Instant Pot Macaroni and Cheese
Instant Pot Macaroni and Cheese is rich and creamy and made with real cheese. No Velveeta and no evaporated milk in this one, baby. And it's all made easy in the Instant Pot.
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Servings: 12 servings
Calories: 386kcal
Ingredients
- 1 pound elbow macaroni
- 4 cups water
- 4 Tbsp butter
- 2 tsp salt
- ½ tsp black pepper
- 1 cup heavy cream
- 8 oz sharp cheddar cheese, freshly shredded
- 8 oz smoked gouda cheese, freshly shredded
Directions
- In inner pot of 6-qt Instant Pot, combine pasta, water, salt, pepper, and butter. Place lid on Instant Pot and set valve to sealing. Set to Manual High Pressure for 4 minutes. When time is up, do a quick release.
- Set Instant Pot to warm setting and add both kinds of cheese and heavy cream. Stir gently to combine. Serve warm.
Notes
Diabetic substitutions:
- Try replacing the heavy cream with evaporated skim milk
- Reduce salt
- Try using less cheese
Equipment
Nutrition Facts
Serving: 1 grams | Calories: 386 kcal | Carbohydrates: 30 g | Protein: 15 g | Fat: 23 g | Saturated Fat: 13 g | Cholesterol: 69 mg | Sodium: 718 mg | Fiber: 1 g | Sugar: 2 g
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