Instant Pot Macaroni and Cheese Recipe
This Instant Pot macaroni and cheese is a quick, simplified version of a beloved classic. Creamy, cheesy and absolutely delicious!
Servings: 6 servings
Calories: 713kcal
Equipment
Ingredients
- 1 lb elbow macaroni
- 2 cup low-sodium chicken broth
- 2 cup water
- 2 tbsp unsalted butter
- 1/2 tsp coarse kosher sea salt
- 1/2 tsp dried mustard
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1 1/2 cup whole milk
- 2 1/4 cup colby jack cheese grated
- 1 cup havarti cheese (mozzarella works too), grated
- 1/4 cup parmesan cheese grated
Instructions
- Add noodles, chicken broth, water, butter, salt, mustard, garlic, pepper, paprika, and cayenne pepper to the Instant Pot. Stir then close the lid.
- Turn the Instant Pot on MANUAL mode with high pressure selected for 5 minutes. Once cooked, allow for the pressure to release manually by switching the valve to venting (this usually takes about 5 minutes).
- Remove the lid and stir in the milk and blend of cheeses (keep Instant Pot on KEEP WARM setting). Continue stirring until the cheese has fully melted. Let the macaroni sit for 5 minutes before serving.
Nutrition
Serving: 6serving | Calories: 713kcal | Carbohydrates: 63g | Protein: 36g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 101mg | Sodium: 916mg | Potassium: 406mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1117IU | Vitamin C: 1mg | Calcium: 718mg | Iron: 2mg