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Instant pot mac and cheese

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Ingredients

Adjust Servings:
16 oz (450g) Elbow macaroni
4 cups (950ml) Water or chicken broth
2 cups (475ml) Whole milk
4 tablespoons (60g) Unsalted butter
1 teaspoon Salt
1/2 teaspoon (optional) Garlic powder
1/2 teaspoon (optional) Mustard powder
3 cups (300g) (cheddar works well, but you can mix different types for more flavor) Shredded cheese
1/2 cup (120ml) (optional, for extra creaminess) Heavy cream
Salt and pepper to taste

Nutritional information

385kcal
Calories
45g
Carbohydrates
22g
Protein
12g
Fat

Instant pot mac and cheese

Cuisine:
  • 10 minutes
  • Serves 6
  • Easy

Ingredients

Directions

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  1. Place the macaroni, water or broth, butter, salt, garlic powder, and mustard powder (if using) in the Instant Pot.
  2. Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
  3. Once the cooking time is complete, do a quick pressure release by carefully turning the valve to venting.
  4. Once the pressure has released and the float valve drops, carefully open the lid.
  5. Stir in the milk, shredded cheese, and heavy cream (if using) until the cheese is melted and the sauce is smooth.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with extra cheese if desired.
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