Instant Pot Mac and Cheese
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Instant Pot Mac and Cheese might be a recipe you should try. This main course has 546 calories, 24g of protein, and 27g of fat per serving. This recipe serves 6. For $1.84 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. If you have shredded cheddar cheese, salt, garlic, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. 139 people found this recipe to be tasty and satisfying. It is brought to you by Belle of the Kitchen. From preparation to the plate, this recipe takes about 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. If you like this recipe, you might also like recipes such as Instant Pot Mac and Cheese, Instant Pot Mac & Cheese, and Instant Pot Mac and Cheese.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 Tablespoon butter
1 (12 oz) can evaporated milk (full fat)
2 cloves minced garlic
12 oz dry elbow macaroni pasta
½ cup finely diced onion
pepper to taste
1 teaspoon salt
3 heaping cups shredded cheddar cheese (I prefer sharp cheddar)
3 cups water
Equipment:
instant pot
pot
Cooking instruction summary:
Turn Instant Pot to saut and melt the butter. Add in the onions and cook until soft, about 2-3 minutes. Add in the garlic and cook for one additional minute, stirring constantly to prevent garlic from burning. Pour in the water, dry macaroni, salt, and pepper to taste. Stir everything together then place the lid on the Instant Pot and turn the valve to "sealing." Cook over manual high pressure for 4 minutes. When the time is up, immediately flip the valve to "venting" to release the steam. Once the steam is completely released and the pin has dropped, open the lid and stir the noodles. Turn the pot to saut again, and pour in the evaporated milk and half of the shredded cheese. Cook for about 5 minutes until thick and creamy. Stir very often to keep the noodles from sticking to the bottom of the pot. Hit "cancel" to turn off the heat, then add in the rest of the cheese. Stir well and serve. Enjoy!
Step by step:
1. Turn Instant Pot to saut and melt the butter.
2. Add in the onions and cook until soft, about 2-3 minutes.
3. Add in the garlic and cook for one additional minute, stirring constantly to prevent garlic from burning.
4. Pour in the water, dry macaroni, salt, and pepper to taste. Stir everything together then place the lid on the Instant Pot and turn the valve to "sealing." Cook over manual high pressure for 4 minutes.
5. When the time is up, immediately flip the valve to "venting" to release the steam. Once the steam is completely released and the pin has dropped, open the lid and stir the noodles. Turn the pot to saut again, and pour in the evaporated milk and half of the shredded cheese. Cook for about 5 minutes until thick and creamy. Stir very often to keep the noodles from sticking to the bottom of the pot.
6. Hit "cancel" to turn off the heat, then add in the rest of the cheese. Stir well and serve. Enjoy!
Nutrition Information:
covered percent of daily need
