This homemade Hamburger Helper recipe is a savory one-pot meal that’s better than the original boxed version! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it’s ready in 30 minutes or less and impossible to resist!

Cozy up with more comfort food recipes like Three Cheese Gnocchi Bake, One Pot BBQ Chicken and Bacon Pasta and Sausage Tortellini Soup.

Confession time: I can’t honestly remember the last time I purchased or prepared a box of Hamburger Helper.

It’s not that I never have—like most moms, I’m familiar with the beloved boxed pasta (it’s one of my childhood favorites!). But somewhere along the way, I discovered that it’s actually quite easy to make homemade hamburger helper.

My recipe for homemade Hamburger Helper is the only one you need for a number of reasons: it comes together in one pot, with real ingredients, in roughly the same amount of time. Since then, I haven’t looked back!

Why we love it:

• Healthier than store-bought: This homemade version is a one-pot meal made with healthy whole wheat pasta for added fiber, and wholesome veggies like red pepper and spinach.
• Kid-friendly: Everything all cooks down together in the cheesy sauce (hello, comfort food!), so picky eaters won’t even notice (it’s a family favorite here!).
• One pot: Those two magic words means that dinner will be easy to make and easy to clean up!
• Simple ingredients: This is a great clean-out-your-fridge recipe! It uses simple ingredients that you probably already have laying around.

Homemade Hamburger Helper ingredients:

• Lean Ground Beef: Since this is a one pot meal, I usually use lean ground beef. That helps keep the pasta from being greasy.
• Onion: Almost any beef dish is better with onion! You can dice up fresh onion, or if you’re short on time, sprinkle in about a tablespoon of onion powder.
• Red Pepper: Dice up a medium bell pepper. We use red, but any color is fine!
• Red Pepper Flakes: To add a little heat, add a pinch of red pepper flakes. You can put more in, if you want it to be spicier.
• Garlic or Garlic Powder: Again, you can use fresh minced garlic, or go with garlic powder if you prefer. Use about ⅓ teaspoon for each clove of garlic.
• Salt and Pepper: I prefer to use red pepper flakes as opposed to black pepper, but you can use both if you prefer.
• Italian Seasoning: Store-bought Italian seasoning blend adds lots of flavor to the dish!
• Spinach: For frozen spinach, thaw it and squeeze out as much moisture as possible. For fresh spinach, just chop it finely. You can omit if you want but I promise no one will know it’s there!
• Beef Broth: The dish will be cooked in a mixture of broth and milk; I use beef broth, but vegetable broth and chicken broth would both work, as well.
• Milk: any kind of dairy or non-dairy milk will work. Higher fat dairy will yield a richer flavor.
• Pasta: Our favorite pasta for this recipe is elbow pasta, but basically any small shape would be good. Penne, farfalle (bowties), and fusilli are all good hamburger-helper-style shapes — just keep in mind the cook time may vary.
• Tomato Sauce: You can use plain tomato sauce, strained tomatoes, or pasta sauce, whatever you have.
• Cheese: To make this a cheesy, comforting meal, you’ll need plenty of shredded cheese! Try mozzarella, colby, cheddar, or any other melting cheese that you like. Garnish with fresh parsley if desired

How to make Hamburger Helper

Let’s take a quick look at how to make homemade hamburger helper! Find the detailed recipe down in the recipe card.

• Cook the ground beef, red bell peppers and onions.
• Mix in the seasonings, garlic and spinach.

• Pour in the milk, broth, noodles and tomato sauce. Bring to a boil, then lower the heat and cook for 12-15 minutes.
• Stir in the cheese.

Variations and Substitutions

• Change the veggies. Feel free to swap out the veggies for others your family enjoys, like mushrooms, shredded carrots, zucchini, or anything else you have taking up space in the fridge. Also, shredded vegetables cooked down in the ground beef are a great way to get more vegetables into your diet.
• Use your preferred pasta. I use high fiber whole wheat pasta, but really any variety of wheat pasta works fine. If you are using gluten-free or alternative pastas, you may want to reduce the amount of liquid, or add more, depending on the type of pasta.
• Make it dairy-free. Swap dairy-free milk and dairy-free cheese for the whole milk and shredded cheese. Or simply make the recipe with no milk, substituting additional broth, and leave out the cheese altogether!
• Make it vegetarian. Swap out the beef broth for vegetable broth, and vegetarian crumbles, chickpeas, or simply extra veggies instead of the meat.
• Use another meat. Ground turkey, ground chicken, or even ground sausage all work well.
• Make it creamy. Stir in some sour cream or plain yogurt for an extra creamy pasta.
• Spice it up! Splash in some hot sauce or sriracha.

How to Store Homemade Hamburger Helper

Leftover Hamburger Helper will keep in the fridge for 2-3 days. Make sure to store it in an airtight container.

Add a splash of milk, water or broth and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze hamburger helper?

Yes! To freeze homemade hamburger helper, spread the cooked pasta into a foil or freezer-safe baking dish, and cover with a layer of plastic wrap and then a lid or a layer of tin foil. The plastic wrap helps prevent freezer burn (thanks Grandma, for that trick!).

To reheat frozen hamburger helper, uncover the dish, remove the layer of plastic wrap, and then replace the layer of foil. Bake the dish at 350°F for about one hour, removing the foil at about the 40 minute mark, to allow the cheese to brown somewhat.

Freezing Note: If you’re planning to freeze and reheat pasta, you can slightly undercook the pasta before freezing. That way, when you reheat it, it won’t turn out mushy.

Reheating Note: if you’re moving a glass dish from the freezer to the oven, it’s a good idea to let the dish sit out at room temperature for a couple hours beforehand to warm slightly. You may not have to cook it as long.

Serving suggestions:

You can serve this pasta all on its own! It truly is a meal all in one pot! However, if you’d like to add a few side dishes, these are some great, easy options:

• Broccoli Salad: If you don’t think you like broccoli, try this recipe—I promise it will change your mind! Classic Broccoli Salad is sweet, tangy, crunchy, and fresh, with bacon and cheddar for extra yumminess.
• Creamed Corn: Sweet, Homemade Creamed Corn is a side dish that my kids devour! It’s a fresh, crisp-tender veggie option that’s always a welcome addition to the meal.
• Glazed Carrots: My simple Honey Orange Glazed Carrots are another kid-friendly side dish, made from scratch and lightly sweet.

More one pot pasta recipes!

• Sun Dried Tomato and Spinach Orzo recipe — a fabulous side or meatless main dish.
• Three Cheese Gnocchi Bake — the cheesier, the better!
• Creamy Gemelli Pasta recipe — simple and satisfying.
• Orecchiette Pasta with Sausage — sausage adds so much flavor!
• Cajun Chicken Pasta — just the right amount of kick!

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Homemade Hamburger Helper Recipe – easy one pot pasta!

This Easy Homemade Hamburger Helper is a savory, one-pot meal that's better than the original! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it's ready in 30 minutes or less!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 474cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• ½ medium onion diced
• 1 red bell pepper diced
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon ground mustard
• ⅛ teaspoon red pepper flakes (or more, if you like it spicy!)
• ¼ cup frozen spinach, thawed and squeezed dry (or 1 cup fresh, chopped fine) optional
• 1 ¾ cup milk
• 1 ½ cup beef broth (low sodium)
• 2 ¾ cups dry uncooked macaroni (1 375g box)
• 1 ½ cups tomato or pasta sauce
• 1 ½ cups shredded cheese (mozzarella or cheddar)

US Customary – Metric

Instructions

• To a large pot add beef, onion, and peppers and cook until vegetables are softened. pepper flakes, garlic, salt, Italian seasoning and spinach. Cook over medium high heat until beef is browned.
• Add garlic, salt, Italian seasoning, paprika, mustard red pepper flakes, and spinach. Cook 1-2 minutes to wake up the flavors.
• Add in milk, broth, macaroni and tomato sauce and bring to a boil. Reduce heat to medium and cook 12-15 minutes, stirring often.
• Stir in 1 cup of cheese. Sprinkle remaining cheese on top, cover and let sit for 5 minutes before serving.

