Description
This Chili Mac and Cheese recipe combines the goodness of two of the best classic comfort dishes using one pot only in just 30 minutes. It is meaty, gooey, and perfectly spiced — the ideal weeknight dinner that you can enjoy all year round! You can even make this flavor-packed pasta dish in less time using your Instant Pot.
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 3 cups chicken broth or beef broth
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 2 cups dry elbow macaroni pasta
- 2 cups cheddar cheese
Instructions
You can cook this one pot chili mac and cheese on the stove or in an Instant Pot.
To cook on the stove:
- Heat oil in a 4 quart Dutch oven or a large pot over medium-high heat until the hot oil is sizzling, about 1 minute.
- Add ground beef and cook for 5-7 minutes until browned, stirring well. Use a spatula to break up the beef into small pieces.
- Add onion, garlic and bell pepper. Sauté until tender, about 2-3 minutes.
- Stir in the all the seasoning, including salt, cumin, chili powder, paprika, and oregano. Mix until well combined.
- Add diced tomatoes, broth, and kidney beans. Stir well and bring it to a boil, about 5 minutes.
- Add pasta and mix well to incorporate it in. Cover the lid and cook until the pasta is al dente, about 10 minutes (or according to package instructions).
- Turn off the heat and stir in the cheese. Mix until it is melted, about 2 minutes.
- Sprinkle fresh parsley on top (if desired) and serve immediately.
To cook in an instant pot:
- On the Instant Pot, turn the Sauté function on high. Add oil and heat until the hot oil is sizzling, about 1 minute.
- Add ground beef and cook for 5-7 minutes until browned, stirring well. Use a spatula to break up the beef into small pieces.
- Add onion, garlic, and bell pepper. Sauté until tender, about 2-3 minutes.
- Stir in the all the seasoning, including salt, cumin, chili powder, paprika, and oregano. Mix until well combined.
- Add diced tomatoes, broth, kidney beans, and pasta. Stir to incorporate.
- Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5-7 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
- Stir in cheese and serve immediately.
Notes
How to store: If you have leftovers or are planning to store portions for your weekly meal prep, allow the Chili Mac and Cheese to cool down before transferring it to a lidded container. If you are planning to eat it in the next few days, place it in an airtight container in the fridge for up to 4 days.
How to reheat: Reheat for 30 seconds to a minute (depending on portion size) using your microwave. You can also reheat it on the stovetop over medium-low heat until warmed through. Add a splash of water if the mac and cheese has thickened too much when stored.
How to freeze: Use a freezer-friendly bag or airtight container and keep the pasta frozen for up to three months. Make sure to write the storage date so you know up until when it is good to consume. Thaw in the fridge overnight and warm in the microwave or stovetop before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: One Pot
- Cuisine: American