Instant Pot Creamy Mac Cheese Recipes

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INSTANT POT® MAC AND CHEESE



Instant Pot® Mac and Cheese image

Try this quick-and-easy electric pressure cooker macaroni and cheese recipe--let the Instant Pot® do the work.

Provided by Michael Beatty

Categories     Side Dish

Time 40m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
1 quart chicken stock
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon liquid smoke flavoring
½ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons butter
1 cup milk
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

Steps:

  • Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
  • Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 35.9 g, Cholesterol 39.2 mg, Fat 13.8 g, Fiber 1.6 g, Protein 15.7 g, SaturatedFat 8.2 g, Sodium 681.1 mg, Sugar 2.8 g

INSTANT POT CREAMY MAC & CHEESE



Instant Pot Creamy Mac & Cheese image

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!

Provided by Jonathan Melendez

Categories     Cheese

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 533.9, Fat 27.8, SaturatedFat 16.6, Cholesterol 85.4, Sodium 760.8, Carbohydrate 47.2, Fiber 2, Sugar 3.1, Protein 23.2

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