Description
Creamy, cheesy mac and cheese made quick and easy in your Instant Pot. Perfect for a weeknight dinner!
Ingredients
Units
Scale
- 1 lbs (454 g) elbow macaroni
- 4 cups (946 ml) low-sodium vegetable broth
- 1 small shallot (minced)
- 1 tsp Dijon mustard
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cayenne
- 1/2 tsp fine sea salt
- A few grinds black pepper
- 1/2 cups (118 ml) whole milk
- 6 oz (170 g) Gruyère cheese (about 2 1/2 cups shredded)
- 6 oz (170 g) extra-sharp cheddar cheese (about 2 1/2 cups shredded)
- 2 oz (57 g) Parmigiano Reggiano cheese (about 1/2 cup grated)
- 1/2 cups (118 ml) sour cream
Instructions
- Place macaroni, broth, shallot, mustard, nutmeg, cayenne, salt, and pepper into Instant Pot and stir.
- Set vent to sealing position.
- Cook on manual mode, high pressure, for 4 minutes.
- Carefully do a manual pressure release by turning the vent to open.
- Stir in milk and cheeses until cheese is melted.
- Stir in sour cream.
- Serve hot.
Notes
- For a smoother sauce, blend a portion of the cheese sauce with an immersion blender before stirring in the remaining cheese.
- To prevent sticking, ensure the macaroni is fully submerged in the broth before pressure cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2
- Sodium: 700
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 20
- Cholesterol: 80