Loaded Instant Pot Mac And Cheese

Loaded Instant Pot Mac And Cheese
By pressurecookrecipes.com

Piping hot elbow macaroni swimming in creamy cheddar cheese sauce. Sprinkled with buttery toasted golden breadcrumbs, smoky crispy bacon bits, and crunchy scallions. Indulge in this ultimate kid-friendly comfort food.

Prep time: 00:10 minutes
Cook time: 00:15 minutes
Total time: 00:25 minutes

Yield: 4 Servings

Ingredients:
16 ounces (454 g) elbow macaroni
4 cups (1 L) cold running water
4 tablespoons (60 g) unsalted butter
14 ounces (397 g) sharp cheddar, freshly grated
6 ounces (170 g) mild cheddar or American cheese, freshly grated
# CLICK PIN TO SEE FULL RECIPES #


Instructions:

1. Crispy Bacon Bits: Place bacon on a baking sheet lined with parchment paper. Place it on the middle rack of a preheated 400°F oven. Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes. Place them on a paper towel to absorb the excess fat. Cut into bacon bits.
2. Pressure Cook the Elbow Macaroni: Add 16 ounces (454 g) of elbow macaroni, 4 cups (1 L) of water, and a pinch of kosher salt into your pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Do a gradual quick release. There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy just in case. Open lid carefully.
3. Prepare the Crispy Breadcrumbs: While the macaroni is pressure cooking, heat a skillet over medium heat. Add 1 tablespoon (15 g) of unsalted butter, 1 tablespoon (15 ml) of olive oil, and ½ cup (31 g) of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add kosher salt for seasoning.

For Full Instruction: pressurecookrecipes.com

Rated 4/5 based on 469 Reviews

Share this post