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Smoked Cheddar and Jalapeno Chili Mac (Gluten-Free)

Updated: Feb 11, 2021

I so enjoyed creating this recipe, a modern twist on a classic favorite. It was the perfect comfort food, and oh-so-delicous.

I used Banza noodles to keep this gluten-free. They are a chickpea-based noodle, and the only one I've found that still tastes like an actual noodle. This can be subbed out for a different noodle if needed. Whatever you have will work fine if you can't get to the grocery store.

The smoked cheddar is my little guilty pleasure. I don't typically eat dairy but sometimes you gotta treat yourself, am I right? I've only found this cheese at Whole Foods, so if you have one nearby I highly recommend using it. However, it can be subbed out with any other cheese, or left out all together if you're living the dairy-free life.

In retrospect, avocado would've been delicious added to this as well.

Be sure to use organic and farm-fresh ingredients whenever possible to keep this clean. Grass-fed beef is always the best choice. If you are having trouble finding it in the store, check out this website which will help you connect with farms in your area.


1 1/2 lbs ground beef

8 oz Banza macaroni noodles

2 cans fire-roasted diced tomatoes

1 can cannellini beans

1 small onion, diced

1 jalapeno, diced

Shredded smoked cheddar cheese, or cheese of your preference

2 tablespoons chili powder

1 tablespoon paprika

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon sea salt

Cracked black pepper


1. Boil water and cook noodles according to package directions. Rinse and set aside.

2. While water is boiling, saute the onions and ground beef in a little bit of extra virgin olive oil until no longer pink. Drain fat and add diced tomatoes, beans, and seasonings.

3. Bring to a boil, reduce heat and simmer about 15 minutes.

4. Add noodles, about 1/2 cup smoked cheddar, and stir.

5. Serve and top with smoked cheddar, diced jalapeno, and sea salt and cracked pepper.


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