Step 1

Heat a very large skillet or Dutch Oven over medium high heat and brown the beef, stirring until no pink remains, about 5 minutes

Step 2

Drain the beef and set aside

Step 3

Wipe out the skillet, heat the infused oil over medium heat

Step 4

Add the red pepper and carrots and sauté until almost tender, about 5 minutes

Step 5

Add the ground beef back to the skillet, as well as the basil, oregano, tomatoes with their juice, water, beef base, Worcestershire sauce, and Happy Spices low-FODMAP Taco seasoning

Step 6

Season with salt and pepper, turn the heat to high, and bring to a simmer

Step 7

Add the gluten-free macaroni, stir and cover

Step 8

Lower the heat to medium and simmer covered, stirring occasionally, until the pasta is tender but still firm (al-dente), and most of the liquid is absorbed, about 8 to 10 minutes

Step 9

Taste and season again with more salt and pepper to taste

Step 10

Sprinkle the cheese over the mixture, then cover until the cheese is melted

Step 11

Serve immediately