Easy Cheesy Chili Mac – Instant Pot or Not
- Prep Time: varies
- Total Time: varies
- Yield: 4 - 6 1x
- Category: Main
- Method: Instant Pot
Ingredients
Instant Pot Version:
- 1 pound lean ground beef
- 1 medium onion chopped, optional (may use 1 teaspoon onion powder instead)
- 1 bell pepper chopped, optional
- 2 cloves garlic minced, optional (may use 1/4 teaspoon garlic powder, instead
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups chicken or beef broth (or water)
- 1 (15 to 16 ounce) can crushed tomatoes with juice, plain or Italian
- 8 ounces elbow macaroni, uncooked (2 cups)
- 8 ounces cheese of choice, Cheddar, American, etc., in 1/2″ dice
Oven Version:
- 8 ounces (2 cups) dry elbow macaroni, cooked & drained
- 1 pound lean ground beef
- 1 medium onion chopped, optional (may use 1 teaspoon onion powder instead)
- 1 bell pepper chopped, optional
- 2 cloves garlic minced, optional (may use 1/4 teaspoon garlic powder, instead
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (28 ounce) can of crushed tomatoes with juice, plain or Italian
- 8 ounces cheese of choice, Cheddar, American, etc., in 1/2″ dice
Instructions
Set Instant Pot to SAUTE, medium temperature, add ground beef, onions, and bell pepper if using and saute, stirring now and then, until the beef is browned and onion and bell pepper soft. Drain beef mixture. Add garlic or garlic powder, chili powder, salt, pepper, and onion powder if using. Saute 1 minute longer.
Add broth and thoroughly and carefully (to prevent a burn notice, later) scrape browned bits from bottom of pot. Add tomatoes and juice and the macaroni and stir. Press down any macaroni that isn’t submerged.
Add lid, seal, press CANCEL, then set to PRESSURE, High, 5 minutes. When finished, quick-release the pressure, remove lid and add cheese. Stir lightly, then add the lid and let sit for about a minute so the cheese melts.
Serve immediately.
Preheat oven to 350 degrees F.
In a Dutch oven or large casserole, add ground beef, onions, and pepper if using and saute, stirring now and then, until the beef is browned and onion and bell pepper soft. Drain beef mixture. Add garlic or garlic powder, chili powder, salt, pepper, and onion powder if using. Saute 1 minute longer. Add in tomatoes and macaroni noodles and toss together. Add cheese and toss.
Transfer to an oven proof dish and bake 20 to 25 minutes until bubbly and the cheese has melted.
Serve immediately.
Find it online: https://frugalhausfrau.com/2019/06/20/easy-cheesy-chili-mac/