Instant Pot® Three-Cheese Macaroni and Cheese
How Should I Serve Instant Pot® Mac Baked Mac and Cheese?
This baked mac and cheese Instant Pot® recipe is great along side any cooked meat or poultry. It can also stand on its own as the main event, paired with a vegetable like cooked broccoli and fruit, like sliced apple.
More About This Recipe
- The Instant Pot® comes through, for this family-favorite dish that can be made in 30 minutes without turning on your oven If you’re looking for other dinner time recipes that can use this appliance, Check out other multicooker recipes.
Frequently Asked Questions
Yes, this Instant Pot™ baked mac and cheese recipe is easily adaptable. Have any adds like sliced pepperoni, cooked and crumbled sausage, sliced olives, chopped tomatoes or your other favorite ingredients prepped and ready to add so you can toss them in right after stirring in the butter. Then immediately top it with the bread crumbs and serve, so all the yumminess will be warm when you eat it.
Yes! While we love the textural difference the topping adds to this Instant Pot® mac and cheese and how the buttery garlic bread crumbs add another layer of flavor. But leaving it off lets you get to the deliciousness of eating the mac and cheese faster (and save those calories for dessert) by omitting the topping.
Instant Pot® Three-Cheese Macaroni and Cheese
- Prep Time 15 min
- Total 30 min
- Ingredients 13
- Servings 8
Ingredients
- 4 cups water
- 1 box (1 lb) uncooked elbow macaroni
- 3/4 teaspoon salt
- 3/4 cup milk
- 2 teaspoons Dijon mustard
- 1/4 teaspoon pepper
- 8 oz Kraft Velveeta® original cheese product, cut into small cubes
- 1 cup shredded sharp cheddar cheese (4 oz)
- 1 cup shredded Colby-Monterey Jack cheese (4 oz)
- 2 tablespoons butter
Topping
- 1 tablespoon butter
- 1/2 cup Progresso™ plain panko crispy bread crumbs
- 1/4 teaspoon garlic powder
Instructions
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Step1Spray 6-quart Instant Pot® insert with cooking spray. Add water, macaroni and salt to insert; stir.
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Step2Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Set pressure valve in VENTING position to release pressure. Add milk, mustard, pepper, cheeses and 2 tablespoons butter. Carefully stir until cheeses are melted.
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Step3Meanwhile, in 8- or 10-inch skillet, melt 1 tablespoon butter over medium heat. Stir in bread crumbs and garlic powder. Cook 2 to 3 minutes, stirring frequently, until lightly browned. Sprinkle over macaroni and cheese before serving.
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Nutrition
Nutrition Facts
Serving Size: About 1 Cup
- Calories
- 520
- Calories from Fat
- 190
- Total Fat
- 22g
- 33%
- Saturated Fat
- 12g
- 62%
- Trans Fat
- 1/2g
- Cholesterol
- 65mg
- 22%
- Sodium
- 900mg
- 38%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 58g
- 19%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 5g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 40%
- 40%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 Fat;Carbohydrate Choice
4Recipe Tips
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