Instant Pot Mac and Cheese
Ingredients
The base
-
2
cups
Water or Chicken Broth
-
2
Tbsp
Butter
-
¼
tsp
Salt
-
Pinch
Pepper
-
¼
tsp
Seasoned Salt
-
8
oz
Small Elbow Macaroni
-
1
cup
Sharp Cheddar Cheese, shredded
-
⅔
cup
Heavy Cream
Optional flavorings
-
2-3
dashes
Hot Sauce
-
½
tsp
Ground Mustard
Instructions
- Turn on the Sauté function and add water or broth to the inner liner.
- Add butter, salt, pepper, seasoned salt, and any optional ingredients; stir and bring to a simmer.
- Stir in the macaroni and close the lid, setting the steam release knob to Sealing.
- Cancel the Sauté function.
- Press the Pressure Cook button and set the time to 4 minutes.
- After cooking, perform a controlled Quick Release of the pressure.
- Once the pin drops, open the lid and stir the pasta, adjusting liquid if necessary.
- Add cheese and stir until melted.
- Stir in the heavy cream, taste, and adjust salt if needed.
- Let sit for a few minutes to thicken, adding reserved liquid if too thick.
Nutrition Facts (estimated)
Servings
3.5 cups
Calories
497
Total fat
30g
Total carbohydrates
41g
Total protein
22g
Sodium
800mg
Cholesterol
100mg
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