Instant Pot Mac and Cheese
This is the easiest Instant Pot Mac and Cheese ever! Quick, packed with cheese, and creamy, you’re going to want to make this daily!
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Servings: 5 servings
Ingredients
- 454 grams elbow macaroni
- 4 cups chicken stock or vegetable
- ½ tbsp paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ½ to 1 cup milk
- 1½ cups shredded cheddar cheese
- 1½ cups asiago cheese
- ½ cup parmesan cheese
Instructions
- In the Instant Pot, add in the elbow macaroni, chicken stock, paprika, onion powder, garlic powder, and salt.
- Place the lid on, set to sealing, and pressure cook for 5 minutes. Quick release when done.
- Add a splash of milk (I start with ¼ cup) and start mixing in the cheese to the cooked macaroni. Stir in ½ cup of cheese at a time, making sure the cheese has melted before adding in more. Add in more milk if necessary.
Video
Notes
I used 1 box of Brilla Cut Macaroni which is 454 grams
Nutrition
Serving: 1serving | Calories: 728kcal | Carbohydrates: 80g | Protein: 40g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 1619mg | Potassium: 553mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1042IU | Vitamin C: 1mg | Calcium: 777mg | Iron: 2mg