Instant Pot Mac and Cheese
We all love the convenience of one pot macaroni and cheese, and this may just become your new family favorite recipe.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
- 16 oz. Elbow Macaroni Noodles (uncooked)
- 4 cups Chicken Broth
- 2 tbsp Butter
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 cups Cheddar Cheese (shredded)
- 1 cup Mozzarella Cheese (shredded)
- 1/2 cup Parmesan Cheese (shredded)
- 1 cup Milk
Add dry macaroni noodles, broth, butter, onion powder, garlic powder, salt, and pepper to the instant pot.
Set Pressure Cook to High Pressure, and timer for 6 minutes.
Do a quick release once completed.
Stir in the Cheddar, Mozzarella and Parmesan cheeses. Add the milk slowly until blended.
Calories: 428kcal | Carbohydrates: 44g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1008mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11.3% | Vitamin C: 10% | Calcium: 39% | Iron: 7%