Instant Pot Loaded Mac And Cheese Recipes
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
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 LOADED MAC AND CHEESE RECIPE
When you need a favorite picky eater recipe, this Instant Pot loaded Mac and cheese recipe will be your go to recipe.
Provided by Kristen Hills
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Add uncooked macaroni, chicken broth, onion powder, dry mustard, seasoning salt and pepper to the pressure cooker.
- Cover, set to sealing, and cook on high pressure for 5 minutes.
- Quick release pressure once cooking time is completed.
- Add cream cheese and butter to the macaroni and remaining water. Mix until combined.
- Stir in 1/2 cup milk and shredded cheese until cheese is melted and everything is well combined.
- For crumb topping, add butter and bread crumbs to a pan over medium-high heat and cook for a 2-3 minutes or until bread crumbs are golden brown, stirring constantly. Remove crumbs from heat and sprinkle on top of macaroni.
- Sprinkle chives and bacon crumbles on top of macaroni and serve.
Nutrition Facts : Calories 582 kcal, Carbohydrate 51 g, Protein 25 g, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 88 mg, Sodium 1067 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving
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THE BEST LOADED INSTANT POT MAC AND CHEESE RECIPE
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4.8/5 (6)Total Time 30 minsCategory Main CourseCalories 228 per serving
- Cook chopped bacon in the Instant Pot on Medium Saute until brown, stirring constantly. Remove the bacon along with all but 1 tablespoon of the grease. Set bacon aside, and refrigerate extra bacon grease for use another time. (Alternately, you can cook the bacon in the oven at 350 degrees while the macaroni is cooking in the Instant Pot, and chop it after cooking.)
- Add the macaroni and water to the pot. Cook on manual for 4 minutes. Do a careful quick release of the pressure.
- In a medium bowl, stir together the eggs, milk, mustard powder, paprika, and cayenne pepper. Pour the mixture into the Instant Pot and stir to combine. (The hot noodles will cook the egg mixture.) Stir in the grated cheese until melted. Add salt and pepper to taste.
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From pressurecookrecipes.com
Ratings 38Calories 647 per servingCategory Dinner, Lunch, Party Food, Side Dish
- Crisp Bacon Bits: Place bacon on a baking sheet lined with parchment paper. Place it on the middle rack of a preheated 400°F oven. Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes. Place them on a paper towel to absorb the excess fat. Cut into bacon bits.
- Pressure Cook Elbow Macaroni: Add 16 oz (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot. Close the lid and pressure cook at High Pressure for 4 minutes + Gradual Quick Release. Open lid carefully.*Pro Tip: There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy just in case.
- Prepare Crispy Breadcrumbs: While the macaroni is pressure cooking, heat a skillet over medium heat. Add 1 tbsp (15g) unsalted butter, 1 tbsp (15ml) olive oil, and ½ cup (31g) panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add kosher salt for seasoning.
- Mix Wet Ingredients: In a medium mixing bowl, beat 2 large eggs and mix in 1 tsp (2g) ground mustard, 1 tsp (5ml) Sriracha, and 12 oz (355ml) evaporated milk. Mix well.
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