Hillbilly Pasta Bake

Hillbilly Pasta Bake–an easy Instant Pot recipe with seasoned ground beef, macaroni, tomato sauce, corn, cream cheese and mushrooms. A perfect weeknight dinner!

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Hillbilly Pasta Bake

I made this beef and macaroni recipe the other night and I have to say it was such a win! I loved that most of the ingredients were pantry staples I already had on hand, which made throwing it together super easy. The leftovers make a yummy next day lunch. We had some friends drop by while it was cooking, and one of them kept asking about the recipe. This one is a keeper! (Recipe adapted from Hillbilly Pasta Bake on Mr. Food).

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Onion
• Kosher salt
• Black pepper
• Garlic powder
• Beef broth–or water and Better than Bouillon
• Macaroni–or cavatappi, penne
• Tomato sauce
• Can sliced mushrooms–or 8 oz fresh sliced
• Frozen sweet corn–or canned corn
• Cream cheese
• Ketchup

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper and garlic powder.

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

Sprinkle in the macaroni. Pour the tomato sauce evenly over the macaroni. Dump in the mushrooms, corn and cream cheese. 

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 5-10 minutes and then move valve to venting and remove the lid. 

Stir in ketchup. 

Serve and enjoy!

Notes/Tips

• Serve with a green salad, caesar salad or cucumber and tomato salad.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• If you want it extra creamy, add a little more cream cheese or even a splash of milk at the end.
• Stir in shredded cheddar, mozzarella, or Parmesan right before serving for an extra layer of flavor.
• Add a pinch of crushed red pepper flakes or smoked paprika if you want a little kick.
• If you don’t like mushrooms you can leave them out. Sub in some zucchini or green peppers.
• You can use Banza chickpea pasta instead of regular macaroni to make it a little higher in fiber and protein.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with frozen corn are Busy Wife Delight and Holy Moly Casserole.

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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*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.