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Leftover Chili Mac Bake (Gluten-Free Option) Recipe

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This Leftover Chili Mac Recipe is a comforting, hearty dish perfect for using up extra chili. Gluten-free pasta makes it suitable for gluten-sensitive diets, and the cheesy sauce adds a creamy texture. Baked until bubbly and topped with Greek yogurt and green onions, this meal is both satisfying and easy to prepare in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 12 oz gluten-free pasta (cooked according to the package, Jovial recommended)

Sauce

  • 1 cup cottage cheese
  • 1/2 cup milk of choice (almond, oat, or regular)
  • 1 tablespoon cornstarch (or substitute 1/2 teaspoon xanthan gum)
  • 8 oz shredded sharp cheddar cheese (divided, about 2 cups, or dairy-free cheese of choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder

Additional Ingredients

  • 3 ½ cups leftover chili
  • Garnish: a dollop of Greek yogurt and green onions

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
  2. Cook Pasta: Prepare the gluten-free pasta according to its package instructions, then drain it well.
  3. Make Cheese Sauce: In a blender, combine cottage cheese, milk, cornstarch, 1 cup of shredded cheddar cheese, salt, pepper, garlic powder, paprika, and onion powder. Blend until smooth. Pour this sauce into a pot and heat over medium heat for 2-3 minutes, stirring constantly until slightly thickened.
  4. Combine Pasta and Sauce: Stir the cooked pasta into the warmed cheese sauce, ensuring the pasta is well coated.
  5. Assemble in Baking Dish: Transfer the pasta mixture to the prepared baking dish. Top with the leftover chili and gently mix it in to combine flavors.
  6. Add Topping and Bake: Sprinkle the remaining shredded cheese evenly over the top. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
  7. Garnish and Serve: Remove from the oven, then garnish with a dollop of Greek yogurt and some chopped green onions before serving.

Notes

  • For a dairy-free version, use a plant-based cheese alternative and milk substitute.
  • If you don’t have leftover chili, canned chili or homemade chili can be used.
  • To thicken the sauce without cornstarch, xanthan gum is a low-carb gluten-free alternative.
  • Leftover chili should be well drained if very watery to avoid a soggy bake.
  • Greek yogurt can be substituted with sour cream or omit for a dairy-free topping.
  • Adjust spices in the sauce to taste for more heat or smokiness.
  • This dish reheats well, making it great for meal prep and leftovers.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/leftover-chili-mac-bake-gluten-free-option-recipe/