Instant Pot Loaded Mac and Cheese Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2½ cups elbow macaroni

3 cups chicken broth

½ teaspoon onion powder

1 teaspoon dry mustard

¼ teaspoon seasoning salt

¼ teaspoon pepper

4 ounces cream cheese

1 Tablespoon butter

½ cup milk

3 cups shredded cheddar cheese

2 Tablespoons butter

½ cup Panko Bread crumbs

¼ cup minced chives

6 slices bacon (cooked and crumbled)

Directions

Add uncooked macaroni, chicken broth, onion powder, dry mustard, seasoning salt and pepper to the pressure cooker.

Cover, set to sealing, and cook on high pressure for 5 minutes.

Quick release pressure once cooking time is completed.

Add cream cheese and butter to the macaroni and remaining water. Mix until combined.

Stir in 1/2 cup milk and shredded cheese until cheese is melted and everything is well combined.

For crumb topping, add butter and bread crumbs to a pan over medium-high heat and cook for a 2-3 minutes or until bread crumbs are golden brown, stirring constantly. Remove crumbs from heat and sprinkle on top of macaroni.

Sprinkle chives and bacon crumbles on top of macaroni and serve.

Nutrition

• Calories: 582 kcal
• Total Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 88 mg
• Sodium: 1067 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 25 g