Blog Post,  Recipe

Life is Crazy…Time to Get Organized and Chili Mac-n-Cheese: Reinvented

Well hello!!!  It’s been forever since I’ve written a blog!  And well, I’ve got 3 recipes I need to get out and share with you but haven’t had time to sit and write!  Life has been nutty.  Good…but nutty.  And to be honest, I don’t have a ton of time to sit and write now but I so badly wanted to get this super yummy recipe out to you!

I do have so much I want to share that’s been going on the past 3 weeks, so stay tuned!  New ventures, celebrations, intuitive readings both for me and my pups and more life lessons I’m learning. What I really need to do is to start writing a little bit daily. I do think that planning to sit and write once a week is too overwhelming. If I do it little by little, then blogging will be easy peasy, right?  Did I mention I really need to work on organizing myself?  Lol. Baby steps. I’m getting there. My head is spinning with ideas these days. I want to do so much, but I can’t keep it all straight in my head! But again…I’m working on it!  

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So, let’s talk food!  Years and years ago, my husband Scott and I used to make this dish. It was homemade mac and cheese topped with chili. Definitely not gluten/grain free and certainly not dairy free. It’s been forever since we had it but Scott was looking for a yummy comfort food meal to have during the snow storm we had a week or so ago. So, I decided to re-invent the chili mac and cheese and surprise him. Well…it was a HUGE hit!  We both loved it. And it was just as good as the original.

Here’s a few notes:  my favorite gluten free pasta is Jovial brand. But you can use whatever you like. I only had penne but elbows work better. Make sure the cheese recipe is made ahead of time. You can find the recipe HERE   And look for good quality BBQ sauce. One that doesn’t have high fructose corn syrup. There’s lots of good ones out there…just read your labels ;).

PS…this isn’t paleo!  But it is gluten free and dairy free. Oh…and amazingly delicious. Enjoy!!

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Print Recipe
Chili Mac-n-Cheese: Reinvented
Chili Mac-n-Cheese: Reinvented
Course Dinner
Servings
4 people
Ingredients
Mac-n-Cheese
Chili
Course Dinner
Servings
4 people
Ingredients
Mac-n-Cheese
Chili
Chili Mac-n-Cheese: Reinvented
Instructions
  1. First make the mac and cheese. Cook the gluten free pasta according to instructions on the box.
  2. While it's cooking, pre-heat the oven to 350 degrees. Spray a casserole dish with cooking spray. I like to use olive oil or coconut oil spray.
  3. Melt the ghee in a saucepan on medium-low. Sprinkle in the flour and stir using a whisk. Add the milk, whisking constantly until thickened. Add the sea salt and dry mustard. Then add the cheese and warm until fully melted.
  4. In a large bowl, combine the cooked pasta and cheese sauce and pour into the casserole dish.
  5. Bake at 350 for about 25 minutes.
  6. While the mac-n-cheese is baking, make the chili.
  7. In a large skillet, saute the onion and garlic in the olive oil until soft. Add the beef and book until browned and cooked through. Drain the excess fat. Add the bbq sauce, chili powder, cumin, salt, pepper and worcestershire. Simmer for about 10 minutes. Add as much crushed tomatoes as needed to keep the chili loose.
  8. Serve the chili in bowls on top of the mac-n-cheese.
  9. Enjoy!!!
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