Cybele Pascal's Allergy-Free Chili Mac & Cheese

Cybele Pascal's Allergy-Free Chili Mac & Cheese


  • 1 tablespoon plus 11/2 teaspoons olive oil
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon chili powder
  • 1/4 teaspoon smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1 pound ground beef, bison, or dark meat turkey
  • 1 tablespoon brown sugar
  • Salt
  • 2 cups water
  • 1 (15-ounce) can tomato sauce
  • 8 ounces gluten-free elbow macaroni
  • ⅔ cup shredded Daiya vegan pepperjack
  • ⅔ cup shredded Daiya vegan cheddar
  • ⅔ cup shredded Daiya vegan mozzarella
  • Freshly ground pepper

Preheat the broiler on high.

Heat the olive oil over medium heat in a large, heavy, oven-safe pan. Add the onion and garlic 
and cook, stirring often, for 2 minutes, until slightly softened. Add the spices and cook, stirring, for 1 minute more, until aromatic. Add the meat and cook, stirring often, for 4 min
utes or until no longer pink, breaking it up into a small crumble. Sprinkle with the brown sugar and ¼ teaspoon of salt, stir, and cook for 1 minute more. Add the water and tomato sauce, increase the heat to medium-high, add the pasta, and stir well. Bring to a simmer, then reduce the heat to medium again. Simmer, stirring often, for 10 minutes or until the pasta is al dente. Meanwhile, toss together the three cheeses. Add 1 cup of the cheese mixture to the pasta. Stir, and season with salt and pepper 
to taste. Stir well. Top with the remaining cup of cheese. Broil 6 inches from the heat source for about 
5 minutes, until the cheese has melted and is just starting to brown. Watch carefully so they don't burn. Let rest for a few minutes—this puppy is hot! Get more Allergy-Friendly cooking from Cybele at: .

Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal (Ten Speed Press, 2012) Photo credit: Chugrad McAndrews. Available wherever books are sold.