It’s National Pasta Day, and here’s a roundup of some of my favorite pasta dishes. Whether you crave creamy mac and cheese, a robust meat sauce, or a quick Instant Pot meal, these recipes offer something for every palate.
Pasta dinners are timeless comfort food, and macaroni and cheese often tops the list. The creamy, cheesy combination is hard to beat. If you prefer something meatier, a well-made spaghetti sauce—either tangy and meatless or rich and meaty—can also be incredibly satisfying.
If you want a change from classic mac and cheese, try a Chili Cheese Mac. It balances cheesy richness with the bright acidity of tomatoes and reduces calories compared to heavier traditional casseroles. Below is a streamlined Instant Pot version that is quick to prepare and perfect for weeknights.
Instant Pot Chili Mac
Renae Gerhardstein
Equipment
- Instant Pot or electric pressure cooker
- Meat chopper or spatula
- Wooden ladle or large spoon
Ingredients
- 1.5 pounds lean ground beef (80/20 recommended)
- 1 onion, 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 Instant Pot come to pressure faster)
- 8 ounces elbow macaroni or other small pasta
Optional Ingredients
- 1 tablespoon brown sugar
- 8 ounces grated Colby Jack cheese (plus additional for serving)
Instructions
- Set the Instant Pot to the sauté function. When the inner pot is hot, add the ground beef, chopped onion, and diced bell pepper. Cook for about 5 minutes, stirring occasionally, until the beef is nearly browned.
- Add the minced garlic, chili powder, and cumin. Cook for another 1–2 minutes until fragrant.
- Stir in the canned diced tomatoes, tomato puree, hot water, and the dry pasta. Place the lid on the Instant Pot, set the valve to sealing, and cook on high pressure for 5 minutes.
- When the cooking cycle finishes, perform a quick release, keeping the venting steam pointed away from you. With the Instant Pot on “keep warm,” stir in the brown sugar (if using) and the grated cheese until melted. Let the dish rest a few minutes, then serve with extra cheese and sour cream if desired.
Notes
- Using hot water helps the Instant Pot reach pressure faster and shortens overall cooking time.
- Prep a large batch of browned ground beef ahead of time for easy weeknight or game-day meals. Cook and freeze portions for quick assembly later.
- Meal variations: add cayenne or jalapeños for heat; swap in ground turkey or sausage for a different protein; stir in additional cheeses like cheddar or pepper jack for extra richness.
Storing and Reheating
- Store leftovers in an airtight container in the refrigerator for up to five days, or freeze for up to three months. Label and date containers before freezing.
- To reheat from frozen, thaw overnight in the refrigerator, then warm in the microwave or on the stovetop until heated through.
- To reheat refrigerated portions, microwave in 30-second increments, stirring between intervals, or reheat gently in a saucepan over medium heat.
Nutrition
Serving: 1 serving | Calories: 478 kcal | Carbohydrates: 30 g | Protein: 27 g
Fat: 28 g | Saturated Fat: 13 g | Cholesterol: 88 mg | Sodium: 306 mg
Potassium: 507 mg | Fiber: 3 g | Sugar: 4 g
If you’re considering an Instant Pot and want a straightforward introduction, search for beginner guides and basics specific to your model. Pressure-cooker lasagna is another great Instant Pot recipe—quick, easy, and a reliable stand-in for traditional oven-baked lasagna.
Fettuccine and other broad noodles make elegant entrees for entertaining, while simple marinara or meat sauces are perfect for busy nights. Whether you stick with classic mac and cheese, try a tangy San Marzano-style marinara, or make this Instant Pot Chili Mac, these recipes are built to satisfy.
There you have it: five great pasta recipes to celebrate National Pasta Day.
Now go make something special and enjoy a comforting pasta dinner tonight.