Although this recipe uses the Instant Pot (or pressure cooker), you can easily adapt it for the stove top or slow cooker. Just cook the pasta separately and reduce the water to 1/2 - 1 cup.
Course Dinner, Lunch, Main Course
Keyword Dinner, Easy Dinner, Instant Pot, Main Course, One Pot Meal, Pasta
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
1bell pepper, seeded and chopped
128 oz. cantomato puree
114.5 oz. candiced tomatoes
8 oz.elbow pasta
1cup (8 oz.)grated Colby Jack cheese, plus more for topping
To prepare the Chili Cheese Mac: Saute ground beef, onions, and bell pepper until almost browned (about 5 minutes), Add garlic, chili powder, and cumin. Saute until fragrant (about 1-2 minutes). Stir in canned tomatoes and puree, water, and pasta. Add lid, close sealing lever, and select high pressure at 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 sugar and cheese, and let melt for about 5 minutes. Serve warm with extra grated cheese and sour cream.