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    Dani Moore Recipes

    Instant Pot Loaded Mac and Cheese Recipe

    6 servings

    porciones

    10 minutes

    tiempo activo

    30 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    2½ cups elbow macaroni

    3 cups chicken broth

    ½ teaspoon onion powder

    1 teaspoon dry mustard

    ¼ teaspoon seasoning salt

    ¼ teaspoon pepper

    4 ounces cream cheese

    1 Tablespoon butter

    ½ cup milk

    3 cups shredded cheddar cheese

    2 Tablespoons butter

    ½ cup Panko Bread crumbs

    ¼ cup minced chives

    6 slices bacon (cooked and crumbled)

    Instrucciones

    Add uncooked macaroni, chicken broth, onion powder, dry mustard, seasoning salt and pepper to the pressure cooker.

    Cover, set to sealing, and cook on high pressure for 5 minutes.

    Quick release pressure once cooking time is completed.

    Add cream cheese and butter to the macaroni and remaining water. Mix until combined.

    Stir in 1/2 cup milk and shredded cheese until cheese is melted and everything is well combined.

    For crumb topping, add butter and bread crumbs to a pan over medium-high heat and cook for a 2-3 minutes or until bread crumbs are golden brown, stirring constantly. Remove crumbs from heat and sprinkle on top of macaroni.

    Sprinkle chives and bacon crumbles on top of macaroni and serve.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    582 kcal

    Grasa Total

    30 g

    Grasa Saturada

    18 g

    Grasa No Saturada

    10 g

    Grasa Trans

    1 g

    Colesterol

    88 mg

    Sodio

    1067 mg

    Carbohidratos Totales

    51 g

    Fibra Dietética

    2 g

    Azúcares Totales

    4 g

    Proteína

    25 g

    6 servings

    porciones

    10 minutes

    tiempo activo

    30 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    2½ cups elbow macaroni

    3 cups chicken broth

    ½ teaspoon onion powder

    1 teaspoon dry mustard

    ¼ teaspoon seasoning salt

    ¼ teaspoon pepper

    4 ounces cream cheese

    1 Tablespoon butter

    ½ cup milk

    3 cups shredded cheddar cheese

    2 Tablespoons butter

    ½ cup Panko Bread crumbs

    ¼ cup minced chives

    6 slices bacon (cooked and crumbled)

    Instrucciones

    1

    Add uncooked macaroni, chicken broth, onion powder, dry mustard, seasoning salt and pepper to the pressure cooker.

    2

    Cover, set to sealing, and cook on high pressure for 5 minutes.

    3

    Quick release pressure once cooking time is completed.

    4

    Add cream cheese and butter to the macaroni and remaining water. Mix until combined.

    5

    Stir in 1/2 cup milk and shredded cheese until cheese is melted and everything is well combined.

    6

    For crumb topping, add butter and bread crumbs to a pan over medium-high heat and cook for a 2-3 minutes or until bread crumbs are golden brown, stirring constantly. Remove crumbs from heat and sprinkle on top of macaroni.

    7

    Sprinkle chives and bacon crumbles on top of macaroni and serve.