Video

Notes

**NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Ingredients and Substitutions:

• Ground Beef: feel free to swap the beef for ground chicken, pork or turkey. I use lean ground beef so there is not much fat to drain, but if you are using regular ground beef you may want to drain the fat after browning.
• Vegetables: you can swap the peppers and spinach for other vegetables you have hanging around: finely chopped mushrooms, shredded carrots or zucchini, finely chopped kale — once it all cooks down the flavor melds together and you won’t really notice!
• Broth: I use low sodium beef broth so I can control the salt. If you have regular broth you may want to reduce the added salt and adjust as needed. Vegetable and chicken broth may also be substituted.
• Milk: I use low fat milk, but any will do here! Non-dairy milk works just as well.
• Macaroni: any short pasta will work here, but they may require different cook times or amounts of liquid. If you notice the liquid is mostly absorbed but the pasta is not cooked, just add a splash here and there and continue cooking until the pasta is al dente.

 

Nutrition

Serving: 347grams | Calories: 474cal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 1166mg | Potassium: 836mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2073IU | Vitamin C: 31mg | Calcium: 293mg | Iron: 5mg

More one pot pastas you’ll love!

• Healthy One Pot Spaghetti and Meat Sauce
• One Pot Baked Ziti
• One Pot Chicken Chow Mein

The post BEST Hamburger Helper Recipe appeared first on The Recipe Rebel.

This Healthier Baked Mac and Cheese is a lightened-up version of a comfort food classic. It’s rich, creamy, cheesy, and topped off with crispy, golden-brown breadcrumbs.

Baked pastas are one of my favorite prep-ahead meals! They might take a little more time to cook but most of that time is hands off, and they can be stashed in the fridge for days before serving.

This Baked Ravioli, Baked Spaghetti, and now this Baked Mac and Cheese are favorites around here!

This Healthier Baked Mac and Cheese is a lightened up, but just as creamy, homemade mac and cheese. It’s made up of whole wheat pasta that’s tossed in a rich and creamy cheddar cheese sauce.

This easy dinner recipe is a family favorite and ready in just 30 minutes!

Ingredients Needed:

• Macaroni Pasta: I use whole wheat, but white will work as well.
• Butter or Margarine and All-Purpose Flour: forms a roux to help thicken the cheese sauce.
• Milk and Chicken Broth: creates a creamy and flavorful base for our sauce. I use 1% milk to keep it light, but any type of milk will work.
• Seasonings: we’re using a simple blend of salt, black pepper, and paprika for a kick of heat.
• Shredded Cheddar Cheese: I recommend shredding your own cheese for the creamiest results.
• Panko Breadcrumbs: you can’t have Baked Mac and Cheese without a golden-brown, crunchy breadcrumb topping!

How to Make Baked Mac and Cheese

This Baked Mac and Cheese is a 30-minute dinner that everyone will love!

1. Cook the pasta: Cook the macaroni al dente according to package directions. Drain and rinse.
2. Make a roux: In a large skillet, melt butter, then stir in flour and seasonings and cook.
3. Add remaining ingredients: Pour in the milk and chicken broth and cook until thickened, whisking frequently. Add in the cheese and stir until melted.
4. Combine and bake: Add the pasta to the cheese sauce, then transfer the mixture to a greased baking dish. Top with breadcrumbs and bake until bubbly.

Baked Mac and Cheese FAQs

Tips, Tricks, & Notes

• Shred your own cheese. Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture. I highly recommend shredding your own cheese for ultimate creaminess.
• Cook the pasta al dente. Slightly undercooking the pasta ensures that it keeps its structure even as it bakes.
• Rinse the pasta. After the pasta is cooked, give it a good rinse under cold water. This removes excess starch and stops the cooking process so it stays al dente.

Variations

It’s really hard to mess up Baked Mac and Cheese. So, feel free to play around with add-ins to customize this recipe!

• Add veggies. Any pre-cooked veggies will work. Try diced bell peppers, chopped broccoli, bell peppers, peas, onions, you name it.
• Mix in a protein. Bulk your meal up by mixing in shredded chicken or cooked and crumbled bacon.
• Try other cheeses. I like to keep it simple with shredded cheddar, but any soft, creamy cheese will work in this recipe. Try gouda, gruyere, havarti, Monterey jack feta, or even goat cheese.

Serving Suggestions

This Baked Mac and Cheese makes a delicious vegetarian entree or can be served as a side dish next to your favorite protein!

Serve it as a main dish with a side of Roasted Green Beans, Air Fryer Broccoli, or a simple side salad.

Alternatively, serve it as a side dish next to Air Fryer Meatloaf, Oven-Fried Chicken, Air Fryer Pork Chops, you name it.

More Mac and Cheese Recipes You’ll Love

Dinner

Easy Homemade Mac and Cheese

Dinner

Instant Pot Mac and Cheese

Fall/Winter

Crock Pot Mac and Cheese recipe

Dinner

Easy One Pot Green Chile Macaroni and Cheese

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Healthier Baked Mac and Cheese

This Healthier Baked Mac and Cheese is a lightened-up version of a comfort food classic. It's rich, creamy, cheesy, and topped off with crispy, golden-brown breadcrumbs.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 446cal

Author Ashley Fehr

Ingredients

• 375 grams whole wheat macaroni (about 3 cups dry)
• ¼ cup butter or margarine
• ¼ cup all purpose flour
• 1 ½ cups 1% milk
• 1 ½ cups chicken broth
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 2 cups + 1 cup shredded cheddar cheese low fat if desired
• ⅓ cup Panko bread crumbs

US Customary – Metric

Instructions

• Cook macaroni according to package directions (you want it al dente or a little undercooked, as it will continue cooking in the oven). Drain and rinse under cold water.
• Preheat oven to 350 degrees F (if baking right away)
• Meanwhile, make the sauce. In a large skillet, melt butter. Stir in flour, salt, pepper and paprika and cook 1 minute.
• Whisk in milk and chicken broth and cook over medium heat, whisking often, until thickened (about 5-6 minutes).
• Stir in 2 cups cheese until melted. Add pasta to sauce and stir to combine. Taste and adjust seasonings as desired.
• Pour into a lightly greased 9×13" baking dish and top with remaining cheese and Panko bread crumbs.
• Bake at 350 degrees for 10-15 minutes or until bubbly. Broil for 1-2 minutes to brown the top if desired.

Video

Notes

*TO MAKE AHEAD: Prepare up until baking. Cover and place in the refrigerator for up to 2 days. Bake at 350 degrees for 15-20 minutes until hot.
**Please note: Nutrition information is calculated with margarine and low fat shredded cheese.

 

Tips:

• Shred your own cheese. Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture. I highly recommend shredding your own cheese for ultimate creaminess.
• Cook the pasta al dente. Slightly undercooking the pasta ensures that it keeps its structure even as it bakes.
• Rinse the pasta. After the pasta is cooked, give it a good rinse under cold water. This removes excess starch and stops the cooking process so it stays al dente.

