Easy Baked Gluten-Free Chili Mac
This easy baked gluten-free chili mac combines hearty chili, chickpea pasta, and plenty of melted cheese for a comforting family dinner. It’s a simple way to turn leftover chili into a cheesy baked casserole with minimal prep.
Equipment
- 9x13 Casserole dish
Ingredients
Ingredients
- 1 8-ounce box gluten-free chickpea elbow macaroni I love the brand Chickapea or use any g/f pasta you like
- 6 cups prepared chili
- 2 cups shredded mozzarella cheese divided
- 2 cups shredded sharp cheddar cheese divided
- 1 teaspoon chili powder
- 2 teaspoons dried parsley
Instructions
Instructions
- Preheat oven to 350°F.
- Cook the gluten-free chickpea elbow macaroni according to the package directions until al dente. Drain well.
- In a large mixing bowl, stir together the cooked pasta, 6 cups prepared chili (cold or warm both work well), 1 teaspoon chili powder, ½ cup shredded mozzarella cheese, and ½ cup shredded sharp cheddar cheese until evenly combined.
- Transfer the chili mac mixture to a 9×13-inch baking dish and spread it into an even layer.
- Sprinkle the remaining 1½ cups mozzarella cheese and 1½ cups sharp cheddar cheese evenly over the top.
- Sprinkle the dried parsley evenly over the cheese.
- Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
- Let the chili mac rest for 5–10 minutes after removing it from the oven before serving. This allows the cheese to set slightly and makes it easier to scoop.
Notes
- Chickpea pasta works especially well in this recipe because it holds its texture better than many gluten-free pastas when baked.
- A thicker chili works best for this casserole. If your chili is thinner, stir in about a tablespoon of tomato paste before combining it with the pasta. This helps prevent the casserole from becoming watery.
- The flavor of the chili can dilute slightly when combined with pasta and cheese. Add extra chili powder if you prefer a stronger chili flavor.
