Dinner for 8
Instant Pot Mac and Cheese
Elbow macaroni cooks in broth under pressure, then turns creamy with butter, half-and-half, cheddar, and Gruyere.
$0.96per serving $
30 minstart to table
8servings
AmericanKid-friendlyBudgetFamilyDinnersInstant PotCold-weather comfort
Ingredients
- 2 1/4 cups water
- 1 can (14 1/2 oz) low-sodium chicken broth
- 16 oz dry elbow macaroni pasta
- salt
- 1/2 cup half and half (optional)
- 3 tbsp unsalted butter
- 8 oz shredded sharp cheddar cheese
- 4 oz shredded gruyere cheese
Steps
- Add the water, chicken broth, macaroni, and salt to a 6-quart Instant Pot.
- Seal the lid and cook on high pressure for 4 minutes.
- Quick-release the pressure carefully, then open the lid when the valve drops.
- Stir in the butter and optional half-and-half until combined.
- Add the cheddar and Gruyere in handfuls, stirring until melted and creamy.
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