Instant Pot Macaroni and Cheese
I've always loved this easy way to make a delicious pot of mac and cheese!
Servings: 8 servings
Ingredients
- 16 ounces (4 cups) uncooked elbow or shell macaroni
- 2 cups low sodium chicken broth
- 2 cups water
- 3 tablespoons unsalted butter, cut into chunks
- 1½ teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups shredded sharp cheddar cheese
- 1½ cups shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 1½ cups (or more) half and half cream, warmed
Instructions
- To the Instant Pot, add the macaroni, water and chicken broth. Set the Instant Pot to "sealing," and then cook on manual, high pressure for 4 minutes with a "quick release" following.
- Open the Instant Pot and stir in the butter, Dijon, salt and pepper. Stir in the cheeses a little at a time. Stir in ½ cup of the cream. You want the cheese to be completely melted and the consistency to be nice and creamy. Add more cream as needed.
Notes
- To make this recipe vegetarian, use vegetable broth instead of chicken broth.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 45g | Protein: 20g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 765mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 615IU | Vitamin C: 0.1mg | Calcium: 397mg | Iron: 1mg