 

Storage:

Leftover Baked Mac and Cheese will last in an airtight container in the fridge for 3-4 days. To reheat, warm in a baking dish in the oven topped with fresh breadcrumbs or in smaller portions in the microwave. I don’t recommend freezing this dish because the texture of the cheese sauce will be affected.

Nutrition

Serving: 274grams | Calories: 446cal | Carbohydrates: 58g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 1017mg | Potassium: 297mg | Fiber: 1g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 1mg | Calcium: 346mg | Iron: 3mg

The post Healthier Baked Mac and Cheese appeared first on The Recipe Rebel.

This American Goulash recipe is a classic dinner that’s ready in just 30 minutes! It’s made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

I think we can all agree that one-pot meals are every parent’s best friend.

Well, this One Pot American Goulash is no exception! This recipe comes together in just 30 minutes and is loaded up with everything you could want in a meal: pasta, veggies, ground beef, and a whole lot of flavor.

This recipe is simple, inexpensive, super quick to make, and a total crowd pleaser! Just throw everything into a skillet, cook it up, finish it off with a sprinkle of fresh parmesan, and dinner is served!

Looking for an even more hands-off version? Check out my Instant Pot Goulash!

What is Goulash?

There are a couple of types of Goulash: Hungarian goulash and American goulash. The goulash we’re making today is the American version!

American goulash, also known as “slumgullion”, “hamburger goulash”, or “American chop suey”, is a pasta dish that’s made up of macaroni noodles tossed in a rich, spiced tomato sauce with ground beef, onion, and pepper.

Ingredients needed for Goulash:

• Oil: you can use whatever oil you have on hand to sauté the veggies and brown the beef.
• Veggies: I keep it simple with green bell pepper and onion but feel free to use any other veggies you like.
• Ground Beef: I use lean ground beef. If you use a fattier meat, you may have to drain more of the grease off after cooking before adding the other ingredients.
• Tomato Paste: adds richness and flavor depth to the tomato sauce.
• Garlic: use freshly minced garlic for the best flavor.
• Seasonings: a simple blend of Italian seasoning, salt, crushed red pepper flakes, black pepper, and paprika gives the tomato sauce so much flavor.
• Tomato Sauce: I use jarred marinara sauce.
• Diced Tomatoes: I use a 14 ounce can of diced tomatoes with no salt added. No need to drain them. The liquid incorporates right into the sauce.
• Broth: use whatever low sodium broth you like. Beef, chicken, or vegetable.
• Macaroni Noodles: no need to cook them first. They cook right in the broth. I use high fibre white pasta to add nutritional value but any kind works!
• Mozzarella Cheese: or another kind of cheese you like. Sharp cheddar would also be delicious.

How to make Goulash

This One-Pot Goulash recipe comes together in a total of 30 minutes!

1. Cook the beef and veggies: Heat oil in a skillet over medium-high heat. Add in the onion and pepper, cook until softened, then stir in the ground beef. Cook until browned.
2. Add the broth ingredients: Stir in the tomato paste, garlic, and seasonings. Cook for 1 minute, then add in the tomato sauce, tomatoes, and broth. Bring to a boil.
3. Add the pasta: Mix in the dry pasta, reduce the heat, cover, and cook until the pasta is al dente.
4. Finish and serve: Stir in the cheese until melted, then serve and enjoy!

Goulash FAQs

Tips and tricks

• Use lean ground beef. I prefer to use lean ground beef because it’s less oily than fattier meat. If you do use a fattier variety, you may need to drain the grease after cooking it.
• Cook the pasta al dente. I recommend slightly undercooking the pasta. It will soften as it sits in the sauce and we don’t want it to be too mushy.

Variations

• Add more veggies. Feel free to cook any veggies you like right along with the bell pepper and onion. Try corn, peas, diced carrots or celery, or chopped green beans. You could also add chopped spinach at the end.
• Use another pasta. I keep it classic with macaroni noodles, but really any smaller pasta shape will work. I don’t recommend any long pasta shapes because they don’t incorporate as well into the meat sauce.
• Use another meat. Swap the ground beef out for ground turkey, pork, or chicken if preferred.

• Play with texture. If you prefer a soupier goulash, add more broth. If you prefer a thicker texture, simmer it longer to allow moisture to evaporate. Keep in mind it will also thicken as it cools!
• Make it creamy. Create a richer, creamier sauce by adding a splash of half-and-half or heavy cream. You could also add a scoop of sour cream or melt in some cream cheese.
• Make it vegetarian. You can easily make vegetarian goulash by swapping the ground beef out for plant based crumbles.

Serving suggestions

Since Goulash contains veggies, carbs, and protein, it can be a pretty darn complete meal all on its own!

However, if you do want to pair it with a side dish or two, try a simple green salad, roasted mixed veggies or green beans, or garlic bread!

More beefy pasta recipes

Dinner

One Pot Beef and Tomato Macaroni Soup

Dinner

Crock Pot Beef and Noodles

Dinner

Healthy One Pot Spaghetti and Meat Sauce

Dinner

Taco Mac recipe

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One Pot Goulash

This One-Pot Goulash is an American classic that's ready in just 30 minutes! It's made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 440cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 medium onion (finely diced)
• 1 green bell pepper (finely chopped)
• 1 pound lean ground beef
• 1 tablespoon tomato paste
• 3 cloves garlic (finely minced)
• 2 teaspoons Italian seasoning
• ¾ teaspoon salt (reduce if using salted broth)
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 2 cups tomato sauce (marinara)
• 398 ml diced tomatoes (14 oz) – no salt added
• 2½ cups low sodium beef, chicken or vegetable broth
• 1½ cups uncooked macaroni noodles*
• 1 cup shredded mozzarella cheese (or another kind!)

US Customary – Metric

Instructions

• Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until softened, about 2-3 minutes.
• Add ground beef and cook until browned, about 4-5 minutes. (If there is excess grease in the pan, you can push some paper towel around the pan to soak it up before continuing).
• Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, pepper and paprika and cook 1 minute.
• Add tomato sauce, tomatoes and broth and bring to a boil over medium-high heat.
• Stir in dry pasta, reduce the heat to medium low, and cover. Cook for 8-10 minutes, stirring often, until pasta is al dente. Most of the liquid will be absorbed.
• Stir in cheese and let melt. Serve.

Video

Notes

*I like to use high fibre white pasta to add to the nutritional value of this recipe, but any kind will work. 

**This recipe will thicken as it sits. If it becomes too thick, simple thin with broth, water or milk. To reheat, add a splash of liquid before heating.

*** Sometimes tomato paste can have a bitter taste. If desired, add 1 teaspoon of sugar after tasting and before serving.

Tips:

• Use lean ground beef. I prefer to use lean ground beef because it’s less oily than fattier meat. If you do use a fattier variety, you may need to drain the grease after cooking it.
• Cook the pasta al dente. I recommend slightly undercooking the pasta. It will soften as it sits in the sauce and we don’t want it to be too mushy.

 

Storage:

Leftover goulash will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen then microwave or warm on the stove until heated through.

Nutrition

Serving: 397grams | Calories: 440cal | Carbohydrates: 47g | Protein: 36g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1138mg | Potassium: 1126mg | Fiber: 4g | Sugar: 8g | Vitamin A: 899IU | Vitamin C: 36mg | Calcium: 206mg | Iron: 6mg

The post One Pot American Goulash appeared first on The Recipe Rebel.

Tomato Macaroni Soup is one of my all time favorites (and I have a lot of favorite soup recipes!).

