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 ounces dried macaroni or elbow pasta
- 2 cups reduced-sodium chicken broth
- 1 cup water
- 3 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon mustard powder
- ¼ teaspoon ground black pepper
- 3 cups shredded cheddar
- ½ cup heavy cream
Instructions
- Add 12 ounces dried macaroni or elbow pasta, 2 cups reduced-sodium chicken broth, 1 cup water, 3 tablespoons butter, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon mustard powder, and ¼ teaspoon ground 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 ½ cup heavy cream and 3 cups shredded cheddar in batches till you get a smooth, creamy sauce. Serve immediately.
Nutrition
Calories: 563kcal | Carbohydrates: 45g | Protein: 22g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 929mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1033IU | Vitamin C: 0.1mg | Calcium: 432mg | Iron: 1mg
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