homemade chili mac

Hearty chili mac made with ground beef, onions, tomatoes, kidney beans, and two types of melted CHEESE! EASY, ready in 20 minutes, and a cheesy comfort food family favorite that&#x27;s perfect for busy weeknights! Stovetop directions provided if you don&#x27;t have an Instant Pot. 

Instant Pot Chili Mac and Cheese

olive oil

garlic, finely minced

beef (such

beef broth

tomatoes

elbow macaroni

kidney beans (light

chili powder*

cumin

oregano

salt,

black pepper,

cheddar cheese

Velveeta (if desired, omit and use 2 cups of shredded cheddar instead)

parsley

To a 6-quart Instant Pot (**See Notes for...

To a 6-quart Instant Pot (**See Notes for Stovetop Directions) add the olive oil, onion, and saute for 3 to 4 minutes, or until onion is becoming translucent; stir frequently.

Add the garlic and saute for 1 more...

Add the garlic and saute for 1 more minute; stir constantly.

Add the ground beef and cook for about...

Add the ground beef and cook for about 5 minutes, or until no longer pink. Stir and crumble beef as it cooks to ensure even cooking.

Add the beef broth, diced tomatoes or Rotel,...

Add the beef broth, diced tomatoes or Rotel, elbow macaroni, kidney beans, chili powder, cumin, oregano, salt, pepper, secure the lid and seal it, turn onto high pressure, and set the timer for 5 minutes. Note - It will take a bit of time to build up the pressure and this is fine because it helps the noodles soften and cook through until tender.

After 5 minutes, do a quick release. Tips...

After 5 minutes, do a quick release. Tips - Take caution to cover your hands with a hot mitt and keep your face away from where the steam will vent. For those new to Instant Pot cooking, read your owners manual or watch videos on the internet how to do a quick release if you're unsure.

Add the cheeses and stir until melted and...

Add the cheeses and stir until melted and combined.

Optionally garnish with fresh parsley or cilantro and...

Optionally garnish with fresh parsley or cilantro and serve immediately. Extra chili mac and cheese will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers gently in the microwave.

This delicious homemade chili mac combines the cheesy comfort of mac and cheese with the heartiness of beef chili for an easy meal that&#39;s ready in about 1 hour.

Homemade Chili Mac

medium shells

chuck

chili powder

garlic powder

cayenne (optional)

Diamond Crystal Kosher salt

white onion (finely diced)

red bell pepper (finely diced)

garlic (minced)

kidney beans (drained)

cheddar cheese or montery jack cheese (divided)

low-sodium beef stock

cilantro (for garnish)

salt and pepper (to taste)

Bring a large pot of salted water (2 tablespoons per gallon) to boil.  Preheat oven to 375f.

Heat a large pan to medium heat with the olive oil.  Once hot add the ground chuck and cook until browned.  Add the chili powder, cumin, garlic powder, oregano, salt,and cayenne and mix well. Cook for another 2 minutes then remove the meat with a slotted spoon to a plate.

Add the bell pepper and onion to the pot and cook until soft (about 7 minutes).  Add the garlic and cook until fragrant (about 2 minutes).  Add the tomatoes, beef, beef stock, and beans, and bring to a simmer. Simmer for at least 10 minutes.

At this time begin cooking the pasta until 2 minutes than fully cooked.

Taste test the chili and season with salt and pepper if required.  Add the pasta and 3 cups of the shredded cheese and stir to combine.  Turn the burner off and pour the contents into an oiled baking dish.  Top with the remaining cheese.

Bake for 10 minutes then broil until browned and bubbly (about 2-3 more minutes).  Watch carefully to prevent burning.  Let the chili mac sit for 10 minutes before eating.  Serve with cilantro, jalapeno peppers, and sour cream. Enjoy!

This is so delicious - makes a ton of food!  I had to add additional seasonings to make is a bit more chili flavor.  I always love your food!

I made it..it was really good,but I did something wrong. It was way to soupy. The casserole dish almost overflowed not sure what I did wrong..maybe next time I would use a 160z can? 
But it was good even a little soupy and I am sure leftovers will be good

Made this last night for dinner, absolutely delicious! Everyone loved it and asked for the recipe!

I enjoyed this and so did my family. Your recipes are clear, concise, and very professional.

Made this today to kick off some fall weather and the football season. It came out excellent. Cooked the pasta to 2 minutes before al dente and it finished at the perfect texture. 

Definitely saving this recipe for future dishes. It’s also an excellent foundation to build off of and make it your own.

Love the marriage of two good dishes. 
I like your presentation keep up the good work 

Solid Dad vibe

https://www.youtube.com/watch?v=zKWMnyUlhLA

Today we're making chili mac, the perfect combo of a quick chili and mac and cheese.  Enjoy!  
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INGREDIENTS
12 ounces medium shells
2 tablespoons (26g) olive oil
1 1/4 pounds (570g) ground chuck
2 teaspoons (6g) ground cumin
2 tablespoons (18g) chili powder
1 teaspoon (3g) garlic powder
1 teaspoon (2g) dried oregano
1/4 teaspoon cayenne optional
1 1/2 teaspoons (5g) Diamond Crystal Kosher salt
1 large white onion - finely diced
1 large red bell pepper - finely diced
5 cloves garlic minced
1 15-ounce can kidney beans - drained
1 28-ounce can crushed tomatoes
3 1/2 cups (325g) shredded cheddar cheese or Monterey Jack cheese divided
2 cups (480g) low-sodium beef stock
cilantro - for garnish
salt and pepper - to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

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