Instant Pot Mac and Cheese
Craving some classic comfort food? Try making Instant Pot Mac and Cheese! This dish is simple to make and can be ready in no time using your pressure cooker. Whether you are looking for a side dish for your next meal or an easy snack, this mac and cheese will hit the spot!
Equipment
Ingredients
- 1 (16 oz ) box elbow macaroni
- 2 cups chicken broth
- 2 cups water
- ½ tsp salt
- ½ tsp garlic
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- 3 tbsp unsalted butter
- 2 cups sharp cheddar cheese (freshly grated)
- 1 cup Monterey jack cheese
- 1 cup milk
Instructions
- Add macaroni, chicken broth, water, salt, garlic, onion powder, paprika, and black pepper to the Instant Pot. Mix until well combined.
- Place the lid on Instant Pot and set the valve to sealing. Select pressure cook high, high pressure. Set a time to cook for 5 minutes.
- When the macaroni is finished cooking, use the quick pressure release method, turn off the Instant Pot and open the valve to release pressure. Wait until the valve drops, and carefully remove the lid.
- Immediately stir butter and both kinds of cheese into the hot macaroni. Continue stirring until the cheeses have completely melted.
- Then, slowly stir in the milk until well combined.
- Serve while hot and enjoy!
Nutrition
Calories: 229kcalCarbohydrates: 3gProtein: 12gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 57mgSodium: 648mgPotassium: 95mgFiber: 0.1gSugar: 2gVitamin A: 584IUVitamin C: 0.5mgCalcium: 350mgIron: 0.2mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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