Chili Macaroni and Cheese
My easy recipe for Chili Cheese Mac is a version I’ve refined that keeps the pasta tender and the sauce full of bold, savory flavor. The macaroni cooks right in the chili, soaking up the spices as the sauce thickens to the perfect consistency.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 Tablespoon vegetable oil
- 1 pound ground beef
- 1 medium onion diced
- 1 green bell pepper diced
- 2 teaspoons garlic powder
- 2 Tablespoons chili powder
- 2 teaspoons mustard powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 14.5 ounces diced tomatoes 1 can
- 8 ounces tomato sauce 1 can
- 15 ounces kidney beans 1 can drained and rinsed
- 2 ½ cups beef broth
- 2 cups elbow macaroni uncooked
- 2 cups shredded cheddar cheese
- 1 cup shredded Colby jack cheese
- sliced green onion optional, for garnish
Instructions
Instructions
- Heat vegetable oil in your pressure cooker on sauté over medium heat.
- Brown the ground beef stirring occasionally, takes about 5 minutes.
- Add diced onion and green bell pepper, cooking till soft, around 3-4 minutes.
- Dump in garlic powder, chili powder, mustard powder, cumin, smoked paprika, salt, and black pepper; mix well.
- Pour in diced tomatoes, tomato sauce, kidney beans, and beef broth all at once.
- Add the uncooked elbow macaroni, making sure broth covers all but don’t stir it in yet.
- Seal the lid, check that sealing ring is locked, set to high pressure for 6 minutes.
- When cooking time’s up, use quick release to let out steam fast and safely.
- Open the lid, give the macaroni a quick stir right in the pot, then mix in shredded cheddar and Colby jack cheese until melty.
- Serve hot, sprinkle with green onion if you want and dig in right away.
Notes
1 teaspoon yellow mustard can be substituted for the dry mustard if needed.