Instant Pot Mac and Cheese
fromtasteofhome.comwww.tasteofhome.com/recipes/instant-pot-mac-and-cheese
An Instant Pot mac and cheese recipe is one of the fastest ways to get comfort food on the table. It calls for just six ingredients and comes together in under 30 minutes.
Ingredients
Instructions
In a 6-quart electric pressure cooker, add the first four ingredients in order: elbow macaroni, chicken broth, butter and Velveeta. Do not stir. Lock the lid. Close the pressure-release valve. Adjust to pressure-cook on high for seven minutes.
Let the pressure release naturally for five minutes, then quick-release any remaining pressure.
Stir the pasta so the cheesy sauce evenly covers the noodles. Gradually stir in the cream and pepper. Editor's Tip: The heavy cream is added after the pressure-cooking. If cooked under pressure, the cream would curdle.
Nutrition
- Calories
- 1009 calories
- Fat Content
- 62g fat (38g saturated fat)
- Cholesterol Content
- 184mg cholesterol
- Sodium Content
- 1470mg sodium
- Carbohydrate Content
- 90g carbohydrate (9g sugars
- Fiber Content
- 4g fiber)
- Protein Content
- 27g protein.
