Instant Pot Macaroni & Cheese
Instant Pot macaroni and cheese is an easy, fuss free way to make the classic dish you know and love. With this recipe, you'll never go back to making mac n cheese any other way!
- 1 lb rotini pasta
- 4 cups chicken broth
- 2 cups shredded sharp cheddar
- 1- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup shredded colby jack cheese
- 1 tsp hot sauce
- 1 1/2 tbsp Dijon mustard
- 3/4 cup milk
- 2 tbsp butter
Add the pasta to the pot, then pour in the broth. Press the pasta down, as needed, so as much as is possible is submerged beneath the broth.
Cook the pasta for 5 minutes on high pressure.
Quick release the pressure, and once possible carefully remove the lid and stir the cooked pasta.
Add in the cheeses, milk, butter, and seasonings, stirring to combine.
Let everything rest for 2-3 minutes- this will allow the sauce to thicken.
Stir again to combine everything, and then ladle into bowls and serve.
Calories: 700kcal | Carbohydrates: 61g | Protein: 35g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1311mg | Potassium: 435mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1030IU | Vitamin C: 12mg | Calcium: 683mg | Iron: 2mg