or the cheese is bubbly
This recipe is adapted from H-E-B.