It’s hearty, healthy, and packed with protein, veggies and whole grain pasta. It’s a soup that eats like a meal!

It is at the top of our list when the first chilly days come, along with this Chicken Tortellini Soup, this Cabbage Soup and this Sausage Tortellini Soup!

Just don’t forget to make a batch of Mom’s Homemade Buns to dunk in all that delicious broth

Tomato Macaroni Soup ingredients and substitutions:

• Canola Oil: used to cook the veggies, beef, and seasonings together before adding the other soup ingredients.
• Carrot, Onion, and Celery: the veggie trio, called a mirepoix, that’s often used in soups to add flavor, texture, and color.
• Italian Seasoning, Salt, Paprika, Black Pepper, and Red Pepper Flakes: an earthy, sweet, slightly spicy seasoning blend.
• Minced Garlic: gives the soup a kick of nutty flavor.
• Ground Beef: I recommend using lean ground beef so the soup isn’t overly oily. If you are using a fattier ground beef, you’ll want to drain the grease after you cook the meat.
• Beef Broth: I use a low sodium beef broth. If you’re using regular beef broth, you may want to adjust the amount of salt you use in the seasoning blend.
• Canned Diced Tomatoes: don’t drain the liquid. It works into the soup as part of the broth!
• Macaroni Pasta: I use whole wheat macaroni pasta but regular macaroni pasta will work as well. Whatever you use, cook it al dente according to package directions. It will continue to cook in the hot broth even after you turn off the heat.
• Tomato Sauce: helps to thicken the broth and add more tomato flavor.

How to make Tomato Macaroni Soup

This one-pot, hearty dinner comes together in under 30 minutes!

1. Heat a large pot over medium-high heat, add in canola oil, heat, then add in carrots, onion, and celery. Cook until the veggies are softened slightly. Add Italian seasoning, garlic, salt, paprika, pepper, and pepper flakes, and cook for 1 minute.
2. Mix in ground beef, stirring to crumble, and cook until lightly browned.
3. Add in broth and tomatoes, then bring to a boil. Cover and cook until the carrots have softened.
4. Stir in pasta and tomato sauce, then cover and cook until the pasta is al dente, stirring often.

Can you cook macaroni in soup?

Yes! No need to cook it first. The macaroni cooks directly in the soup!

Tips and tricks for making Tomato Macaroni Soup

• Don’t drain the canned tomato. The liquid is used as part of the base for the soup.
• Play around with consistency. I’ll admit, my version of tomato macaroni soup is more like stoup, but if you prefer a thinner soup, simply add more beef broth to thin it out.
• If you prefer another pasta shape, feel free to use a different one—although it will no longer be tomato macaroni soup. Any short pasta shape will work!
• Increase the nutritional value of the soup by mixing in other veggies. Frozen mixed veggies work great!
• To make this vegetarian, swap the beef out for a meatless variety or for cooked beans. Try black beans, northern beans, kidney beans, etc.
• Try this with another meat like ground turkey or chicken, if preferred.

Serving suggestions

I recommend serving this beef and tomato macaroni soup right away for the best pasta texture.

Feel free to also bulk your meal up with a simple green salad, some of our favorite Easy Broccoli Salad or a few homemade breadsticks.

How to store

Leftover tomato macaroni soup will last in an airtight container in the fridge for 3-5 days.

To reheat, simply microwave or warm on the stove until heated through. If the soup has thickened too much, add a splash of beef broth to thin it out.

Can I freeze Tomato Macaroni Soup?

You can freeze this soup, but I recommend doing so without the pasta added. To do this, prepare as directed but leave the pasta out. Instead, cool completely, place in an airtight container or freezer-safe bag, then freeze for up to 3 months.

When you’re ready to enjoy, thaw the soup in the fridge overnight, then bring to a boil on the stove, add the pasta, and cook al dente.

Looking for more ground beef recipes?

Dinner

Shepherd’s Pie

Dinner

Dorito Taco Salad

Dinner

One Pot American Goulash

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One Pot Beef and Tomato Macaroni Soup

This One Pot Beef and Tomato Macaroni Soup is a classic! It’s a healthy, one pot meal made in 30 minutes or less and loaded with vegetables.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 5 servings

Calories 377cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 large carrots peeled and finely chopped
• 1 medium onion finely chopped
• 1 rib celery finely chopped
• 2 teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 pinch red pepper flakes
• 1 lb lean ground beef
• 5 cups low sodium beef broth
• 798 ml canned diced tomatoes (28 oz) 1 large can
• 1 1/2 cups whole wheat macaroni pasta, uncooked
• 1 cup tomato sauce

US Customary – Metric

Instructions

• Heat a large pot over medium high heat and add canola oil. When oil is hot, add carrots, onion, and celery, cook and stir until vegetables have softened slightly, about 3-4 minutes.
• Add Italian seasoning, garlic, salt, paprika, pepper and pepper flakes and cook 1 minute.
• Add ground beef, stirring to crumble, and cook until lightly browned, about 2-3 minutes.
• Add broth and tomatoes and bring to a boil. Cover and cook for 5-10 minutes until carrots have softened.
• Stir in pasta and tomato sauce. Cover and cook, stirring often (be careful because the macaroni can stick to the bottom!) until pasta is al dente, about 7-8 minutes. Serve.

Video

Notes

This recipe makes approximately 5 1.5 cup servings.

 

Leftovers:

Leftover tomato macaroni soup will last in an airtight container in the fridge for 3-5 days. You can freeze this soup, but I recommend doing so without the pasta added. To do this, prepare as directed but leave the pasta out. Instead, cool completely, place in an airtight container or freezer-safe bag, then freeze for up to 3 months.

To reheat, thaw if frozen, then microwave or warm on the stove until heated through. If the soup has thickened too much, add a splash of beef broth to thin it out.

Tips:

• Don’t drain the canned tomato. The liquid is used as part of the base for the soup.
• Play around with consistency. I’ll admit, my version of tomato macaroni soup is more like stoup, but if you prefer a thinner soup, simply add more beef broth to thin it out.
• If you prefer another pasta shape, feel free to use a different one—although it will no longer be tomato macaroni soup. Any short pasta shape will work!

 

Nutrition

Calories: 377cal | Carbohydrates: 47g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1481mg | Potassium: 1516mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6587IU | Vitamin C: 22mg | Calcium: 114mg | Iron: 6mg

The post One Pot Beef and Tomato Macaroni Soup appeared first on The Recipe Rebel.

This Taco Mac is an easy one pot meal made in 30 minutes! With ground beef, macaroni, taco seasoning, and loads of cheddar cheese, it’s an instant favorite!

This post is generously sponsored by Canada Beef and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible! Find more beef recipes over on thinkbeef.ca.

This mash up is a long time coming!

Taco Mac is a combination of taco beef and mac and cheese — it is a flavorful, hearty one pot meal that the family loves!

Ground beef is one of our go-tos for easy family meals that are quick to prepare, and we love making a bunch of this Big Batch Beef to keep in the freezer for weeknight dinners made even easier.

Big Batch Beef makes for quick prep for so many of our favorite dinners, including this Taco Pizza, this Homemade Hamburger Helper, and this Slow Cooker Spaghetti Sauce!

Here are some tips and tricks to get you started!

