Instant Pot Mac and Cheese
If you need a quick weeknight dinner, this Instant Pot Mac and Cheese is healthy and kid-friendly. It's perfect comfort food for busy nights!
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
- 1 slice whole grain bread
- 1 cup whole wheat elbow macaroni pasta
- 1 cup enriched elbow macaroni pasta
- 2 cups water
- 2 tablespoons butter divided
- 1/4 teaspoon nutmeg
- 3/4 teaspoon salt
- 1 8-ounce block Cabot Vermont Sharp Cheddar Cheese
- 2 tablespoons 2% milk
- 1 tablespoon fresh chopped parsley optional
Tear slice in half and pulse bread in a food processor to make breadcrumbs. Place in a small bowl and set aside.
Switch to the shredding attachment on the food processor and shred the cheese (you can also do this by hand if you prefer). Set aside.
Place both kinds of macaroni, water, one tablespoon butter, nutmeg, and salt in the Instant Pot and give it a stir. Place the lid on Instant Pot, and be sure lever is set to "sealing". Set on Manual for four minutes.
While Instant Pot is going, melt remaining 1 tablespoon butter in a skillet over medium heat, then add bread crumbs, stirring frequently until browned. Remove from heat and set aside.
When the four minutes of cook time are up, turn Instant Pot off and release the pressure by carefully moving lever to "venting" (always keep hands and face away from the steam as it's releasing). When all of the pressure is released and the silver float valve has dropped, carefully remove the lid. Stir in the cheese and milk, stirring vigorously until fully incorporated and the cheese is completely melted. Allow it to sit for 2-3 minutes to thicken slightly.
Portion macaroni and cheese into bowls and sprinkle with bread crumb topping and fresh parsley, if desired.
Calories: 328kcal | Carbohydrates: 29g | Protein: 15g | Fat: 17g | Sodium: 351mg | Potassium: 71mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 1.4mg