Creamy Four Ingredient Chili Mac (Instant Pot / Conventional)

Chili mac is a thing. And I suspect it’s a thing for a few good reasons. Namely, it’s a family-friendly dinner solution, something nearly everyone can get behind. Chili + macaroni, what’s not to like? I decided to a take a stab at it last week, in part because I was working on this Slow Cooker Black Bean Chili with Kahlua, and I had to go a few rounds to get it just right. So much leftover chili. So much. This chili mac combines four ingredients: your favorite chili, a beer (or broth), elbow pasta, and a splash of cashew, coconut milk, or other nut milk. It’s as healthful as the chili you use. The last thing I’ll say before jumping into the recipe is this, I know of no other dinner that takes less effort than the Instant Pot version of this. It’s literally for nights when calling in take-out takes too long, and is too much effort. Seriously.

Creamy Four Ingredient Chili Mac

Pile on toppings to boost the chili mac nutritionally, and to flair it out in general. I mean, treat it like a taco bar, or a chili bar – anything you would on those things is fair game here. Also, if you don’t have leftover chili on hand – a good canned chili will absolutely work here. I’ll put some related thoughts in the head notes.

Creamy Four Ingredient Chili Mac

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