Instant Pot® Mac and Cheese
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Description
Try this quick-and-easy electric pressure cooker macaroni and cheese recipe--let the Instant Pot® do the work.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 quart chicken stock
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ½ teaspoon liquid smoke flavoring
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter
- 1 cup milk
- 8 ounces shredded Cheddar cheese
- 1 cup grated Parmesan cheese
Directions
- 1. Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- 2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
- 3. Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.
Nutrition Facts
serving: 10 servings
calories: 332.8 kcal
carbohydrates: 35.9 g
protein: 15.7 g
saturated fat: 8.2 g
cholesterol: 39.2 mg
sodium: 681.1 mg
fiber: 1.6 g
sugar: 2.8 g
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