Description
A quick and creamy mac and cheese made in an Instant Pot, ready in just 14 minutes!
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups water (or broth)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 cups sharp cheddar cheese
- 1 cup milk
- Salt and black pepper to taste
Instructions
- Gather all ingredients for easy access.
- Place elbow macaroni and water (or broth) into the Instant Pot.
- Add butter, garlic powder, onion powder, and smoked paprika, then close the lid and cook on manual for 4 minutes.
- Perform a quick release by opening the valve.
- Stir in sharp cheddar cheese and milk until creamy.
- Season with salt and pepper to taste and serve hot.
Notes
For a healthier version, use whole grain pasta and substitute cottage cheese for half of the cheddar.
- Prep Time: 10
- Cook Time: 4
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: mac and cheese, Instant Pot, comfort food, quick recipe