Chilli Mac & Cheese

20th June 2019
Blog post

Gluten Free Chilli Mac and Cheese: what you get when you combine two delicious comfort foods. I promise, as soon as you’ve tried this it’ll become a weekly staple in your house. Its the dream.

Its a ONE POT recipe. Yep, I even cook the pasta in the chilli. Works a treat!! Here’s how you do it…

chill mac & cheese

MY FAVOURITE PASTA: Gluten Free Garofalo. By far. I buy mine in Waitrose or via Amazon and its the best. You genuinely wouldn’t know its gluten free.

The science-y bit: Its formed through a metal forming die which gives the pasta a rough surface that allows the sauce to stick- they’re one of few manufacturers that use this method for gluten free and I really think you can tell. Its also created in a separate factory from their regular pasta so we haven’t got to worry about cross contamination!

Chilli Mac and Cheese

Gluten & Dairy Free. One Pot Comfort Food. Make a chilli-con-carne, cook the pasta in it, mix in some cheese, top with a scattering more cheese and bake for 10 mins. Taaa dahhhh!
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: American, english


  • 250 grams gluten free Pasta – use Garafalo!! - any shape you like
  • 500 grams beef mince
  • 1 can kidney beans
  • 1 bell pepper
  • 2 stalks of celery
  • 1 tin plum/chopped tomatoes
  • 4 tbsp tomato puree
  • 1 beef gluten free beef stock cube/pot - I use Knorr Rich Stock Pot

Spice Mix

  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp asafoetida - this is a low fodmap version of onion/garlic powder – you could use that instead if you can tolerate it
  • 1 tsp dried marjoram
  • 1 tsp ground chilli powder - optional
  • 200 grams cheese - dairy free if you need! I recommend Violife or Asda own Mozzarella


  • Preheat oven to 180oC.
  • Brown the mince on a medium temperature.
  • Slice the pepper and celery into small cubes. Add to the pan and soften for 3-4mins.
  • Add the tomato puree, stock cube & spice mix. Stir through and leave to cook through for 2 mins.
  • Add 1/2 litre of boiling water and a tin of tomatoes. Bring to the boil.
  • Add the pasta & reduce to a simmer. At this stage, it'll look like the picture below. Cover for 10-15mins until the pasta is al dente (only JUST cooked).
    >It will look a bit strange. Its watery and it sounds weird to add uncooked pasta to the chilli… but trust me, its delish!
  • Remove the lid, add the kidney beans and stir through. Leave to simmer without the lid for 3-4 mins or until the excess water has evaporated!
    >It should look something like my picture (very slightly more watery than a usual chilli because you're going to bake it in a sec and you don't want it to dry out).
  • Add 1/2 the cheese and stir through.
  • Pour into a oven proof dish. Scatter the rest of the cheese over the top and place into the oven for 10 mins or until the cheese has all melted.
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It actually freezes really well too – I got close to eating all this lot myself (not joking ;)) but I divided up the rest & put in Tupperwares in the freezer.

Want more pasta recipes? Here’s my Creamy, Dairy-free Carbonara!

Dairy free? Want to know what my fav cheese is? Click here for my Dairy Free Guide!

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