Instant Pot Recipes
Instant Pot Creamy Mac & Cheese
Description
"You'll never want to make regular mac and cheese again. No more need to boil noodles and dirty a bunch of dishes because all you need is an Instant Pot! it's the creamiest mac and cheese you'll ever have!"
Ingredients
- 1 lb dry macaroni noodles
- 4 cups water
- 4 tablespoons butter, diced
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (5 ounce) can evaporated milk
- 1⁄2 cup whole milk
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 3 ounces cream cheese, diced
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon chili powder or 1/4 teaspoon cayenne pepper
Directions
- Combine the pasta, water, butter, salt, mustard, garlic powder and onion powder in a 6-quart Instant Pot. Lock on the lid and set to pressure cook on high for 5 minutes. Allow the pressure to naturally release for 10 minutes, then manually release any residual pressure.
- Carefully open the lid and turn on the sauté function. Stir in the evaporated milk, whole milk, cheddar, mozzarella, cream cheese, black pepper and chili powder until the cheese has melted and is creamy. Turn off the pressure cooker and serve warm.
- Tip: If you want a golden brown topping, you can transfer the mac and cheese to a casserole dish. Top with cheese and bread crumbs, then place under the broiler until golden brown.
