Chili Mac and cheese

Recipe number one , I will be doing this recipe again using different ingredients, later on.
My kids love chili and Mac and cheese why not put them together…. I was craving chili on a rainy summer day and I also wanted some goulash so I put this together….


  1. 1 lb. ground beef (85% lean)
  2. 2 1/2 cups elbow macaroni
  3. 14.5 oz can of diced tomatoes with green chilies
  4. 8 oz can tomato sauce
  5. 2 tablespoons chili powder
  6. 1/2 tablespoon cumin
  7. 1 teaspoon salt, divided
  8. 1 cup shredded colby jack cheese
  9. 3 1/2 cups water


  1. Set Instant Pot to saute mode and add ground beef and 1/2 teaspoon of salt. Stir often until all the beef is browned. Should take about 5 minutes. Press cancel and drain fat.

  2. Sprinkle chili powder, cumin and 1/2 teaspoon salt on top of the browned meat. Then add macaroni on top (don’t stir). Add 3 1/2 cups water and make sure all macaroni is submerged. Add cans of tomato sauce and diced tomatoes right on top in the center. Do not stir!

  3. Secure lid, make sure vent is set to sealing and pressure cook (“manual” on some Instant Pots) on high for 4 minutes. When timer is complete, quick release the pressure.

  4. Remove lid and stir contents well. Everything will begin to thicken. Add 1 cup of shredded colby jack cheese and stir it in so it melts into the sauce.

  5. Serve with additional shredded cheese on top and enjoy!

  6. Notes- you don’t need a instant pot to make this. For stove top cook noodles separate, and add it to the meat sauce, you won’t need the water, can use 2 cans of tomato sauce instead.

  7. I end up using the whole box of pasta, and I used 15 oz of tomato sauce, it did take more water to cover my pasta

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