Chili Mac Casserole
With its hearty texture, bold flavors, and gooey cheesy topping, it’s guaranteed to be the star of the show. Substitute any of the below ingredients for gluten-free options and you have a dish that's both dairy-free and gluten-free.
This recipe was created by and featured on the Gluten Free & More Magazine blog!
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 3 cups vegetable broth
- 1 (15 ounce) can red enchilada or tomato sauce
- Kosher or fine sea salt, to taste
- Black pepper, to taste
- 16 ounces macaroni
- 1 cup House Party Cheesy Dip – Mild Cheddar or Jalapeño Cheddar
- 2 green onions, chopped
- ¼ cup fresh cilantro, chopped
Cooking Time!
Preheat oven to 375°F. Spray a casserole dish with cooking spray.Heat oil in a large skillet over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add chili powder and cumin and cook until fragrant, about 60 seconds. Add the beans, vegetable broth, and enchilada or tomato sauce, stir to combine and bring to a simmer. Add the macaroni and cook until the pasta is al dente, and the sauce has thickened. Taste and adjust seasoning with salt and pepper. Transfer to prepared casserole dish.
Top with the House Party Cheesy Dip. Bake for 10 minutes or until hot and cheese has melted. Top with green onions and cilantro and serve.
Enjoy!