I love an easy recipe, and we all really love mac & cheese! Today, Sarah Jackson from Instapot Life is sharing her family fav that comes together in no time at all!
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Who doesn’t get hungry thinking about Mac and Cheese?
It’s always been a favorite in my household. My boys love anything covered in cheese!
I’ve been playing around with a new twist on the all american dish that ups the flavor pallet to the savory classic with a kick of dijon. What’s great about this recipe is that you can cook it in an Instapot Pot, the most popular pressure cooker in the country.
Here’s what you’ll need:
1.5 cups unsalted butter½ cup yellow onion, diced
½ lb macaroni
2 cups chicken broth
⅓ cup half-and-half
⅓ cup shredded parmesan cheese
½ cup shredded mozzarella cheese
1 cup shredded medium sharp cheddar cheese
1 tablespoon dijon mustard
.5 tablespoon ground pepper
.5 cup panko bread crumbs
The following recipe will cook 4 servings:
1. Melt the butter in your Instant Pot using the Saute setting. After about 5 minutes, toss in the diced onions. Make sure to gently stir every minute or so and cook until the onions begin to brown. Then add in the macaroni and broth.
2. Put on the Instant Pot lid and set the Pressure Release to Sealing. Hit Cancel to reset the cooking program, then press the Pressure Cook or Manual setting for 6 minutes at high pressure. Keep in mind that your Instant Pot will take about 10 minutes to come up to pressure before the cooking program starts.
3. After the cooking program is completed, move the Pressure Release to Venting. Then open the lid and gradually stir in the three cheese, half-and-half, mustard, and pepper. Give the mac and cheese for about 5 minutes to thicken.
4. Transfer to a oven-safe dish and top it off with a layer of panko bread crumbs and broil for a few minutes before it’s ready to serve.
