Description
Creamy and delicious, this Instant Pot Mac and Cheese is a quick and easy meal that the whole family will love. With a perfect blend of cheddar, mozzarella, and parmesan cheeses, this dish is sure to become a favorite comfort food.
Ingredients
Units
Scale
Mac and Cheese:
- 16 ounces Uncooked Elbow Macaroni
- 4 cups Chicken Broth
- 2 Tablespoons Butter
- 1 Teaspoon Hot Pepper Sauce
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Salt
- 2 cups Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Shredded Parmesan Cheese
- 1/2 - 1 cup Milk
Instructions
- Add Ingredients to Instant Pot: Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. Place the lid on the pot and set to sealing.
- Cook Under Pressure: Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
- Add Cheese and Milk: Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
Notes
- NOTE ABOUT MEASURING: This recipe calls for one, 16 ounce box of dried elbow macaroni. If you are measuring from a large bag, this is equal to 4 cups dry measure. The 16 ounces is also equal to 453 grams.
- Some people say that they find mozzarella stringy. If you prefer a different texture, use alternative cheese or all cheddar. Add cheese in batches, stirring well between each addition.
- Experiment with cheese combinations to suit your taste preferences.
- Start with 1/2 cup of milk and adjust up to 1 cup for desired consistency.
Nutrition
- Serving Size: 1 Cup
- Calories: 206 kcal
- Sugar: 1g
- Sodium: 966mg
- Fat: 17g
- Saturated Fat: 10g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 52mg
