Instant Pot Mac and Cheese
from Tiffany at eatathomecooks.com
Servings: 4
Calories: 2081kcal
Ingredients
- 8 oz. macaroni
- 2 cups water - pressure cooker version only
- ½ tsp. salt
- ¾ cup milk warmed
- ¾ cup half & half warmed
- ½ tsp. dry mustard
- pinch cayenne pepper
- 4 oz. cheddar cheese shredded
- 4 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: 2081kcal | Carbohydrates: 189g | Protein: 97g | Fat: 103g | Saturated Fat: 63g | Cholesterol: 305mg | Sodium: 2459mg | Potassium: 1186mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2945IU | Vitamin C: 1.7mg | Calcium: 2124mg | Iron: 4.8mg