INSTANT POT MAC AND CHEESE
This Instant Pot Mac and Cheese is your go-to meal when you are in a rush to get a meal on the table.
Provided by Aimee Geroux
Categories Dinner
Time 11m
Yield 3-4
Number Of Ingredients 7
Steps:
- Pour macaroni and water into Instant Pot.
- Add sliced butter on top of macaroni and chicken broth or water.
- Close the lid on your Instant Pot and set on manual pressure, high for 6 minutes.
- Once the time is up, turn off your Instant Pot and quick release the pressure.
- Remove lid from IP and fold in the cheese and milk into the cooked macaroni.
- Stir until cheese is completely melted into the pasta.
- Serve in individual bowls and garnish with parsley and parmesan cheese.
Nutrition Facts : Calories 587 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 36 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1304 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
5-INGREDIENT INSTANT POT MAC AND CHEESE
We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
- Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.
INSTANT POT® MAC AND CHEESE
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
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
BEST-EVER INSTANT POT MAC AND CHEESE
Make and share this Best-Ever Instant Pot Mac and Cheese recipe from Food.com.
Provided by AmyZoe
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the instant pot.
- Place the lid on the pot and set to sealing. Cook on manual function high pressure for 5 minutes. Then, do a quick release.
- Add the milk, then the cheese to the pot in 3-4 handfuls at a time. Stir in between each addition until smooth and creamy. Season as desired.
Nutrition Facts : Calories 463.4, Fat 19.3, SaturatedFat 11.4, Cholesterol 56, Sodium 929.7, Carbohydrate 47.6, Fiber 2, Sugar 2.3, Protein 23.5
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- Add macaroni, water or chicken broth, butter, mustard powder, cayenne pepper, black pepper, and salt to Instant Pot.
- When cooking time is done, turn valve to 'venting' to do a quick release of pressure. (Leaving it to do a natural release will overcook noodles.)
- Once pressure has released, remove lid and add cream, cheddar, and gruyere cheese. Stir until melted, and taste and adjust seasoning as needed. Serve and enjoy!
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