Instant Pot Mac and Cheese
from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Servings: 6 to 8
Calories: 694kcal
- 16 oz. macaroni
- 4 cups water
- 1 tsp. salt
- 1 tsp. dry mustard
- pinch cayenne pepper
- 1½ cups milk
- 1½ cups half & half
- 8 oz. cheddar cheese shredded
- 8 oz. Monterey Jack cheese shredded
- black pepper to taste
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.
Calories: 694kcal | Carbohydrates: 63g | Protein: 32g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 102mg | Sodium: 820mg | Potassium: 401mg | Fiber: 3g | Sugar: 6g | Vitamin A: 982IU | Vitamin C: 1mg | Calcium: 710mg | Iron: 2mg