INSTANT POT MACARONI AND CHEESE

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Ingredients:

2 ½ cups macaroni noodles uncooked

3 cups water

1 Tablespoon butter

1 teaspoon dry mustard

½ teaspoon onion powder

¼ teaspoon seasoned salt or to taste

¼ teaspoon pepper

3 ounces cream cheese approximately ⅓ cup

¾ cup milk divided

2 ½ cups sharp cheddar cheese shredded

2 Tablespoons parmesan cheese shredded

Instructions:

Add macaroni noodles, water, butter, dry mustard, onion powder, seasoned salt, and pepper to the Instant Pot.

Seal the lid and select manual pressure high. Set the timer for 6 minutes. Manually release pressure once completed.

Do not drain the water in the bottom. Stir in cream cheese to melt. Add ¼ cup milk slowly until blended.

Stir in cheddar and parmesan. Add the remaining ½ cup milk, mixing a little at a time, until desired consistency is reached. You may not need all of the milk.

Notes:

Prep remaining ingredients (shred cheese, etc.) while pasta cooks.

Refrigerate mac n cheese for 3-5 days in air tight, individual or meal sized portions. Freeze larger portions in an air tight container for up to 3 months.

Thaw mac and cheese in the refrigerator, then reheat covered in a 350°F oven for 20-30 minutes or until heated through. For individual portions, simply microwave at 15 second intervals, stirring in between, until heated.