Make this chili mac gluten free. Use your favorite gluten free pasta. I use Barilla regular elbows in this recipe, so their gluten free elbows would be a good choice. Make this chili mac lower carb. There are lots of lower carb pastas out there, but again, since I used Barilla in my recipe, here’s their alternative. Organic rice pasta (organic rice flour, filtered water), organic lowfat milk, filtered water, organic red beans, white cheddar cheese (pasteurized milk, culture, salt, enzymes), organic onions, organic tofu (filtered water, organic soybeans, magnesium chloride), organic sweet rice flour, butter (cream, salt), organic green chiles, expeller pressed high oleic safflower and/or sunflower oil.
- Sep 28, 2012 By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, optionally nut-free, optionally soy-free, and optionally vegan. Just be sure you choose ingredients that are “safe” for your diet concerns. For vegan chili mac and cheeze, simply see the in recipe substitution for the sausage. There are so many.
- Add 6 cups of mac and cheese (the entire recipe) and 6 cups of beef chili (about 3/4 of the recipe, you’ll have some leftover!) into the casserole dish and mix well. Place the chili mac and cheese into the oven and bake for 15 minutes. Then, remove and sprinkle on shredded cheddar cheese over the top and bake for an additional 5 minutes.
Our perfectly spiced Organic Chili is mixed with our signature, creamy Mac & Cheese. Two great tastes together make one heavenly Bowl. Gluten free/tree nut free/kosher
UPC Code - 042272-01057-8
Ingredients
Ingredients
ORGANIC RICE PASTA (ORGANIC RICE FLOUR, FILTERED WATER), ORGANIC LOWFAT MILK, FILTERED WATER, ORGANIC RED BEANS, WHITE CHEDDAR CHEESE (PASTEURIZED MILK, CULTURE, SALT, ENZYMES), ORGANIC ONIONS, ORGANIC TOFU (FILTERED WATER, ORGANIC SOYBEANS, MAGNESIUM CHLORIDE), ORGANIC SWEET RICE FLOUR, BUTTER (CREAM, SALT), ORGANIC GREEN CHILES, EXPELLER PRESSED HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, SPICES, SEA SALT, ORGANIC GARLIC, ORGANIC TOMATO PURÉE, ORGANIC KETCHUP (ORGANIC TOMATO CONCENTRATE, ORGANIC DISTILLED VINEGAR, ORGANIC CANE SUGAR, SEA SALT, ORGANIC ONION POWDER, ORGANIC SPICES, NATURAL FLAVOR), ORGANIC JALAPEÑO PEPPERS, ORGANIC ANNATTO (COLOR), ORGANIC SMOKED PAPRIKA. CONTAINS MILK AND SOY.
Nutrition
| Nutrition Facts | ||
|---|---|---|
| 1 serving per container | ||
| Serving size | 1 bowl (255g) | |
| Amount per serving | ||
| Calories | 410 | |
| % Daily Value* | ||
| Total Fat 18g | 23% | |
| Saturated Fat 8g | 40% | |
| Trans Fat 0g | ||
| Cholesterol 35mg | 12% | |
| Sodium 780mg | 34% | |
| Total Carbohydrate 48g | 17% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 4g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 15g | 27% | |
| Vitamin D 0.6mcg | 4% | ● | Calcium 250mg | 20% |
| Iron 1.6mg | 8% | ● | Potassium 360mg | 8% |
| * | The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Cooking Directions
OVENS MAY VARY
MICROWAVE OVEN Make a 1-inch slit in overwrap. Cook on high for 3 minutes. Remove overwrap. Stir. Cook on high for 1 more minute. Let sit 1 minute. Serve.
CONVENTIONAL OVEN Preheat oven to 375°F. Remove overwrap. Cover bowl with foil and place on a baking sheet. Bake for 40 minutes. Remove foil. Stir. Bake for 10-15 more minutes. Let sit 1 minute. Serve.
TOASTER OVEN Remove overwrap and bowl. Place in an oven-safe dish. Follow conventional oven directions.
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