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Extra Creamy Mac and Cheese
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Extra Creamy Instant Pot Mac and Cheese

Creamy Homemade Mac and Cheese made in Instant Pot
Course Side Dish
Cuisine American
Keyword Cheese, creamy, instant pot, macaroni
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 People
Calories 495kcal

Equipment

  • Pressure Cooker

Ingredients

  • 1 1 lb Box Macaroni Pasta I used elbows
  • 4 Cups Chicken Broth Water can be used
  • 4 Tbsp Butter I use salted
  • 1 tsp Ground Mustard
  • 1 tsp Black Pepper
  • ½ teaspoon Garlic Powder
  • 1 5 oz Can Evaporated Milk
  • 4 Cups Shredded Sharp Cheese
  • 2 Cups Shredded Mozzarella Cheese
  • parsley for garnish optional

Instructions

  • Add macaroni, broth, butter, pepper, mustard, and garlic powder to Instant pot Insert
  • Close and Lock Lid - Pressure Cook for 5 Minutes on High - Quick Release
  • Add Evaporated Milk and Half of The Cheese- Stir Vigorously Until Well Blended - Add Remaining Cheese and Any Add-Ins.(Meat or Veggies) Garnish With Parsley and Serve Immediately.
  • Leftovers can be stored in an airtight container for 3-4 days

Notes

Calories are figured to the best of my ability , I am not a dr or nutritionist . I use a dietary ap to figure 

Nutrition

Serving: 1cup | Calories: 495kcal | Carbohydrates: 3g | Protein: 28g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1342mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1246IU | Vitamin C: 11mg | Calcium: 746mg | Iron: 1mg