Instant Pot Mac and Cheese
Let me introduce you to better-than-boxed Instant Pot Mac and Cheese! It cooks even faster than packaged brands and uses real ingredients. Make extra for the kids - and the grown-ups, too!
Servings 4
Calories 389kcal
Equipment
- Cheese grater
Ingredients
- 8 oz elbow noodles
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 oz shredded Colby Jack cheese
- 6 oz evaporated milk
Instructions
- Add noodles, broth, and seasonings to Instant Pot
- Cover, seal, and set to high pressure for 3 minutes
- Once cooking is completed, perform a quick release
- Add in shredded cheese and milk and stir until melted and smooth
Notes
- Store mac and cheese in an airtight container in the fridge for up to 3-4 days.
- Add a splash of milk to loosen the sauce, then reheat gently on the stovetop or in the microwave in short intervals. Stir a few times during reheating until it is warmed through and the sauce is smooth again.
- Weigh the noodles to ensure the proper pasta-to-liquid ratio.
- You will get the creamiest texture by shredding your own cheese from the block.
- If there is too much broth left after cooking, stir the noodles a few times to let it absorb, or spoon some of it out before adding the other ingredients.
- Thicken the sauce with more cheese or let it sit for a few more minutes to thicken naturally as it cools.
Nutrition
Calories: 389kcal | Carbohydrates: 48g | Protein: 18g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 947mg | Potassium: 321mg | Fiber: 2g | Sugar: 6g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 323mg | Iron: 1mg