Instant Pot Mac and Cheese
This Instant Pot Mac and Cheese is the best kind of comfort food. Incredibly easy and ready in less than 15 minutes!
Servings: 6 servings
Ingredients
- 12 ounce dried Macaroni or Elbow Pasta
- 2 cups reduced sodium Chicken Broth
- 1 cup Water
- 3 Tablespoon Butter
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Mustard powder
- 1/4 teaspoon ground Black Pepper
- 3 cups shredded Cheddar
- 1/2 cup Heavy Cream
Instructions
- Add pasta, chicken broth, water, butter, salt, garlic powder, onion powder, mustard powder and black pepper to the inner pot of the Instant Pot. Press the pasta gently with a spoon to submerge it, but don't mix it.
- Secure the lid and set the valve to sealing. Manually set to pressure cook for 4 minutes.
- Once the timer goes off and beeps, release pressure immediately by carefully turning the valve from sealing to venting. Let all the pressure release and open the lid.
- You'll see a little residual liquid in the pot which is normal. Mix in heavy cream and cheese in batches till you get a smooth, creamy sauce. Serve immediately.
Nutrition
Calories: 563kcal | Carbohydrates: 44g | Protein: 22g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 918mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1035IU | Calcium: 437mg | Iron: 1mg