Instant Pot Kraft Mac And Cheese
How to make the BEST instant pot kraft mac and cheese. If you would like to make instant pot boxed mac and cheese, then this recipe is perfect for you.
Servings: 6
Calories: 350kcal
Ingredients
- 2 Boxes Kraft Mac & Cheese
- 720 ml Instant Pot Veggie Stock
- 1 Medium Brown Onion
- 2 Tbsp Melted Butter
- 1 Tbsp Extra Virgin Olive Oil
- 165 g Philadelphia Lightest Herbs
- 200 g Grated Red Leicester Cheese
- 240 ml Semi Skimmed Milk
Kitchen Gadgets
Instructions
- Peel and dice an onion, load into the instant pot with your extra virgin olive oil. Sauté until your onion has started to soften.
- Press cancel and stir in melted butter and vegetable stock and use them to deglaze the instant pot.
- Open your boxed mac and cheese, put the cheese packets to one side and load the macaroni into the instant pot. Make sure the macaroni is submerged.
- Place the lid on the instant pot, set the valve to sealing and pressure cook for 4 minutes followed by a quick pressure release.
- After releasing pressure, stir in the milk, the cheese, the Kraft cheese packets and carry on stirring until your mac and cheese is perfectly creamy and your cheese has fully melted. Then serve.
Notes
Cheese. You can mix and match with your favourite cheese. We find a strong cheese along with Philadelphia produces the best results.
Liquid. Its essential to deglaze as otherwise the instant pot will struggle to go to pressure.
Thanks for reading our instant pot boxed mac and cheese recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more instant pot dinners then do check out our instant pot frozen whole chicken recipe next.
Nutrition
Serving: 70g | Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 11g | Fiber: 2g | Sugar: 10g
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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