Chili Mac and cheese
Chili Mac and cheese

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chili mac and cheese. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Chili Mac and cheese is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Chili Mac and cheese is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have chili mac and cheese using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chili Mac and cheese:
  1. Get 1 lb. ground beef (85% lean)
  2. Prepare 2 1/2 cups elbow macaroni
  3. Make ready 14.5 oz can of diced tomatoes with green chilies
  4. Prepare 8 oz can tomato sauce
  5. Prepare 2 tablespoons chili powder
  6. Make ready 1/2 tablespoon cumin
  7. Make ready 1 teaspoon salt, divided
  8. Make ready 1 cup shredded colby jack cheese
  9. Take 3 1/2 cups water

Stir in tomatoes, beans, chili powder and cumin. Meanwhile, cook macaroni according to package directions; drain. If desired, serve with sour cream and additional cheese. In a large pot over medium heat, heat oil.

Instructions to make Chili Mac and cheese:
  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

Chili Mac and Cheese is completely made in one pot. Start the usual way - sautéing garlic and onion to create the flavour base - add the beef, the spices and everything else. Leftovers can be kept refrigerated for about a week. Reheat individual portions in the microwave, or larger amounts in a low oven. This chili mac 'n' cheese casserole with salsa, green peppers, and chili powder is ready to serve in less than an hour.

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