Instant Pot Creamy Macaroni & Cheese
With this Instant Pot Creamy Macaroni & Cheese, you can go from dry pasta to tasty, comfort food in just 10 minutes! Ditch the box and try this homemade version!
Servings: 8
Calories: 480kcal
Ingredients
- 1 lb elbow macaroni
- 4 cups chicken broth
- 3 tablespoon butter
- 12 oz cheddar cheese, shredded (I use sharp)
- ½ cup Parmesan cheese, shredded
- ½ cup sour cream
- 1 ½ teaspoon dry ground mustard
- ½ teaspoon cayenne pepper (optional)
Instructions
- Combine the macaroni, broth, and butter in your Instant Pot.
- Secure the lid, move valve to sealing position, and cook manual high pressure for 6 minutes.
- Perform a quick release by moving the valve to venting position.
- Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper if using.
- Allow mixture to sit for about 5 minutes to thicken. Serve and enjoy!
Nutrition
Calories: 480kcal | Carbohydrates: 44g | Protein: 21g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 847mg | Potassium: 295mg | Fiber: 2g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 8mg | Calcium: 418mg | Iron: 1mg
