Instant Pot Mac and Cheese
This easy instant pot mac and cheese recipe is so creamy and delicious!
Servings: 6
Ingredients
- 2 1/2 cups uncooked elbow macaroni noodles
- 2 cups vegetable broth or chicken broth
- 1 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons butter cut into cubes
- 2 cups cheddar cheese freshly grated
- 1 cup parmesan cheese freshly grated
- 1/3 cup heavy cream
Instructions
- Add the uncooked macaroni noodles, vegetable broth, water, butter, garlic powder, pepper, and salt to the Instant Pot.
- Place the lid on the pot and set to sealing. Cook on manual function for 4 minutes.
- Once the 4 minutes is up, do a quick release. Allow the pin to drop completely before safely removing the lid.
- Add the heavy cream and cheese and stir until melted and creamy
Video
Notes
It is important to use freshly grated cheese. We used 2 cups of freshly grated sharp cheddar cheese and 1 cup of freshly grated parmesan cheese, but you can use any kind of cheeses that you like
Nutrition
Calories: 535kcal | Carbohydrates: 47g | Protein: 23g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 978mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1044IU | Vitamin C: 0.1mg | Calcium: 488mg | Iron: 1mg