Instant Pot Mac and Cheese

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 29 minutes

Ingrédients

16 ounces uncooked white or whole wheat elbow pasta

4 cups water

½ teaspoon salt (or to taste)

¼ teaspoon pepper (or to taste)

¼ teaspoon paprika

⅛ teaspoon garlic powder

2 teaspoons dijon mustard (optional)

2 tablespoons unsalted butter

8 ounces sharp white cheddar cheese (about 2 cups shredded)

4 ounces sharp cheddar cheese (about 1 cup shredded)

½ cup milk (warmed, whole milk is best)

Instructions

Place pasta, water, salt, pepper, paprika and garlic powder in Instant Pot. Stir well. Even out the pasta to make sure it is all in the liquid.

Close the Instant Pot lid and move the steam release valve to the sealing position. Cook on Manual/Pressure Cook at high pressure for 3 minutes for whole wheat elbow pasta or 4 minutes for white elbow pasta. (A good rule of thumb is to cook pasta in the Instant Pot for half of the cook time listed on the box.)

While the pasta cooks, shred the cheese and warm the milk.

As soon as the cook time ends, quick release the pressure by moving the steam release valve to the venting position. If possible, do a slow and careful quick release by moving the valve a little bit at a time, to slow the release of starchy steam from the pasta and minimize mess.

Once all of the steam has been released and the pin drops down, open the Instant Pot lid and add the butter to the pot. Slowly stir in the cheese, a little bit at a time, followed by the milk. Taste and add more salt and pepper as desired.

If the mac and cheese seems too liquidy, let it sit on the warm setting for a few minutes and it will thicken up. Serve.

Nutrition

• Taille de Portion: 1.5 cups
• Calories: 409 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 11 g
• Cholestérol: 54 mg
• Sodium: 445 mg
• Glucides Totaux: 44 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 20 g