Instant Pot Mac and Cheese
Instant Pot Mac and Cheese couldn't be easier to make and is so creamy!
- 16 ounces elbow macaroni
- 4 cups chicken broth or vegetable broth
- 2 Tbsp butter
- 1 1/2 tsp dijon mustard or regular mustard
- 1 tsp hot sauce optional
- 1/2 tsp salt
- 1/2 tsp onion powder optional
- 1/2 tsp garlic powder optional
- 1/2 tsp ground black pepper
- 3 cups grated Cheddar Cheese
- 1/2 cup grated Parmesan Cheese
- 1/2 cup milk
In the inner pot of an Instant Pot, combine macaroni, chicken broth, butter, mustard, hot sauce, and spices.
Put the lid on the pot and set the valve to the sealing position. Set to pressure cook on high for 5 minutes.
After the time is up do a quick release. Have a towel ready because there might be some liquid spraying. If there is extra liquid, put the lid back on and let sit for 2 minutes.
Add 1/4 cup of milk, then stir in handfuls of cheese at a time and stir until smooth and melted. Add more milk if needed. Adjust seasoning to taste and serve immediately.
Calories: 601kcal | Carbohydrates: 60g | Protein: 29g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 1328mg | Potassium: 387mg | Fiber: 2g | Sugar: 3g | Vitamin A: 789IU | Vitamin C: 12mg | Calcium: 548mg | Iron: 2mg