Instant Pot Mac and Cheese
Ingredients
The pasta
-
1
pound
uncooked pasta (elbow or cavatappi)
The sauce
-
3
tablespoons
butter
-
½-1
teaspoon
ground mustard
-
1
tablespoon
onion powder
-
1
tablespoon
garlic powder
-
1
teaspoon
creole seasoning
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
4
cups
low sodium chicken broth or water
-
12
ounces
canned evaporated milk or 1 ½ cups of whole milk (warm)
-
1
cup
freshly grated mozzarella cheese
-
2-3
cups
freshly shredded sharp cheddar cheese
-
1
cup
freshly grated gouda cheese
Instructions
- Add uncooked pasta, butter, mustard, onion powder, garlic powder, creole seasoning, salt, pepper, and chicken broth (or water) to the instant pot.
- Seal the lid on the pot and cook on high pressure for 4 minutes, then perform a quick release.
- Add warm milk and cheeses in about 4 handfuls, stirring in between each addition until smooth and creamy.
- Adjust seasoning to taste, sprinkle with parsley, and serve hot.
Nutrition Facts (estimated)
Servings
6-7
Calories
641
Total fat
28g
Total carbohydrates
66g
Total protein
31g
Sodium
752mg
Cholesterol
88mg
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