I made another version of Instant Pot macaroni and cheese over the weekend. For a quick lunch you can't go wrong!
Instant Pot Mac and Cheese takes all of the creamy goodness of homemade mac and cheese and turns it into a meal you can have on the table in minutes!
Elbow macaroni and seasonings are cooked in the Instant Pot until perfectly tender. We add in the rest of the sauce ingredients (and CHEESE!) and simply stir. The result is a rich creamy saucy macaroni and cheese that you will not be able to have just one bowl of!
This is going to become your new go-to macaroni and cheese!
I followed the recipe below with a couple of modifications - I replaced 2 cups of the water with 2 cups of low sodium chicken broth and I added in 1 cup of cubed ham.
Macaroni Cheese and Ham
2 1/2 cups dry macaroni noodles
3 cups water
1/2 tsp onion powder
1 teaspoon dry mustard
1/4 teaspoon pepper
1 tablespoon butter
3 oz cream cheese approx. 1/3 cup
3/4 cup milk divided
2 1/2 cups shredded sharp cheddar cheese
2 tablespoons shredded parmesan cheese
Add dry macaroni noodles, water, onion powder, dry mustard, pepper and butter to the instant pot.
Set timer for 6 minutes on high pressure.
Release pressure once completed, there will be water in the bottom – do not drain.
Stir in the cream cheese to melt. Add the 1/4 cup milk slowly until blended. (I added the ham at this step)
Stir in the cheddar and parmesan cheese. Add the remaining 1/2 cup milk until the desired consistency is reached. You may not need the entire amount of milk.
Comments