Instant Pot Meatless Monday Best Ever Macaroni Cheese
Welcome to my latest Instant Pot meatless Monday recipe and today is all about the best ever macaroni cheese recipe.
Servings: 4
Calories: 682kcal
Ingredients
- Instant Pot Duo
- 5 Garlic Cloves peeled
- 4 Cups Water
- 4 Cups Macaroni Pasta
- 1 Large Onion peeled and diced
- 4 Tbsp Soft Cheese
- 50 ml Whole Milk
- 200 g Grated Cheese
- 4 Tsp Chives
- 1 Vegetable OXO Cube
- Salt & Pepper
Instructions
- Place in the bottom of your Instant Pot the garlic, onion, pasta, oxo cube and stir well. Add in 4 cups of boiling water and stir again.
- Place the lid on the top, set to sealing and cook on manual for 5 minutes.
- Follow this up with 5 minutes on keep warm.
- Take the lid off. Stir well and mix in the soft cheese, milk and cheddar cheese.
- Add the seasoning and stir and serve.
Notes
When you add the garlic cloves because they are cooked at high pressure and because they get well cooked they blend into the sauce and don’t need chopping.
The rule for cooking macaroni in the Instant Pot is take you have equal quantities of water to pasta. Therefore 1 cup of pasta = 1 cup of warm water.
To speed up the time it takes to get to pressure use boiling water instead of cold water in your stock.
Nutrition
Calories: 682kcal | Carbohydrates: 85g | Protein: 34g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 994mg | Potassium: 388mg | Fiber: 3g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 3.8mg | Calcium: 618mg | Iron: 2mg
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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