Instant Pot Mac and Cheese
Ingredients
The pasta and liquids
-
2 ¼
cups
water
-
1
14.5 oz can
low-sodium chicken broth
-
16
oz
dry elbow macaroni pasta
Seasoning and fats
-
1
tsp
salt
-
1
tsp
freshly ground black pepper
-
½
cup
half and half
-
3
Tbsp
unsalted butter
The cheese
-
8
oz
shredded sharp cheddar cheese
-
4
oz
shredded gruyere cheese
Instructions
- Pour water and chicken broth into the Instant Pot, add pasta, and season with salt before stirring.
- Secure the lid, set the valve to sealing, and cook on manual pressure for 3 minutes.
- After cooking, perform a quick release of pressure and remove the lid once the steam has stopped.
- Add butter and half and half, then gently toss until the butter melts.
- Stir in the cheeses and let it rest for 1 minute before tossing until melted.
- If necessary, thin with more half and half and serve warm with pepper.
Nutrition Facts (estimated)
Servings
8
Calories
444
Total fat
21g
Total carbohydrates
43g
Total protein
20g
Sodium
300mg
Cholesterol
62mg
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