Instant Pot Macaroni and Cheese
I've always loved this easy way to make a delicious pot of mac and cheese!
Foto: RecipeGirl
Ingredients
8 servings
- 16 ounces (4 cups) uncooked elbow or shell macaroni
- 2 cups low sodium chicken broth
- 2 cups water
- 3 tablespoons unsalted butter, (cut into chunks)
- 1½ teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups shredded sharp cheddar cheese
- 1½ cups shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 1½ cups (or more) half and half cream, (warmed)
Steps
-
To the Instant Pot, add the macaroni, water and chicken broth. Set the Instant Pot to "sealing," and then cook on manual, high pressure for 4 minutes with a "quick release" following.
-
Open the Instant Pot and stir in the butter, Dijon, salt and pepper. Stir in the cheeses a little at a time. Stir in ½ cup of the cream. You want the cheese to be completely melted and the consistency to be nice and creamy. Add more cream as needed.
Nutrition Facts (per serving)
Macronutrients
Calories46323% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 26.471
Per Serving
Rp 3.309/serving
🏠 Save ~Rp 52.942 compared to buying!
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 16 ounces | - | - | |
| low sodium chicken broth | 2 cups | - | - |
| water | 2 cups | - | - |
| unsalted butter | 3 tablespoons | - | - |
| Dijon mustard | 1.5 teaspoons | - | - |
| salt | 0.5 teaspoon | - | - |
| freshly ground black pepper | 0.25 teaspoon | - | - |
| shredded sharp cheddar cheese | 1.5 cups | Rp 30.000/170g | Rp 26.471 |
| shredded Monterey Jack cheese | 1.5 cups | - | - |
| grated Parmesan cheese | 0.5 cup | - | - |
| 1.5 cups | - | - |
*Estimated market prices, may vary by region
Source: RecipeGirl
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