Ingredients and Variations:

• Cooked ground beef: if you don’t have any ground beef prepped, you can easily swap in uncooked ground beef. Simply cook your ground beef with rest of the vegetables right from the start.
• Onions: In the Big Batch Beef recipe, there are onions added, but I like to saute one with my red peppers anyway. You can choose to add onion, or leave it out, depending on your preferences.
• Red Peppers: If you don’t have red peppers, you can swap it out for any color or leave it out if your family doesn’t enjoy them. I will say that even my daughter who doesn’t like peppers loves this Taco Mac and doesn’t notice them in here!
• Taco seasoning: I keep things simple with store bought taco seasoning. You can swap in your own homemade blend, and you can keep it mild or add more seasoning for extra kick. Just keep in mind that low sodium seasoning was used in this recipe.
• Beef broth: I always use low sodium options, and then add salt to taste. If you don’t have beef broth, you can choose another or sub in water, although it won’t be as flavorful.
• Milk: I like to use whole milk as there is a lower chance that it will curdle — higher fat dairy tolerates heat more easily. The milk adds a creamy touch to this Taco Mac and Cheese!
• Rotel tomatoes: using the Rotel canned tomatoes with diced green chiles adds a bunch of flavor, but you can swap in regular diced tomatoes if you prefer. You may find your Taco Mac is a little less flavorfull.
• Cheddar cheese: Cheddar because it is a must in mac and cheese! You can easily swap this out for another variety you have on hand.

What can I prep ahead?

• Cook the ground beef: like I mentioned above, we love having some Big Batch Beef in the freezer for easy meals like this! You can throw it right in the pan from frozen and keep on cooking.
• Chop your vegetables and store in the refrigerator for several days
• Shred your cheese and store in the refrigerator for several days
• Prep the entire recipe and refrigerate up to 4 days. To reheat, place on the stove top in a large skillet and add a generous splash of broth or milk. Cover and heat over medium-low heat, stirring occasionally, until heated through.

Can I freeze Taco Mac?

You can make this Taco Mac and Cheese and freeze a portion of it for another day!

Simply cook the recipe as the instructions call for, then spread into a freezer-safe baking dish and cover tightly with plastic wrap and foil.

Freeze up to 3 months.

To reheat, let thaw overnight in the refrigerator or on the counter for several hours. Add a big splash of broth or milk, then pop it into a 350 degree F oven for 30-40 minutes, until heated through.

More taco inspired recipes you’ll love!

• Taco Casserole – a family favorite!
• Taco Soup – 6 ingredients!
• Taco Lasagna – make ahead friendly!

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Taco Mac

This Taco Mac is an easy one pot meal made in 30 minutes! With ground beef, macaroni, taco seasoning, and loads of cheddar cheese, it's an instant favorite!

Course Main Course

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 590cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• ½ medium onion (finely diced)
• 1 red bell pepper (chopped)
• 1 lb lean ground beef (cooked or raw)
• 2 tablespoons taco seasoning
• 1/2 teaspoon salt
• 1 1/2 cups milk (whole or other)
• 284 ml canned Rotel tomatoes with green chiles
• 1 cup low sodium beef broth
• 2 3/4 cups dry macaroni
• 3 cups shredded cheddar cheese (divided)

Instructions

• Heat a large skillet over medium heat. Add oil, peppers and onions and cook, stirring often, until softened.
• Stir in ground beef (cooked or raw), taco seasoning and salt. If you have some Big Batch Beef prepped, you can just cook and stir 1 minute. If you are starting with raw ground beef, cook and stir until browned.
• Add milk, tomatoes and beef broth and bring to a simmer over medium-high heat. Stir in dry macaroni.
• Cover and cook, stirring often, until pasta is cooked through — about 10 minutes.
• Stir in cheese (you can add a splash of broth or milk if you need to make the sauce come together) and let melt, reserving 1 cup to sprinkle over top if desired. Serve.

Nutrition

Calories: 590cal | Carbohydrates: 44g | Protein: 40g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 770mg | Potassium: 729mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1420IU | Vitamin C: 31mg | Calcium: 511mg | Iron: 3mg

• Crockpot Chicken Taco Soup
• Taco Casserole – one pan!
• Taco Soup – 6 ingredients!
• Taco Lasagna

The post Taco Mac recipe appeared first on The Recipe Rebel.

This Whole Roast Chicken and Vegetables is a one pan dinner with little prep and big flavor! A healthy dinner idea that is ready in no time. With full step by step video down in the recipe card.

Is there a more quintessential Sunday dinner that a classic Roast Chicken with Vegetables?

So many family dinners happen around a crispy golden chicken with vegetables, gravy and all the fixings, but did you know a roast chicken can be just as easy to make for a weeknight dinner?

Although roasting the chicken takes some time, this Roast Chicken and Vegetables requires very little prep time, just rub that chicken down and throw it into a hot oven in a baking dish along with some of your favorite roasting veggies.

Little Potatoes make this one pan chicken dinner even easier, because they come washed and, since the peel is thin and smooth (and delicious!), you don’t even need to peel or chop them.

I used Blushing Belles, but any varietal will work just as well, so grab your favorites!

Just open the bag and pour into the pan with the other vegetables!

Tips for making a Perfect Roast Chicken:

• Truss your chicken: tie up the legs and wings if you have some kitchen string, as this ensures that the smaller pieces stay close to the body, cook evenly, and don’t dry out.
• Choose the right pan: I make this roast chicken and vegetables in a 9×13″ baking dish, which means that the vegetables are stacked, everything is closer together, and the vegetables and chicken cook in the same amount of time. You can also use a sheet pan, which means that the vegetables will have more space and will only need to be added for the last 30 minutes of roasting.
• Season well. I mean really well. A good amount of salt ensures a crispy and flavorful roast chicken. If you are unsure about the amount of sodium, it’s always easier to reduce from the start and season more later.
• If your vegetables are starting to brown too quickly or burn on the pan, add a splash of water or broth. I usually do this when I give them a toss half way.
• Let it rest: letting any meat rest before slicing is incredibly important. This ensures the juices are redistributed through the chicken and don’t run out when you cut into it.

Should I rinse my chicken?

I am firmly in the No Rinsing Meat camp, and for good reason.

Rinsing poultry can spread bacteria by splashing droplets through the kitchen, and, no, it doesn’t make it safer to eat or rinse away bacteria.

Cooking chicken thoroughly is the best way to ensure it is safe to eat, so if you are worried, invest in a good meat thermometer and use it religiously.

If you’re still having doubts, check out this article by The Food Network.

Should I cover my chicken while it roasts?

I always recommend roasting chicken uncovered.

The reason we roast is because we want that juicy interior and a crispy skin, and the best way to do that is season well and roast uncovered in a hot oven.

What internal temperature is required for a whole chicken?

A whole chicken is safe to eat when it has reached an internal temperature of 165 degrees F in the thickest parts.

Although, if you ask the food safety experts in Canada, they recommend 180 degrees F for a whole chicken.

What can I serve with this Roast Chicken and Vegetables?

One of the best things about this Roast Chicken Dinner is that it is a meal in one — we’ve got juicy, tender chicken, flavorful gravy, Little potatoes, carrots and onions in one pan!

If you are looking for some additions to round out your meal further, you might enjoy my Mom’s Homemade Buns or this easy Broccoli Salad!

What can I do with leftover Roast Chicken and Vegetables?

Stay tuned, because tomorrow I’ll show you how to make homemade chicken stock and a delicious Chicken Vegetable Soup with a leftover chicken carcass, leftover chicken, and leftover vegetables — we’ll be reinventing leftovers for an easier weeknight dinner!

