Instant Pot Mac and Cheese
Ingredients
The base
-
4
cups
Water or Low Sodium Chicken Broth
-
3
Tablespoons
Butter, unsalted
-
¾
teaspoon
Kosher Salt
-
½
teaspoon
Pepper
-
¾
teaspoon
Garlic Powder
-
¼
teaspoon
Ground Mustard (optional)
-
A Few Dashes
Hot Sauce (optional)
-
16
oz
Macaroni Pasta
The cheese
-
2
cups
Shredded Sharp Cheddar Cheese
-
1
cup
Shredded Monterey Jack or Mozzarella Cheese
-
¼
cup
Shredded Parmesan Cheese
The creaminess
-
½ - 1
cup
Milk (or half and half, evaporated milk)
Instructions
- Add water or broth, butter, salt, pepper, garlic powder, ground mustard, and hot sauce to the Instant Pot.
- Stir in the pasta and close the lid, setting the steam release knob to Sealing.
- Press the Manual (or Pressure Cook) button and set for 4 minutes.
- After cooking, perform a Controlled Quick Release of the pressure.
- Once the pressure is released, stir the contents and adjust liquid if necessary.
- Add cheeses one cup at a time, stirring until melted.
- Stir in milk until the desired creaminess is achieved.
- Adjust salt to taste and let sit briefly if too saucy.
- Serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
497
Total fat
25g
Total carbohydrates
45g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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