Instant Pot Mac and Cheese
Hassle-free INSTANT POT MAC and CHEESE makes a great comfort food during the holidays without too much labor in the kitchen. A delightful cheesy creamy dish that you can eat as is or as a side to any of your favorite main courses. You won’t regret making this yummy treat especially when everything gets so crazy busy in the kitchen!
Servings 6 - 7 people
Calories 641 kcal
1 pound uncooked pasta , elbow or cavatappi 3 tablespoons (44.36 g) butter ½ -1 teaspoon ground mustard 1 tablespoon (7 g) onion powder 1 tablespoon (7 g) garlic powder 1 teaspoon (4 g) creole seasoning ½ teaspoon salt ½ teaspoon pepper 4 cups low sodium chicken broth or water 12 ounces canned evaporated milk, or 1 ½ cups of whole milk (warm) 1 cup (100 g) freshly grated mozzarella cheese 2-3 cups (226 - 339 g) freshly- shredded sharp cheddar cheese 1 cup (100 g) freshly grated gouda cheese salt and pepper, to taste
Cook the pasta Add uncooked pasta, butter, mustard, onion powder, garlic powder, creole seasoning salt and pepper, and chicken broth (or water) to the instant pot. Place the lid on the pot and set to sealing. Cook on high pressure for 4 minutes then do a quick release. Make the sauce Add milk (warm) and then add the cheeses in about 4 handfuls, stirring in between each addition until it is smooth and creamy. Adjust seasoning to taste, sprinkle with parsley and serve hot.
Turn off your Instant Pot. This will prevent any possible overcooking due to the “keep warm” function of the Instant Pot. You can also use provolone and parmesan cheese.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 641 kcal | Carbohydrates: 66 g | Protein: 31 g | Fat: 28 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 88 mg | Sodium: 752 mg | Potassium: 556 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 876 IU | Vitamin C: 2 mg | Calcium: 546 mg | Iron: 2 mg