📝 About This Recipe
This elevated take on the nostalgic boxed classic transforms simple pantry staples into a rich, creamy, and deeply savory one-pot masterpiece. By utilizing the Instant Pot, we pressure-cook the pasta directly in a beefy, spice-infused broth, ensuring every noodle is saturated with flavor. It’s the ultimate comfort food that bridges the gap between childhood memories and sophisticated home cooking.
🥗 Ingredients
The Protein & Aromatics
- 1 pound Ground Beef (80/20 or 90/10 lean ground beef)
- 1 small Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Olive Oil (only if using extra-lean beef)
The Spice Blend
- 1 teaspoon Smoked Paprika (adds a subtle wood-fired depth)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Liquid & Pasta
- 3 cups Beef Broth (low-sodium preferred)
- 1 tablespoon Worcestershire Sauce (for umami depth)
- 2 tablespoons Tomato Paste
- 16 ounces Elbow Macaroni (dry, uncooked)
The Creamy Finish
- 2 cups Sharp Cheddar Cheese (freshly shredded for better melting)
- 1/2 cup Heavy Cream (or whole milk for a lighter version)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on high. Once the display reads 'Hot', add the ground beef and diced onion to the inner pot.
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2
Cook the beef, breaking it up with a wooden spoon, until it is thoroughly browned and the onions are translucent (about 5-7 minutes).
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3
Carefully drain any excess grease from the pot to ensure the final sauce isn't oily.
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4
Add the minced garlic and tomato paste to the beef. Stir constantly for 1 minute until the tomato paste darkens slightly and the garlic is fragrant.
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5
Stir in the smoked paprika, onion powder, garlic powder, oregano, salt, and pepper. Toast the spices for 30 seconds to release their oils.
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6
Pour in about 1/2 cup of the beef broth. Use your wooden spoon to scrape the bottom of the pot vigorously, removing any browned bits (fond) to prevent a 'Burn' warning.
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7
Add the remaining beef broth and the Worcestershire sauce. Stir to combine.
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8
Add the dry macaroni to the pot. Use a spatula to press the noodles down so they are mostly submerged in the liquid, but do not stir the mixture.
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9
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel 'Sauté' mode.
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10
Select 'Manual' or 'Pressure Cook' on High Pressure for 4 minutes.
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11
Once the timer beeps, perform an immediate Quick Release by carefully turning the valve to 'Venting'.
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12
Open the lid and give the pasta a good stir. The sauce may look thin at first—this is normal.
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13
Pour in the heavy cream and stir. Gradually add the shredded cheddar cheese one handful at a time, stirring until completely melted and velvety.
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14
Let the dish sit for 3-5 minutes with the lid off; the sauce will thicken significantly as it cools slightly.
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15
Garnish with fresh parsley and serve immediately while hot and gooey.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which can make the sauce grainy. To avoid the 'Burn' warning, ensure you deglaze the pot thoroughly after browning the meat. If you prefer a kick, add a pinch of cayenne pepper or a teaspoon of Dijon mustard during the spice step. For a hidden veggie boost, stir in a cup of frozen peas or finely chopped spinach at the very end when adding the cheese. If the sauce is too thick after resting, splash in a little extra warm broth or milk to reach your desired consistency.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a tangy vinaigrette to cut through the richness. Pair with buttery garlic bread or toasted sourdough for the ultimate carb-on-carb comfort. A side of roasted broccoli or steamed green beans adds a nice color and nutritional balance. For drinks, a cold Lager or a glass of iced tea complements the savory beef flavors perfectly. Top with a few pickled jalapeños or a dollop of sour cream for a modern twist.