This Instant Pot mac & cheese is easy to make and it's super creamy and delicious
Combine broth and seasoning in your Instant Pot and wisk together. Stir in the elbow macaroni.
Place lid on Instant Pot and set to "Seal". Pressure cook on high for 5 minutes (it will also take about 10 minutes to reach the pressure temp before the 5 minutes timer will initiate). When done, do a quick release.
There may be a small amount of liquid left in the pot, do not drain. Immediately stir butter and all three cheeses in the hot macaroni. Continue stirring until the cheeses are completely melted.
Stir milk in to the macaroni gradually until loosened and creamy.
An extra 1/2 -1 cup of cheddar cheese can be used to make it a little more cheesy. Add freshly ground pepper to taste and serve. Do not use store-grated cheese as it contains an anti-caking additive that prevents the cheese from melting as well. Freshly grated cheese is your best option. It is helpful to have set out the butter and cream cheese a few hours early so that they are close to room temperature when you add them to the macaroni.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (763g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1762 | ||
Calories from Fat: 1008 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112g | 149 % | |
Saturated Fat 38.1g | 190 % | |
Monounsaturated Fat 43.5g | ||
Polyunsanturated Fat 20.8g | ||
Cholesterol 521.7mg | 161 % | |
Sodium 788.7mg | 27 % | |
Potassium 1396.9mg | 37 % | |
Total Carbohydrate 45.6g | 13 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 43.7g | ||
Protein 134.4g | 192 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1762
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