This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

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Roast Chicken and Vegetables

This Whole Roast Chicken and Vegetables is a one pan dinner with little prep and big flavor! A healthy dinner idea that is ready in no time.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6 servings

Calories 431cal

Author Ashley Fehr

Ingredients

• 1 3-4 lb whole chicken
• 1.5 lb Little potatoes
• 3 large carrots peeled and cut into 1" chunks
• 1 red onion peeled and cut into 1" chunks
• 1 tablespoon canola oil
• salt and pepper
• 2 teaspoons salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup melted butter

Instructions

• Remove chicken from the refrigerator 30 minutes before roasting.
• Preheat oven to 425 degrees F.
• Place Little potatoes, carrots and onion in a 9×13" baking dish. Drizzle with oil and season lightly with salt and pepper (the chicken will also season the vegetables as it cooks) and toss to coat.
• Create a space in the middle of the vegetables for the chicken.
• Combine salt, paprika, garlic powder and pepper. Stir into melted butter.
• Use a tablespoon to loosen the skin covering the chicken breast. Drizzle some of the seasoned butter down into the breast meat under the skin by holding the skin away from the chicken. Use the tablespoon to spread the butter around under the skin.
• Place chicken in baking dish and drizzle remaining butter over the top of the chicken, rubbing to coat evenly.
• Roast for about 1 hour and 20 minutes (for a 3-4 lb chicken — add 15-20 minutes per additional pound if your chicken is larger), stirring vegetables once half way. If vegetables are browning too quickly, add a ½ cup of water or chicken broth into the bottom of the pan. Chicken is done when the internal temperature reaches 165 degrees F in the thickest part.
• Remove chicken from the oven and let rest for 20 minutes before slicing. Optional: remove the chicken from the pan to rest and let the vegetables keep warm in the oven (turned off).

Video

Nutrition

Calories: 431cal | Carbohydrates: 25g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 948mg | Potassium: 808mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5566IU | Vitamin C: 27mg | Calcium: 42mg | Iron: 2mg

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This Easy Homemade Mac and Cheese recipe is made in ONE pot with just SIX ingredients! Ready in 30 minutes or less, this stovetop mac is a family favorite.

Happy October!

A new month of 6 Ingredient Suppers is here and I am SO excited for what this month has in store!

October is all about 6 ingredient skillet meals, and we’re kicking it off with everyone’s favorite comfort food: easy mac and cheese.

This one pot mac and cheese is made with just a few simple ingredients, and has a rich and creamy cheese sauce.

This Mac and Cheese recipe is perfect for those days when you need something easy and comforting! This year, I feel like we have plenty of those days in store.

It’s also one of my kids favorite dinner recipes, along with this Easy Homemade Hamburger Helper, this The BEST Oven-Fried Chicken and these Sweet and Sour Meatballs!

Ingredients needed:

You’ll find the detailed recipe down in the recipe card.

• Chicken broth: I always use low sodium chicken broth so that I can control the added salt. If you only have regular chicken broth, you will want to reduce the added salt and adjust as needed.
• Whole milk or cream: High fat milk or cream will not curdle as it cooks, so low fat milk is not a great option.
• Butter: A little butter makes the sauce smoother and keeps the pasta from sticking.
• Salt and black pepper: simple seasonings!
• Dry elbow macaroni: for this macaroni and cheese, the uncooked pasta cooks right in the sauce.
• Sharp cheddar cheese: gives that classic orange color and the best flavor. Avoid using pre-shredded cheese as it has an anti-caking agent added in that will prevent it from melting smoothly. Grab a block of cheese and get shredding your own cheese!
• Gruyere cheese: is the best cheese for an ultra creamy mac and cheese. If you can’t find gruyere or are looking for a more affordable option, try Swiss cheese.

How to make Mac and Cheese in one pot:

There are a few tips and tricks for making a one pot mac and cheese that is different from the traditional way. Here are some pointers for best results!

• Use a combination of broth and whole milk or light cream: this is the best way to get a creamy sauce that is still smooth. Since the sauce will simmer for quite a while, you need a higher fat dairy (whole milk or cream) that won’t curdle. If it does heat too quickly and curdles, just keep cooking and stirring over medium heat and it will smooth out.
• Don’t overcook the pasta: it’s important to stir every few minutes and cook the past just to al dente!
• Be a little flexible with your liquid: different liquids and different pastas will cook differently, so if you find that your liquid has mostly absorbed and your pasta is not cooked through, add a splash of broth of cream! Add it slowly and gradually and you can’t really go wrong. Learn to go with your gut — if you think it needs more, add a bit more.
• Keep in mind that the cheese will thicken the sauce considerably, so you want quite a bit of liquid remaining after the pasta is cooked. If you need to, add a bit more when you add the cheese to make the sauce come together. You can also add a spoonful of sour cream for a tangy, creamy sauce.

Variations on this skillet Mac and Cheese:

This is a great recipe to make your own! Here are a few ideas:

• Add different seasonings: hot sauce, garlic powder, onion powder, mustard powder, cayenne, paprika, cayenne pepper, and Italian seasoning are all popular additions, but feel free to get a little crazy and see what’s in your spice cupboard that would give it that extra little something.
• Salt and pepper to taste: I generally err on the side of less salty if possible, because it’s easy to add salt later. Taste once it’s cooked and adjust as necessary.
• Choose a different pasta: macaroni noodles (elbow pasta) are the classic but any short pasta will work great!
• Use a combination of cheeses: cheddar cheese gives that classic color and flavor, but feel free to experiment with the cheese your family enjoys! Monterey jack, pepper jack, white cheddar, colby jack and havarti cheese are great choices.
• Add in vegetables: if you want them cooked, or slightly cooked, add during the cooking process with the pasta. Vegetables like spinach that will soften quickly can be stirred in with the cheese.
• Add in cooked meats. This recipe is a great side dish or main dish, but you can add in this Shredded Chicken or Instant Pot Chicken Taco meat or saute meat in the same pan before adding the liquid and pasta. This is a great way to add additional protein!
• If you’re looking for a Baked Macaroni recipe, try this one here.

How to make Mac and Cheese ahead:

Pasta can be an easy recipe to prep ahead with a few tips to get it just right!

Store it in the refrigerator:

To make ahead and serve later, ensure that your pasta isn’t overcooked. Err on the side of a little firm rather than too soft, as it will continue to absorb some of the cheesy sauce in the fridge.

Store up to 4 days in the refrigerator, tightly covered.

To reheat, add a big splash of water, milk or broth and place, covered, over low heat on the stove. Stir occasionally. If it is still thick and not saucy and creamy, add in another splash of liquid.

How to freeze Mac and Cheese:

If you know you want to freeze your mac and cheese, make sure that you quit cooking while your pasta is still slightly firm — a couple minutes before you would want to eat it.

Let cool slightly before covering tightly and placing in the freezer for up to 3 months.

To serve, I recommend thawing at room temperature for several hours or in the refrigerator overnight.

Then you can add a big splash of water, broth or milk, and reheat in the oven or on the stove top until heated through. Stir at least a couple times once the pasta starts to warm up.

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Easy Homemade Mac and Cheese

This Easy Mac and Cheese recipe is made in ONE pot with just SIX ingredients! Ready in 30 minutes or less

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 541cal

Author Ashley Fehr

Ingredients

• 2-2.5 cups low sodium chicken broth
• 2-2.5 cups whole milk or light cream
• 2 tablespoons butter
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups dry macaroni (I use white with fiber)
• 1.5 cups shredded cheddar cheese (NOT pre-shredded)
• 1.5 cups shredded gruyere cheese

Instructions

• In a large skillet, stir together 2 cups chicken broth, 2 cups milk or cream, butter, salt and pepper. Bring to a low simmer over medium heat.
• Stir in macaroni. Cover and cook, stirring every 4-5 minutes until al dente (about 10-12 minutes total), adding more liquid gradually if needed.
• Stir in cheese until melted — if necessary, cover and let rest a few minutes off the heat to melt the cheese and then stir. If sauce is took thick, gradually stir in additional broth or milk until it comes together.

