Instant Pot: Chili & Cheese Macaroni

Comfort food is always welcome on the table. In our house, we love macaroni and cheese along with the different variations. To prove it, I shared 12 mac & cheese recipes along with a version using buttermilk not too long ago. So here's another version to add to our growing list of mac & cheese variations. This time, I incorporated some favorite hot dog toppings, chili and cheese. This Chili & Cheese Macaroni brings together all the spice of chili and the creamy goodness of melted cheese. If this isn't comfort food, I don't know what is!...

I came across the recipe for 'Chili Mac' in a Cook's Illustrated Make Ahead Recipes magazine and knew it was a dish I needed to make. It had all the food groups represented - meat, dairy, vegetable, grain. There was no question this would be a great recipe after reading it through, but I did adapt it slightly to prepare in the Instant Pot. I reduced the amount of chili powder used to cut down on the spice. I also incorporated more cheese for a better balance of chili flavor and creamy cheese throughout the dish. The end result is a great version of mac & cheese. It was even enjoyed by my son (once pureed).

Chili & Cheese Macaroni
recipe slightly adapted from Cook's Illustrated

3 tablespoons vegetable oil

1 1/2 pounds ground beef (85% lean)
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1 tablespoon light brown sugar
4 cups water
1 pound (16oz) dry elbow macaroni
12 oz Colby Jack cheese, shredded (about 2 1/2 cups)

In your Instant Pot:

Plug in the IP with insert set in place.

Press MANUAL on the IP.

Add 1 tablespoon oil into the IP and heat until shimmering. Add ground beef and break it up in pieces to start to brown. 

Add the remaining 2 tablespoons of oil, onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.

Add the crushed tomatoes, diced tomatoes, brown sugar, 4 cups of water and dry elbow macaroni. Stir to combine.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 4 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 4 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Meanwhile, preheat broiler.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.

You'll notice no draining is necessary; the water and most of the sauce will be absorbed by the pasta. 

Mix in 1 cup of shredded cheese and season with salt and pepper to taste.  

Transfer pasta into a large 9x13 casserole dish and smooth over with a spatula. 

Top with the remaining 1 1/2 cups of shredded cheese and bake in the broiler for 5-7 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.