Instant pot macaroni and cheese
In my opinion the best and most adaptable instant pot macaroni and cheese recipe.
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Servings: 6
Calories: 893kcal
Equipment
- Instant pot
Ingredients
- 2 tbsp Butter Salted or not depending on your preference. I use salted.
- 750 ml Chicken stock Vegetable stock can be used to make the meal vegetarian.
- 650 g Macaroni Whole wheat can be used - just add 1 minute to cooking time.
- 500 ml Milk I use semi-skimmed (2%), but skimmed would be ok.
- 1 tsp Smoked paprika
- 2 tsp Mustard Any mustard should be good.
- 1 Clove Garlic Crushed. Garlic salt would be ok if you don't have fresh.
- 1 tbsp Hot sauce I use Frank's. Optional
- Pepper to taste Optional
- 300 g Cheese I used grated mature cheddar or red Leicester.
- 40 g Parmesan Grated.
- 230 g Cream cheese I use full fat, but half fat would work.
Instructions
- Add the butter, chicken stock, macaroni, milk, smoked paprika, mustard, garlic, hot sauce and pepper to the instant pot and mix thoroughly.
- Set the instant pot to 4 minutes on high pressure. Leave under pressure for another 4 minutes and then perform a quick release (if you quick release earlier it can tend to splatter).
- Remove the lid and add the grated cheddar and parmesan followed by the cream cheese. Stir in well and leave to melt for a couple of minutes. Serve and enjoy.
Video
Nutrition
Calories: 893kcal | Carbohydrates: 92g | Protein: 37g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 121mg | Sodium: 872mg | Potassium: 598mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1485IU | Vitamin C: 2mg | Calcium: 598mg | Iron: 2mg