Instant Pot Mac and Cheese
from Tiffany at eatathomecooks.com
Servings: 8
Calories: 520kcal
Ingredients
- 16 oz. macaroni
- 4 cups water - pressure cooker version only
- 1 tsp. salt
- 1½ cups milk warmed
- 1½ cups half & half warmed
- 1 tsp. dry mustard
- pinch cayenne pepper
- 8 oz. cheddar cheese shredded
- 8 oz. Monterey Jack cheese shredded
- black pepper to taste
Instructions
- Stir macaroni, water, salt, mustard and cayenne pepper together in the pressure cooker.
- Lock the lid and select high pressure and set the timer for 4 minutes.
- Use a quick pressure release when the 4 minutes are up.
- Remove lid and stir in the milk and half & half.
- Turn on the "browning" setting and cook 1-3 minutes until thick, stirring often.
- Add the cheese a handful at a time, stirring to allow it to melt into the macaroni.
- Season with pepper and serve.
Nutrition
Calories: 520kcal | Carbohydrates: 47g | Protein: 24g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 615mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 0.4mg | Calcium: 533mg | Iron: 1.2mg