Video

Notes

*If you don’t have gruyere cheese, feel free to substitute with additional cheddar cheese or another cheese you have on hand.

Nutrition

Calories: 541cal | Carbohydrates: 45g | Protein: 28g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 672mg | Potassium: 347mg | Fiber: 2g | Sugar: 6g | Vitamin A: 844IU | Calcium: 643mg | Iron: 1mg

The post Easy Homemade Mac and Cheese appeared first on The Recipe Rebel.

This is the CREAMIEST Instant Pot Mac and Cheese — it’s loaded with cheese and comes together so quickly! The perfect Instant Pot pasta recipe, great for customizing to your family’s tastes with added protein or veggies. 

You guys. I’m hangry just thinking about this Instant Pot Mac and Cheese.

I don’t know if there’s any comfort food more classic than homemade macaroni and cheese — it’s carby, and creamy, and cheesy (and what’s comfort food without cheese?!) and perfect in a bowl, or even right out of the pot

If you’re looking for even more Instant Pot recipes, check out this Instant Pot Baked Ziti or these Creamy Italian Instant Pot Chicken Breasts — they’re reader favorites!

One of the best things about mac and cheese is how easy it is to make your own, by adding in different cheeses, protein, or veggies.

Originally, I made this Instant Pot Mac and Cheese with the Habanero with Cracked Black Pepper Monterey Jack from Bothwell Cheese — it has high heat flavour and a creamy Monterey Jack base.

But I wanted to update the recipe to show just how creamy and cheesy it really is! It’s harder to show that when you’re are using any white cheese.

We love Bothwell Cheese on just about everything, but it really takes this Instant Pot mac and cheese over the top! And it’s made right here in Manitoba with 100% Canadian milk from local farms. It doesn’t get any fresher than that!

Find out where you can buy Bothwell Cheese here.

How to Make Instant Pot Mac and Cheese:

1. Start by adding your cooking liquid, pasta, and a bit of fat (this keeps the pasta from sticking) into the Instant Pot — mine is a 6 quart, and they all cook a little differently but this recipe should work in any electric pressure cooker.
2. Cook on high pressure — but not too long! The biggest mistake I see when people cook pasta in the Instant Pot is they overcook it. Mushy pasta is just not that appetizing!
3. There will not be a lot of liquid left in the Instant Pot after cooking — do not drain it. Simply add the rest of your ingredients and stir until melted and gooey.
4. Taste test! I don’t add a lot of extras to this Instant Pot Mac and Cheese because I want you to be able tot customize as you see fit. You can easily spice up the flavor with hot sauce or sriracha, add crumbled bacon, vegetables, etc. at the end just before serving to make it your own.
5. Mac and cheese does continue to thicken as it sits, so while you’ll start with 1 cup of milk, you may want to add a splash every 5 or 10 minutes if you’re still serving to thin out the sauce and bring back the creaminess.

Tips for cooking pasta in the Instant Pot:

• Don’t overcook! Pasta cooks really quickly in the pressure cooker, and if you cook it too long you risk ending up with mushy, unappetizing pasta. This macaroni cooks in just 2 minutes, plus the time to build pressure (about 10 minutes total).
• Be careful when you release the pressure, as the starch from the pasta can cause it to sputter sometimes. You will need to quick release, otherwise your pasta will definitely be overcooked, so just start slowly and you’ll be fine!
• Add the flavour before cooking. I always, always cook my pasta in low sodium chicken broth as it adds incredible flavour! It’s always easier to season pasta during the cook time than after.
• Add the dairy after cooking: the milk or cream and cheese always have to go in once the pasta is cooked, or they will curdle. The heat from the pasta and the pot melts the cheese very quickly!

More easy Instant Pot pasta recipes:

• Instant Pot Chili Mac
• Instant Pot Italian Chicken Pasta
• Instant Pot Spaghetti made healthier!
• Easy Instant Pot Baked Ziti Recipe + VIDEO

This post was originally sponsored by Bothwell Cheese and I was compensated for my time in creating the recipe — I’ve since updated the post with new photos so you can see how creamy and cheesy it really is!

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Instant Pot Mac and Cheese

This is the CREAMIEST Instant Pot Mac and Cheese — it’s loaded with cheese and comes together so quickly! The perfect Instant Pot pasta recipe, great for customizing to your family’s tastes with added protein or veggies.  

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 367cal

Author Ashley Fehr

Ingredients

• 3.5 cups low sodium chicken broth (water is fine)
• 375 grams whole grain macaroni dry (3 cups)
• 1 teaspoon canola oil or butter
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup 2% milk (or evaporated milk or cream for richer flavor)
• 170 grams Bothwell cheddar cheese (about 2 ½ cups shredded – up to 4 cups!)
• hot sauce or dry mustard, optional

Instructions

• Add broth, macaroni, oil, salt and pepper to the Instant Pot and stir. 
• Put the lid on, turn valve to sealing, and press Manual, high pressure, and select a cook time of 2 minutes. The pressure will build for roughly 7-8 minutes and then start counting down.
• When the cook time is over, turn the Instant Pot off and do a controlled quick release, watching for any foaming. If the steam is clear, quick release any remaining pressure (do not do a natural pressure release!). 
• Turn the Instant Pot to saute, and using the adjust button, select less heat (optional — the heat of the pasta should melt the cheese if you leave it off)
• Add the milk and cheese and stir until just combined. If it’s too thick, add a splash more milk. Too thin, add a bit more cheese. Note that it will thicken as it sits.

Notes

*NOTE: I originally made this Instant Pot Mac and Cheese with the Bothwell Habanero with Cracked Black Pepper cheese, but have updated to the recipe to call for cheddar which is more typical. Any flavor of cheese will work great in this recipe!

Nutrition

Calories: 367cal | Carbohydrates: 50g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 409mg | Potassium: 334mg | Sugar: 2g | Vitamin A: 295IU | Calcium: 291mg | Iron: 2.8mg

The post Instant Pot Mac and Cheese appeared first on The Recipe Rebel.

I know lots of kids are back to school already, but here we still have a few weeks to go.

I’m starting to get the itch to go back to regular weeknight meals, dinners around the table (not that I’m hating on our daily picnics!), early bedtimes and routine. Anyone else?

We’re no stranger to chili mac around here, and it’s one of our favorite meals!

What to love about chili mac:

• It’s hearty — with ground beef, beans, and whole grain macaroni it’s got loads of fiber and protein to keep everyone going when life is crazy.
• It’s comforting — perfect for a rainy day, a cloudy day, or just a day when only cheesy carbs will do
• It’s easy — with just a couple things to chop and brown, it’s a true one pot meal made completely in the Pressure Cooker in just a couple minutes!
• This Instant Pot version is mostly hands off (after the browning) and cooks in 2 minutes, meaning you can set it and forget it for a few minutes while you put your feet up!

Tips for making Instant Pot pasta:

Since I started making pasta in the Instant Pot I haven’t gone back! It’s so quick and totally hands off, making for easy one pot pressure cooker meals on a regular basis.

There are a few tricks to it though, and I’ve found that a lot of recipes call for way too long a cook time for pasta, resulting in an unappetizing mushy mess and then people are hesitant to try again.

