Instant Pot Macaroni and Cheese
Drool-worthy comfort food just got that much easier! Ditch the box and make your own creamy, cheesy mac n cheese in minutes in your pressure cooker!
Servings 8 servings
- 16 oz. elbow macaroni
- 4 cups chicken stock Vegetable stock would be a vegetarian substitute.
- 1 cup half 'n half you can substitute milk or heavy cream
- 2 cups cheddar cheese shredded
- 1 cup Italian cheese blend I used a pre-shredded-packaged cheese
- 3-4 tbsp butter
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/4 tsp pepper
- pinch red pepper flakes
Add the macaroni, chicken stock and all of the spices (salt, dry mustard, pepper and red pepper flakes) to the instant pot.
Close the lid, set the valve to seal. Set on manual for 5 minutes.
When the pressure cooker timer goes off, quick release.
Remove the lid and stir in the butter, cheese and milk until the cheese is melted and it's creamy.
Calories: 534kcal | Carbohydrates: 49g | Protein: 25g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 599mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 0.5mg | Calcium: 308mg | Iron: 1.2mg