Description
Creamy and flavorful Instant Pot Mac and Cheese made with a blend of cheddar, mozzarella, and Parmesan cheese, creating the perfect comfort food dish for any occasion.
Ingredients
Units
Scale
Mac and Cheese:
- 16 ounces Uncooked Elbow Macaroni
- 4 cups Chicken Broth
- 2 Tablespoons Butter
- 1 Teaspoon Hot Pepper Sauce
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Salt
- 2 cups Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Shredded Parmesan Cheese
- 1/2 –1 cup Milk
Instructions
- Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
- Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
Notes
- NOTE ABOUT MEASURING: This recipe calls for one 16 ounce box of dried elbow macaroni, which equals 4 cups dry measure.
- SOME CHEESE NOTES: Mozzarella can be stringy, so adjust cheese choices as desired. Add cheese in batches for best texture. Experiment with different cheese combinations.
- For milk, start with 1/2 cup and adjust up to 1 cup for desired consistency.
Nutrition
- Serving Size: 1 Cup
- Calories: 206 kcal
- Sugar: 1g
- Sodium: 966mg
- Fat: 17g
- Saturated Fat: 10g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 52mg
