Gluten Free Mexi Mac and Cheese by Kait Nolan

Ingredients:

• 1 lb ground beef, cooked and drained

• 12 oz gluten free pasta
• 2 cups smoked cheddar
• 2.5 cups skim milk
• 2.5 Tbs corn starch*
• 1 can tex mex diced tomatoes
• 1 cup corn chips
• 1 tbs Taco seasoning
• 1/2 tsp mustard

Directions:

1. Grate your cheeses.

2. Brown, drain and rinse the ground beef. Set aside.
3. Prepare pasta according to package directions. Drain and set aside.
4. In a large pot, whisk the milk, corn starch, taco seasoning, and ground mustard together.
5. Bring to a simmer and cook over medium high heat for 2-3 minutes or until sauce begins to thicken.
6. Add the cheeses, stirring in in batches until melty and well combined.
7. Add the ground beef and the drained tomatoes. Stir until well combined.
8. Spray a 9x13 baking dish with cooking spray and add the pasta mixture.
9. Top with crushed corn chips.
10. Bake at 350 degrees for 20 minutes

Servings: 6

Amount Per Serving

Calories 686.07
Calories From Fat (50%) 342.52
% Daily Value
Total Fat 38.11g 59%
Saturated Fat 15.48g 77%
Cholesterol 98.29mg 33%
Sodium 782.13mg 33%
Potassium 525.97mg 15%
Total Carbohydrates 55.09g 18%
Fiber 2.99g 12%
Sugar 7.11g
Protein 29.78g 60%

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