INSTANT POT MAC AND CHEESE


Yield 4-6
Prep Time 5 min
Cook Time 4 min
Total Time 14 min



Author: [get-the-author]

Ingredients

  • 1 lb. elbow macaroni (gluten-free or not)
  • 5 cups water
  • 1 teaspoon fine sea salt
  • 1 cup shredded colby jack cheese
  • 1 cup shredded mild cheddar cheese
  • 1/2 cup grated parmesan cheese, more for topping
  • 2 tablespoons grass-fed butter
  • 1/2 cup oat milk (or milk of choice), more as needed
  • 1-2 teaspoons hot sauce (optional)

Directions

  1. Add macaroni, salt and water to a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 4 minutes. Once done, carefully move the valve to release the pressure.
  2. Stir the pasta. Add in the remainder of the ingredients and mix until fully combined. If pasta is too thick, add a bit more milk in. Taste and add additional salt and pepper, if desired.
  3. Garnish with additional parmesan cheese and serve immediately.

Recipe Notes

  1. Freshly shredded cheese works best here, as pre-shredded cheese can have added stabilizers and won’t melt as well.
  2. If you have an Instant Pot model that includes an air fryer you can add additional cheese to the top and swap the lids to broil for 4 minutes to get a nice crispy lid.
  3. If pasta has excessive liquid, drain some of it. There should be some liquid left, but the pasta shouldn't be swimming in it. We have noticed that some brands or shapes of pasta leave more water than others. See note in body of post for more info.

Nutrition

© 2020 Lexi's Clean Kitchen. All rights reserved.


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Author: Lexi

Ingredients

Directions

Recipe Notes


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