Instant Pot Vegan Mac And Cheese - So Cheesy!

• servings: 6 servings
• active time: 10 minutes
• total time: 14 minutes

Ingredients

2 and 1/2 cups uncooked macaroni noodles, use gluten free if needed

3 cups water

1 tablespoon better than bouillon vegetarian no chicken soup base

2 tablespoons vegan butter

1 teaspoon hot sauce

1 teaspoon yellow mustard

1 teaspoon granulated garlic (powder)

1/2 teaspoon granulated onion

1/2 teaspoon salt

pinch black pepper

2 and 1/2 cups vegan cheese, grated (I use 1 block medium cheddar Daiya cheese, 200 grams, not pre grated bag)*

1/3 cup vegan cream cheese (I use Daiya)

3/4 cup unsweetened non dairy plant milk, I use oat milk (heat in microwave until hot when needed)

Directions

To the instant pot add: water, bouillon paste, vegan butter, mustard, hot sauce, spices, salt and pepper, give it a good stir. Mix in the macaroni. Cover with lid and set to 'sealing' position. Push pressure button and set to high pressure for 4 minutes (+ - buttons)

When times up do a quick release (turn valve too venting). Stir in the cheeses until fully combined then add the hot milk. Stir for a few minutes until melted. If cheese isn't melting enough set to sauté and stir gently for 1-2 minutes. Add more milk if needed

Season with salt and pepper if desired and enjoy!! For step by step photos see above post.

Nutrition

• Serving Size: 1
• Calories: 301
• Total Fat: 8.8 g
• Saturated Fat: 5.7 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 412.3 mg
• Total Carbohydrate: 48.4 g
• Dietary Fiber: 3.2 g
• Total Sugars: 2.3 g
• Protein: 8.3 g