Instant Pot Mac and Cheese
Servings: 8 Servings
Ingredients
- 16 ounces elbow noodles
- 4 tablespoons unsalted butter
- 4 cups water
- 1 cup evaporated milk
- 1 teaspoon ground mustard
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- 8 ounces yellow cheddar cheese shredded
- 8 ounces white cheddar cheese shredded
- 4 ounces Parmesan cheese shredded
- 4 bacon cooked and crumbled
- ¼ cup pickled jalapenos chopped
- ¼ teaspoon red pepper flakes optional
Instructions
- Add noodles, butter, water, ground mustard, red pepper flakes, salt, and pepper to the Instant Pot. Close lid and cook and manual, high pressure for 4 minutes.16 ounces elbow noodles, 4 tablespoons unsalted butter, 4 cups water, 1 teaspoon ground mustard, 1 teaspoon salt, ¼ teaspoon red pepper flakes, ½ teaspoon ground black pepper
- Open valve for quick release. Remove lid.
- Add the cheeses and evaporated milk. Stir to combine and until cheeses are melted.1 cup evaporated milk, 8 ounces yellow cheddar cheese, 8 ounces white cheddar cheese, 4 ounces Parmesan cheese
- Add the bacon and jalapenos and stir to combine.4 bacon, ¼ cup pickled jalapenos
- Garnish with additional bacon and jalapenos if desired.
- Serve immediately.
- Store any remaining mac and cheese in an airtight container in the refrigerator for up to 3 days.
Notes
*Cooking bacon is NOT included in the total cook time. Bacon can be cooked while the noodles are cooking.
Nutrition Facts
Instant Pot Mac and Cheese
Serving Size
1 cup
Amount per Serving
Calories
639
% Daily Value*
Fat
36
g
55
%
Saturated Fat
20
g
100
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
98
mg
33
%
Sodium
1122
mg
47
%
Potassium
317
mg
9
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
29
g
58
%
Vitamin A
1026
IU
21
%
Vitamin C
1
mg
1
%
Calcium
672
mg
67
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
