Instant Pot Mac and Cheese
Classic comfort food that can now be made in the instant pot in under 20 minutes. Super rich, creamy, and delicious.
- 1 lb elbow macaroni
- 4 cups chicken stock
- 1/2 tsp onion powder
- 1/2 tsp granulated garlic
- 2 cups cheddar cheese
- 4 ounces cream cheese softened and cut into small pieces
- 2 tbsp butter
- 1/2 tsp dijon mustard
- 1 cup whole milk
- salt and pepper to taste
Add the elbow macaroni, butter, dijon mustard, onion powder, granulated garlic, and chicken stock to the instant pot.
Press the pressure cook function and cook for 3 minutes. Once the 3 minutes are up, release the steam completely and open the lid.
Add the cream cheese while stirring. Pour in the milk slowly while stirring and then add a handful of cheddar cheese at a time. Do not add the cheese all at once.
Season with salt and pepper and enjoy.
- Read the instant pot manual before using it.
- Do not drain the pasta.
- Incorporate the cheese slowly, not all at once.
Calories: 614kcal | Carbohydrates: 66g | Protein: 26g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 584mg | Potassium: 453mg | Fiber: 2g | Sugar: 7g | Vitamin A: 814IU | Vitamin C: 1mg | Calcium: 357mg | Iron: 2mg