Ingredients
Scale
8 ounces elbow macaroni
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
2 cups chicken broth
1 cup milk
2 cups shredded cheddar cheese
Salt and pepper to taste
Instructions
1. Add the macaroni, butter, garlic powder, onion powder, paprika, chicken broth, and milk to the Instant Pot.
2. Close the lid and set the valve to sealing.
3. Cook on manual high pressure for 4 minutes.
4. Once the cooking time is complete, perform a quick release of the pressure.
5. Stir in the shredded cheddar cheese until melted and creamy.
6. Season with salt and pepper to taste.
Notes
For a spicy kick, add some diced jalapeños or hot sauce.
Feel free to substitute the cheddar with your favorite cheese.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast & Brunch Favorites 🍳
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: mac and cheese, instant pot, breakfast