Instant Pot Mac and Cheese Recipe
Instant Pot Mac and Cheese- creamy, cheesy, and comforting, this Instant Pot Mac and Cheese Recipe is cooked entirely in the Instant Pot and couldn't be easier to make. Enjoy this delicious space-saving side dish for the holidays, as a last-minute dinner, or whenever you feel like channeling your inner-child with a big bowl of cheese-covered noodles.
Servings: 6 servings
Calories: 587kcal
Ingredients
- 1 pound elbow macaroni
- 4.5 cups water
- 4 tablespoon butter
- 1 teaspoon cracked black pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon hot sauce - optional
- 3 ounces cream cheese
- 1 cup warm milk - plus more as needed
- 1 cup sharp cheddar - shredded
- 1 cup mozzarella - shredded
- ½ cup parmesan - shredded
- Fresh chopped parsley - to garnish
- Crumbled Goat Cheese - for serving, optional
Instructions
- Add the uncooked macaroni, water, butter, salt, pepper, garlic powder, and hot sauce (if desired) to the Instant Pot.
- Place the lid on the pot and seal. Cook on MANUAL or PRESSURE COOKER function, high pressure for 5 minutes.
- After the 5 minutes, do a quick release and remove the lid when the pin drops. Immediately stir the noodles.
- Stir in the cream cheese and milk until combined, followed by the cheeses. Add additional milk or water, if needed.
- Garnish with fresh parsley and crumbled goat cheese, if desired. Enjoy!
Notes
Originally published October 30, 2018
Nutrition
Calories: 587kcal | Carbohydrates: 60g | Protein: 23g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 569mg | Potassium: 282mg | Fiber: 2g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 1.7mg | Calcium: 412mg | Iron: 1.3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2024 The Forked Spoon