Leftover Chili Mac Recipe (Gluten-Free Option)
Published Mar 12, 2025
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Do you ever make a big pot of chili and wonder how to turn leftovers into something new? This leftover leftover chili mac does just that! This recipe transforms your basic bowl of chili into the ultimate comfort food. With tender pasta, gooey cheese, and bold spices, every bite is hearty and satisfying.
Why You’ll Love This Leftover Chili Mac Recipe
Y’all this is one of my favorite ways to repurpose leftover chili. Leftovers don’t have to be boring. This recipe gives last night’s chili a second life—because let’s be honest, no one wants to eat the same thing all week! Also, reducing food waste is always a good thing.
For another hearty meal that repurposes ingredients, try this smoked pulled pork chili. If you’re looking for a lighter option, this healthy turkey chili recipe offers a nutritious twist on a classic. For a spicier chili variation, check out this no bean chili that is dairy-free and spicy!
This recipe is also versatile. Use whatever pasta shape you like, adjust spices to your liking, or make it dairy-free. However you mix it up, this easy recipe is one that the whole family will ask you to make again and again.
Ingredients You’ll Need
Here’s a quick rundown of the key ingredients for this leftover chili mac! Be sure to check the recipe card below for the full recipe and exact measurements.
- Gluten-free pasta: Use any type of pasta you prefer! I used Jovial for this recipe.
- Leftover chili: You can use beef, turkey, or even a vegetarian mix.
- Cottage cheese: Blended into the sauce for creaminess and extra protein. Ricotta works as a swap if desired.
- Milk of choice: Helps create a smooth, velvety cheese sauce. Almond, oat, or regular dairy milk all work.
- Cornstarch: Thickens the sauce to coat the pasta perfectly. Xanthan gum is another option.
- Shredded sharp cheddar cheese: If you’re dairy-free, feel free to swap in a plant-based alternative for the same gooey, comforting texture.
- Seasonings: Salt, black pepper, garlic powder, paprika, and onion powder help make the flavor of this chili mac bold and delicious.
- Toppings: A dollop of sour cream or Greek yogurt and fresh green onions complete the dish.
How to Make Leftover Chili Mac
Step 1: Preheat the oven to 375°F (190°C) and grease a baking dish (or casserole dish). Cook pasta (gluten-free or regular) in a large pot according to package directions; drain.
Step 2: In a blender, combine cottage cheese, milk, cornstarch, 1 cup of the shredded cheese, salt, pepper, garlic powder, paprika, and onion powder. Blend until smooth.
Step 3: Pour the blended sauce into a pot or medium saucepan and heat over medium-high heat for 2-3 minutes, stirring until slightly thickened.
Step 4: Stir in the cooked pasta and mix to combine.
Step 5: Transfer to the prepared baking dish.
Step 6: Top with the leftover chili and lightly mix in.
Step 7: Sprinkle the remaining shredded cheese on top.
Step 8: Bake for 15-20 minutes, or until the cheese is melted and bubbly. Garnish with a dollop of Greek yogurt and green onions.
Mac’s Pro Tip
Recipe Tips & Variations
- For a protein boost, stir in some ground beef, shredded chicken, or ground turkey if your chili is bean-heavy.
- If you want more heat, add some diced green chilies or a pinch of red pepper flakes or chili powder.
- Make this meal dairy-free by using dairy-free cheese and unsweetened almond milk.
- For an extra creamy sauce, stir in a splash of chicken broth—it gives it a smooth, velvety texture.
Serving Suggestions
This homemade chili mac is a complete meal on its own (it’s so filling!), but if you want to add a side dish, here are a couple of ideas:
- Pair it with a keto garlic herb biscuit, pull-apart cheesy garlic bread, or a fresh green bean salad.
Mac’s Pro Tip
Storage & Meal Prep Tips
This dish reheats beautifully, making it perfect for meal prep!
- Store in an airtight container for up to 4 days after cooling to room temperature.
- Freeze: Keep in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Microwave with a splash of milk or warm on the stovetop, stirring to restore creaminess.
Whether saving leftovers or prepping ahead, you’ll have a quick, delicious meal ready to go!
Recipe FAQs
Yes! You can use regular or gluten-free pasta in any shape you like, such as elbow pasta, penne pasta, or rotini. Any shape that holds sauce well is great for this recipe.
Yes. Canned chili works as a quick and convenient alternative. If using canned chili, consider adding extra seasoning—like a dash of chili seasoning or tomato paste—to enhance the richness and spice.
Definitely! You can prep it the night before—just cover and refrigerate it, then bake it the next day when you’re ready.
Cook it al dente so it holds up better. If you are reheating, a splash of chicken broth helps keep it from drying out.
This easy meal proves that leftovers aren’t just convenient—they can be the most delicious meal of the week. A little creativity turns last night’s chili into tonight’s comfort food favorite!
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Leftover Chili Mac Recipe (Gluten-Free Option)
Ingredients
- 12 oz gluten-free pasta cooked according to the package ( I used Jovial)
- 3 ½ cups leftover chili
- 1 cup cottage cheese
- 1/2 cup milk of choice almond, oat or regular
- 1 tablespoon cornstarch or sub 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
- Garnish with a dollop of Greek yogurt and green onions
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Cook gluten-free pasta according to package directions; drain.
- In a blender, combine cottage cheese, milk, cornstarch, 1 cup of the shredded cheese, salt, pepper, garlic powder, paprika, and onion powder. Blend until smooth. Pour the blended sauce into a pot and heat over medium heat for 2-3 minutes, stirring until slightly thickened.
- Stir in the cooked pasta, then transfer to the prepared baking dish. Top with the leftover chili and lightly mix in.
- Sprinkle the remaining shredded cheese on top. Bake for 15-20 minutes, or until cheese is melted and bubbly. Garnish with a dollop of Greek yogurt and green onions
Notes
- If you want more heat, add some diced green chilies or a pinch of red pepper flakes or chili powder.
- Make this meal dairy-free by using dairy-free cheese and unsweetened almond milk.
- For an extra creamy sauce, stir in a splash of chicken broth—it gives it a smooth, velvety texture.
- For a protein boost, stir in some ground beef, shredded chicken, or ground turkey if your chili is bean-heavy.
- Store in an airtight container for up to 4 days after cooling to room temperature.
- Freeze: Keep in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Microwave with a splash of milk or warm on the stovetop, stirring to restore creaminess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Two of my husband’s favorite foods in one dish, he gave it two thumbs up! Will be keeping this on rotation for sure!