Go Back
–+ servings
Print Recipe Add to Collection
No ratings yet

Instant Pot Mac and Cheese

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Servings: 3 to 4
Calories: 694kcal

Ingredients

  • 8 oz. macaroni
  • 2 cups water
  • ½ tsp. salt
  • ½ tsp. dry mustard
  • pinch cayenne pepper
  • ¾ cups milk
  • ¾ cups half & half
  • 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: 694kcal | Carbohydrates: 63g | Protein: 32g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 102mg | Sodium: 820mg | Potassium: 395mg | Fiber: 3g | Sugar: 6g | Vitamin A: 982IU | Vitamin C: 1mg | Calcium: 708mg | Iron: 2mg