Instant Pot Loaded Mac and Cheese Recipe
When you need a favorite picky eater recipe, this Instant Pot loaded Mac and cheese recipe will be your go to recipe.
Serving6
Ingredients
- 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
Crumb Topping
- 2 Tablespoons butter
- ½ cup Panko Bread crumbs
Other Toppings
- ¼ cup minced chives
- 6 slices bacon, (cooked and crumbled)
Equipment
- Instant Pot
- Spoon (Wooden)
- Saucepan (Large)
Instructions
- 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.
Notes
- Serve your macaroni in a bowl with the bread crumbs topping, crumbled bacon, and chives on top. Or leave them off for your pickier eaters. Either way is completely delicious!
Nutrition
Calories: 582 kcal · Carbohydrates: 51 g · Protein: 25 g · Fat: 30 g · Saturated Fat: 18 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 88 mg · Sodium: 1067 mg · Potassium: 370 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 881 IU · Vitamin C: 8 mg · Calcium: 490 mg · Iron: 2 mg