Cabo Casserole

Cabo Casserole–a quick and easy one-pot pasta dinner loaded with seasoned ground pork, tender macaroni and a homemade creamy pepper jack cheese sauce.

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Cabo Casserole

This recipe feels like a mashup between homemade macaroni and cheese and taco night. While the pressure cooker does the work, you can quickly make the creamy pepper jack cheese sauce on the stovetop. The slightly spicy cheese sauce adds richness and brings everything together beautifully. Ground pork is often overlooked but is usually less expensive than ground beef and adds great flavor. I always find mine at Winco. (This recipe was adapted from cabo casserole on Big Oven).

Ingredients/Substitution Ideas

• Ground pork–or ground beef, ground turkey, or ground chicken
• Onion–or shallot
• Garlic–or garlic powder (1 teaspoon)
• Kosher salt
• Black pepper
• Chili powder
• Smoked paprika
• Dried oregano
• Cumin
• Coriander
• Cider vinegar–or white vinegar
• Chicken broth–or beef broth
• Elbow macaroni–or small shells or rotini
• Butter
• Flour
• Bell pepper–any color or a combination of colors
• Milk–or half-and-half for a richer sauce
• Pepper jack cheese–or Monterey Jack, cheddar, or Colby Jack

Steps

Turn Instant Pot to sauté setting. When display says HOT add in the pork and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic, salt, pepper, chili powder, smoked paprika, oregano, cumin and coriander. 

Pour in the vinegar and broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the pasta, don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

While the pressure cooker is doing it’s thing heat a pan over medium high heat. Add in the butter and let it melt. Whisk in the flour and let it cook for 2-3 minutes. Stir in the peppers. Slowly pour in the milk, whisking the whole time. Stir until the sauce thickens. Turn off the heat. Stir in the cheese until melted. 

Remove the Instant Pot lid. Stir the pepper jack cheese sauce into the Instant Pot. 

Serve and enjoy!

Notes/Tips

• Garnish with green onions, cilantro, diced avocado, tomatoes, sour cream or jalapeños for extra flavor.
• Serve with a green salad or some fresh fruit.
• Pepper jack cheese adds a mild kick. For a milder version, use Monterey Jack or cheddar cheese. Freshly shredded cheese melts smoother than pre-shredded cheese.
• I used my pink 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze portions for up to 2 months. The texture of the pasta may soften slightly after thawing.
• Other recipes you can make with bell peppers are Instant Pot Taco Stuffed Peppers and Slow Cooker Sweet and Sour Chicken.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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More Instant Pot recipes with elbow macaroni…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.