Creamy Instant Pot Mac & Cheese
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.
- 4 Cups Elbow macaroni
- 4 Cups Water
- 2 Tbsp Butter
- 2 tsp Dried mustard
- 1 tsp Onion powder
- 1 tsp Paprika
- 1/2 tsp Salt
- 1 Cup Heavy cream divided
- 1 Large Egg
- 4.5 oz Velveeta cut into thin slices
- 3 Cups Sharp cheddar cheese shredded
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 allow the pot to naturally release for 2 minutes then turn the valve to vent to release remaining pressure.
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.
Calories: 607kcal | Carbohydrates: 56g | Protein: 24g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 123mg | Sodium: 718mg | Potassium: 289mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1264IU | Vitamin C: 1mg | Calcium: 439mg | Iron: 1mg