Loaded Mac and Cheese (Instant Pot)
Loaded mac and cheese made in an Instant Pot pressure cooker is perfect, with creamy cheese sauce! Make this recipe for your comfort food cravings!
Ingredients
- 5 tablespoons unsalted butter divided
- 1/4 cup diced uncooked bacon
- 1 garlic clove minced
- 2 jalapeños diced (reserve a few thin slices for serving)
- 4 cups water
- 1 pound elbow macaroni uncooked
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan
- 1 teaspoon fresh basil
- 1 teaspoon paprika
- 3 tablespoons panko crumbs
Instructions
- Turn instant pot on to SAUTE. Add 1 tablespoon of butter, bacon, diced jalapeños, and garlic. Saute for 4 minutes.
- Turn off the instant pot.
- Add 4 cups of water, elbow macaroni, and salt and stir.
- Set instant pot to manual pressure and cook on HIGH for 3 minutes. It will take about 10 minutes to pressurize.
- After completing the quick release, remove the lid of the instant pot. Add 4 tablespoons of butter, whole milk, basil, paprika, and cheese and stir to combine and melt the cheese
- Mix panko crumbs with remaining 1 tablespoon of butter and sprinkle evenly on top of macaroni. Remove macaroni from the instant pot.
- Top with jalapeños slices. Enjoy!
Nutrition
Serving: 1 | Calories: 674cal | Carbohydrates: 66g | Protein: 29g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 86mg | Sodium: 654mg | Sugar: 7g | Fiber: 3g | Calcium: 559mg | Iron: 2mg