Instant Pot Creamy Mac & Cheese
Servings: 8
Calories: 581kcal
This creamy instant pot mac and cheese is easy to prepare and on the table quickly. It's a one pot meal that is creamy, cheesy and absolutely delicious.
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Equipment
Ingredients
- 4 Cups elbow macaroni
- 4 Cups water
- 2 Tbsps butter
- 2 tsps dried mustard
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 Cup heavy cream divided
- 1 Large egg
- 4.5 oz Velveeta cut into thin slices
- 3 Cups shredded sharp cheddar cheese
Instructions
- Add the noodles, water, butter and spices to the pot and give it a quick stir.
- Close the lid and turn the valve to seal, set to high pressure for 4 minutes.
- When the timer is complete turn the valve to vent to release remaining pressure when the pin drops, carefully remove the lid.
- Whisk half cup of the cream with the egg and add to the noodles. Stir to coat the noodles.
- Add the Velveeta and cheddar and give it a quick stir. Then place the lid back on the pot for 5 mintues to allow the cheese to melt.
- Remove the lid and stir, mixing the noodles and cheese until all the cheese is melted. Add the remaining cream a little at a time until you reach your desired level of creaminess.
- Scoop into bowl or plates and serve, garinsh with fresh parsley if desired.
Nutrition
Calories: 581kcal | Carbohydrates: 56g | Protein: 24g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 696mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1078IU | Vitamin C: 1mg | Calcium: 444mg | Iron: 1mg