Chili Mac

• CHILI MAC
  
• So yummy and comforting.
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• 1 lb. ground beef (lean)
• 1 Medium Onion Minced
• 1 16oz box Macaroni Noodles
• 1 14.5 oz can of Petite Diced Tomatoes
• 1 Cup Heinz Ketchup or 8oz Tomato Sauce
• 2 TBS Chili Powder
• 1/2 TBS Cumin
• 2 TBS Garlic Powder
• 1 Dash or 2 of Red Pepper Flakes
• 1 tsp Salt
• 16 oz Colby Jack Cheese (Shredded) *2 blocks
• 3.5 Cups Water

• Set Instant Pot to saute mode on Custom 375 and add ground beef and onions. Stir often until browned. Should take about 5 minutes. Press cancel (drain fat)
• Sprinkle chili powder, cumin, garlic powder and salt on top of the browned meat. Then add macaroni on top (don’t stir). Add 3 ½ cups water and make sure all macaroni is submerged. Add diced tomatoes and ketchup right on top in the center. Do not stir!

1. Secure lid, make sure vent is set to sealing and pressure cook on Pasta Setting (“manual” on some Instant Pots) on high for 5 minutes. When timer is complete, quick release the pressure. Turn off instant pot.
2. Stir.  Add 1/2 of the Cheese.  Stir again.  Top with remaining cheese and place lid back on pot for 3 minutes or until you see the melted cheese.  

Serve with Jalepeno Bacon          Cheese Cornbread.

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