Leftover Chili Mac Recipe (Gluten-Free Option)
Do you ever make a big pot of chili and wonder how to turn leftovers into something new? This 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.
Servings: 6 servings
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
Calories: 568kcal | Carbohydrates: 67g | Protein: 24g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 1358mg | Potassium: 617mg | Fiber: 8g | Sugar: 3g | Vitamin A: 973IU | Vitamin C: 3mg | Calcium: 393mg | Iron: 5mg