Chili Mac and cheese.

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Ingredients of Chili Mac and cheese

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

Chili Mac and cheese step by step

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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