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.
Servings 8
Calories 428kcal
Ingredients
- 16 oz. Elbow Macaroni Noodles (uncooked)
- 4 cups Chicken Broth
- 2 tablespoon Butter
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 cups Cheddar Cheese (shredded)
- 1 cup Mozzarella Cheese (shredded)
- ½ cup Parmesan Cheese (shredded)
- 1 cup Milk
Instructions
- 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.
Nutrition
Calories: 428kcal | Carbohydrates: 44g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1008mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 8.3mg | Calcium: 390mg | Iron: 1.3mg