Instant Pot Mac and Cheese Recipe
Instant Pot Mac And Cheese is a ONE POT, creamy, cheesy macaroni dinner made in less than 20 minutes!
Servings: 6 servings
Ingredients
- 4 cups water (you can also use vegetable broth)
- 1 pound elbow macaroni
- salt and fresh ground pepper to taste
- 1 can (12-ounces) can evaporated milk
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 teaspoon dry mustard powder
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1 1/2 cups shredded low fat mild Cheddar
- 1 1/2 cups shredded reduced fat colby cheese
- dried parsley for garnish (optional)
- sliced green onions for garnish (optional)
Instructions
- Combine water, macaroni, salt and pepper in the instant pot; stir and lock the lid.
- Set the steam release knob to the sealing position and set to pressure cook on HIGH for 4 minutes.
- After the pressure cook cycle ends, do a quick release. Careful of any remaining steam.
- Remove the lid and set the Instant Pot to saute.
- Stir in the evaporated milk and butter. If it looks like it needs more liquid, add a few tablespoons water.
- Stir in minced garlic, mustard powder, cayenne pepper, and chili powder.
- Add cheeses, a little bit at a time, stirring until all the cheese is completely melted and combined.
- Garnish with parsley and green onions.
- Serve immediately.
Notes
- Instant Pot Models may vary: please refer to your manufacturer's guide for exact instructions on locking the lid and about quick release.
- If you do not have evaporated milk, you can also use 1 cup whole milk, OR 1 cup half & half, OR 1 cup heavy cream.
Nutrition
Serving: 1bowl | Calories: 520kcal | Carbohydrates: 63g | Protein: 27g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 447mg | Potassium: 400mg | Fiber: 2g | Sugar: 8g | Vitamin A: 680IU | Vitamin C: 1.2mg | Calcium: 512mg | Iron: 1.5mg
