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.
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.
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.
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
Please 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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