Instant Pot Mac And Cheese
Instant pot mac and cheese without flour or roux or eggs is super easy to make one pot pasta dish that is creamy and delicious!
Servings 8
Calories 525kcal
Ingredients
- 16 oz elbow macaroni
- 4 cups water
- 3 cups shredded cheese I used Mexican cheese blend
- salt adjust to taste
- 1 teaspoon onion powder
- ½ cup dried minced onion optional
- 1 teaspoon garlic powder
- 1 cup whole milk chilled may need little more
- ½ cup heavy cream chilled
- 4 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Place the elbow macaroni pasta in the instant pot.
- Also add salt, minced onion, garlic powder and onion powder to the instant pot.
- Add the water and mix well to combine with the pasta and seasonings.
- Place the butter (preferrably sliced) on top.
- Close the instant pot with lid in sealing position, cook in high pressure for one minute.
- When the cooking is done, press the cancel button and let the pressure release naturally for about 14 minutes.
- Once it's done, carefully release the remaining pressure manually and gradually.
- Once the pressure is all released, carefully open the instant pot.
- Add olive oil, chilled heavy cream and milk, gently mix in to combine with the pasta.
- Add the shredded cheese also to the instant pot and mix to combine. Enjoy the delicious and creamy mac and cheese with any sides like vegetables, corn or just enjoy it as it is!
Notes
Mac and cheese absorbs the sauce and thickens as it sits for more time.
To keep it creamy, add a little more chilled milk or cream (about 2 to 3 tablespoons) as it cools down to maintain the consistency of the dish.
Nutrition
Calories: 525kcal | Carbohydrates: 48g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 326mg | Potassium: 287mg | Fiber: 2g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 3mg | Calcium: 352mg | Iron: 1mg