Let me tell you, it can be done, and it can be done well! The secret?

A shorter cook time.

I understand the general rule of them is half of the cook time listed on the box.

I’m going to be bold enough here to say that I think this is, in fact, generally incorrect. That cook time is way too long.

For most short cuts of pasta, 2 minutes is plenty, and if you like your pasta very al dente, even 1 minute is likely enough for some cuts.

How to lighten up this Instant Pot Chili Mac:

• Use ground turkey instead of ground beef for a lighter meal
• Up the veggies — try adding mushrooms, chopped carrots, more peppers, zucchini, really anything you think would go well! The cook time is short enough that most chopped veggies will be fine.
• Use low fat cheese instead of full fat cheese

Tools you’ll need for this Instant Pot recipe:

These are affiliate links, which means I get a few cents if you click through and make a purchase.

• I use a 6 quart Instant Pot with bluetooth for most of my recipes — I know that things sometimes cook differently in the 8 quart.
• You’ll need some good hard utensils to scrape the bottom after browning to ensure you don’t get a burn message. I love a good wooden spoon!

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Instant Pot Chili Mac

This Instant Pot Chili Mac is a one pot meal the family will love! With a little spice, lean ground beef, whole grain macaroni and lots of cheese!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 6 1 ⅓ cup servings

Calories 590cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 medium onion finely chopped
• 1 red bell pepper finely chopped
• 1 tablespoon chili powder (2 if you like it spicy!)
• 1 1/2 teaspoons salt
• 1 teaspoon minced garlic
• 1/4 teaspoon cumin
• 3 cups low sodium beef or chicken broth
• 1 can red kidney beans or black beans rinsed
• 1 1/2 cups tomato pasta sauce
• 340-375 grams whole grain macaroni (about 12-13oz)
• 1/2 cup low fat milk
• 3 cups shredded cheddar cheese

Instructions

• Turn the Instant Pot to saute. Cook ground beef, onion and red pepper until beef is browned. Drain any juices.
• On saute, add chili powder, salt, garlic and cumin. Cook and stir 1 minute. 
• Add broth and scrape the bottom to ensure any stuck on bits are removed.
• Turn Instant Pot off and stir in beans.
• Top with pasta sauce (spread over the top but don’t stir) and macaroni. Press pasta down into the liquid and spread into an even layer, but don’t stir. 
• Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual for 2 minutes. 
• When the cook time is over, do a controlled release of the pressure (slowly release the pressure by holding the valve slightly open but not all of the way).
• Remove the lid and stir — some macaroni may appear dry or stuck together but once you stir it will be perfect. 
• Stir in milk and cheese until cheese is melted. Serve.

Video

Nutrition

Calories: 590cal | Carbohydrates: 52g | Protein: 43g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 1375mg | Potassium: 865mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1870IU | Vitamin C: 31.3mg | Calcium: 482mg | Iron: 5.5mg

The post Instant Pot Chili Mac appeared first on The Recipe Rebel.

This Crock Pot Mac and Cheese is super simple and has amazing flavor! NO boiling required — just dump, stir and cook. Super creamy!

2019 is the year of the Instant Pot and the slow cooker around here, and this month I’ve been stocking up on easy, family-friendly, mostly-healthy dinner recipes to make getting dinner on the table more doable.

This Crock Pot Mac and Cheese is not totally hands off, but it’s a dump and go crockpot recipe that only requires a little stir here and there, so I’m adding it to my list of “doable dinners”.

Plus, who doesn’t love macaroni and cheese?!

Tips for making the best Crock Pot Mac and Cheese:

I absolutely wanted this to be a no boil recipe, because if I’m going to pre-boil the macaroni then I’m just going to make a simple stove top mac and cheese recipe or this Instant Pot Mac and Cheese (which requires no other pots or pans!).

Here are a few tips to keep in mind to get the best results:

• You need to spray your crockpot, and you need to stir it — every hour is best. Otherwise, you’ll end up with one big clump of pasta forever stuck to the bottom of your slow cooker.
• You need to use cooking liquids that can handle some heat. This is why I choose to use a combination of evaporated milk and chicken broth — they both handle heat well. I don’t recommend using a low fat or skim milk for this recipe.
• Why chicken broth? I like to use some chicken broth because, well, that’s just the way I like my mac and cheese. I’ve found if I use all milk that it becomes very thick and almost difficult to get done. The sauce doesn’t turn out as smooth. If you want to go all out, feel free to substitute the chicken broth for whole milk.
• Why cream cheese? The cream cheese in this recipe helps the sauce to thicken. If you prefer a thinner mac and cheese, you can omit or reduce the cream cheese, but it will be quite saucy!
• Please note that the sriracha in this recipe will not make the crockpot mac and cheese spicy, but it does add a bit of flavor that helps to cut some of the richness.

What are the best cheeses for this slow cooker mac and cheese?

Pick cheese that melts well for this and all macaroni and cheese recipes.

I prefer to use:

• full fat over low fat
• freshly shredded from the block over pre-shredded, bagged cheese
• cheddar gives mac and cheese that classic orange color and flavor, but others work well, too: gruyere, monterey jack, or gouda are also favorites!

Variations on this crock pot mac and cheese:

• If you like more noticeable spice in your mac and cheese, feel free to bump up the sriracha to 1 or 2 teaspoons or drizzle some on after cooking.
• If you want to make it a full meal deal and bump up the protein, feel free to add some cooked, shredded chicken or some cooked ground beef, meatballs, or a can of chili for a really interesting chili mac twist!
• If you want to bump up the veggie content, feel free to stir some in with the macaroni or if you prefer your vegetables with more bite, add them just at the end when you add your cheese.

Looking for more crock pot pasta dishes?

• Healthier Slow Cooker Hamburger Helper Recipe
• {Slow Cooker} BBQ Chicken Chili Mac
• Spinach Ricotta Slow Cooker Lasagna

*recipe images updated since original posting

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Crock Pot Mac and Cheese

This Crock Pot Mac and Cheese is super simple and has amazing flavor! NO boiling required — just dump, stir and cook. Super creamy! 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 (330g) servings

Calories 564cal

Author Ashley Fehr

Ingredients

• 375 grams uncooked macaroni (1 box, white with fiber)
• 354 ml evaporated or whole milk (about 1 ⅓ cups)
• 1 3/4 cups low sodium chicken broth
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon sriracha sauce
• 1/4 teaspoon ground mustard
• ⅛ teaspoon black pepper
• 2 oz cream cheese room temperature
• 2 1/2 cups shredded cheddar cheese (175g)

Instructions

• Spray 2.5-4 quart crock pot with non stick spray.
• Pour in dry pasta, then add evaporated milk, broth, butter, salt, sriracha, mustard and pepper. Stir to combine, breaking up the butter as much as possible but know that it will still be chunky.
• Cover and cook on low for 1 hour. Stir well (it might be clumpy, but will come apart easily as you stir). Cover and cook for 30 more minutes or until al dente or slightly firm (you don’t want it too soft at this point).
• Cut the cream cheese into very small pieces and stir into the pasta with the cheddar cheese. Cover and let sit for 10 minutes, then stir to melt.
• Serve.

Video

Nutrition

Calories: 564cal | Carbohydrates: 54g | Protein: 26g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 646mg | Potassium: 431mg | Sugar: 6g | Vitamin A: 855IU | Vitamin C: 1.4mg | Calcium: 530mg | Iron: 2.9mg

The post Crock Pot Mac and Cheese recipe appeared first on The Recipe Rebel.