Instant Pot Mac and Cheese
Servings: 8 people
Calories: 412cal
Equipment
Ingredients
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon dry mustard
- ½ teaspoon paprika
- freshly ground pepper to taste
- 16 ounces elbow macaroni
- 2 Tablespoons unsalted butter
- 1 cup shredded extra sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese
- 1 cup milk
Instructions
- Combine broth and seasonings in your Instant Pot and whisk together. Stir in the elbow macaroni.4 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1 teaspoon dry mustard, 1/2 teaspoon paprika, 16 ounces elbow macaroni, freshly ground pepper to taste
- Place lid on Instant Pot and set to sealing. Cook on manual function on high pressure for 5 minutes. When done, do a quick release.
- There may be a small amount of liquid left in the pot, do not drain. Immediately stir butter and all three cheeses into the hot macaroni. Continue stirring until the cheeses are completely melted.2 Tablespoons unsalted butter, 1 cup shredded extra sharp cheddar cheese, 1 cup shredded mozzarella cheese, 4 ounces cream cheese
- Stir milk into the macaroni gradually until loosened and creamy.1 cup milk
Notes
- Please do not use pre-shredded packaged cheese. This cheese is covered with an anti-caking agent that can cause your macaroni to become gritty. Get block cheese from the deli and shred it yourself.
- Measure out all refrigerated ingredients first (including the milk). These ingredients should be at room temperature when you mix them in.
- Cut the cream cheese and butter into cubes so it's easier to incorporate.
Nutrition
Serving: 1serving (1 cup) | Calories: 412cal | Carbohydrates: 46g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 989mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 0.02mg | Calcium: 241mg | Iron: 1mg
