Bring large pot of salted water to boil. Cook gluten-free macaroni according to package directions. Drain and set aside.

In large skillet over medium heat, heat oil and add onion and ground beef. Cook until beef is browned and onion is soft, about 5–7 minutes. Add garlic and cook for another minute.

Stir in seasonings and diced tomatoes. Cook 2–3 more minutes to allow flavors to combine. Set aside.

In large saucepan, melt butter over medium heat. Whisk in gluten-free flour and cook 1 minute to make roux. Slowly whisk in milk and cream, cooking until thickened, about 3–4 minutes.

Lower heat and stir in shredded cheddar and Monterey Jack until melted and creamy. Season with salt and pepper to taste.

To saucepan with cheese sauce, add cooked pasta and taco-seasoned beef mixture. Stir until everything is evenly coated in sauce.

To serve, spoon into bowls, top with fresh chopped cilantro and serve with tortilla chips, salsa and guacamole on the side.