It’s National Pasta Day! So, here’s a quick round up of my favorite pasta recipes. There’s something to please everyone.
Who doesn’t love a good pasta dinner? Well, I’m no exception. If I had to pick a favorite, though, it would be macaroni and cheese.
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You just can’t beat that combination for cheesy goodness. There’s a reason it’s a top comfort food!
If mac and cheese isn’t your thing, then how about an amazing spaghetti sauce?
I love it one of two ways:
With a tangy meatless San Marzano sauce or a rich and hearty spaghetti sauce with meat.
Which is your favorite?
Are you hungering for more pasta recipes? How about a healthier macaroni & cheese option!
This Chili Cheese Mac dish balances oh-so cheesy, with tangy tomatoes. And, it delivers on flavor with a lot less calories than its classic cousin.
Instant Pot Chili Mac
Equipment
- Instant Pot
Ingredients
- 1.5 pounds lean ground beef 80/20 blend recommended
- 1 onions chopped
- 1 bell pepper seeded and diced
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 28 ounces canned tomato puree
- 14.5 ounces canned diced tomatoes
- 1.5 cups hot water *hot water helps the IP come to pressure faster.
- 8 ounces elbow macaroni or other small pasta of choice
Optional Ingredients
- 1 tablespoon brown sugar
- 8 ounces grated Colby Jack cheese plus more for serving
Instructions
- Turn IP to saute function: When inner pot is hot, add ground beef, onions, and bell pepper. Cook for about 5 minutes, stirring occasionally, until beef is almost fully browned.Add garlic, chili powder, and cumin, and continue cooking until fragrant, 1-2 minutes. Stir in canned tomatoes and puree, hot water, and pasta. Add lid, close sealing lever, and manually set IP to cook at high pressure for 5 minutes.
- Use quick release once cooking cycle is done. Be sure the venting steam is pointing away from you. With the Instant Pot in "keep warm" mode, stir in brown sugar and cheese, and let melt for about 5 minutes. Serve warm with extra grated cheese and sour cream.
Notes
To assemble this (and other ground beef-based dishes) as easy dump-and-go meals, or for game-day food, prepare a large batch of ground beef in advance. Sauté 5 pounds of ground beef in a large Dutch oven or heavy-bottomed pot. Then, separate it into 5 small freezer bags and toss it into the freezer. Be sure to label the bag so you know what’s inside! This way, you can pull out what you need to make slow cooker and Instant Pot dishes – like this Instant Pot Chili Mac recipe – without any last-minute sautéing! How to Store and Reheat: Store instant pot chili mac leftovers in an airtight container in the refrigerator for up to five days. You can also freeze any leftovers for up to three months. Remember to label and date the container so you remember what you’ve saved later. To reheat from frozen, let it thaw in the refrigerator overnight or heat it slowly in the microwave until hot through. To reheat chili with macaroni from the fridge, microwave on High power in 30-second increments, stirring in between each, until it’s hot. Of course, you can also reheat it in a saucepan over medium heat on the stovetop.
Nutrition
If you’re curious about the Instant Pot, here’s a post about it: https://thefeatherednester.com/instant-pot-basics-pressure-cooking/.
Fettuccine is the perfect entree for entertaining.
Just in case you missed my lasagna in pressure cooker, I’m sharing it again. Have you made it? It is the best quick and easy dupe for traditional Lasagna.
There you have it. Five great recipes to celebrate National Pasta Day.
Now, go make something special…
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