Description
Indulge in this creamy Instant Pot Mac and Cheese that brings childhood nostalgia to the dinner table with rich flavors and a touch of festive spice.
Ingredients
Scale
- 3 cups elbow macaroni
- 4 cups water or vegetable broth
- 1 tsp salt (for pasta)
- 2 tbsp unsalted butter
- 8 oz cream cheese (softened)
- 2 cups shredded cheddar cheese (sharp and mild blend)
- 1 tsp mustard powder
- 1 tsp garlic powder
- ½ cup panko breadcrumbs (optional)
Instructions
- Gather all your ingredients to streamline the cooking process.
- Place elbow macaroni, water (or broth), and salt into the Instant Pot.
- Secure the lid and set the pot to high pressure for 4 minutes.
- Once cooking is complete, carefully perform a quick release of steam before opening the lid.
- Add butter, cream cheese, mustard powder, garlic powder, and cheddar cheese to the pot.
- Stir until everything is melted and well combined.
- Transfer mac and cheese to bowls or plates. If desired, sprinkle panko breadcrumbs on top for added crunch.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: - For added flavor, sauté onions or garlic in the pot before adding water and pasta. - Feel free to experiment with different cheeses for unique flavors. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat with a splash of milk for creaminess.