Instant Pot Creamy Macaroni and Cheese
This recipe is creamy and delicious. If you want a Mac and cheese that will stay creamy for days , give this recipe a try!
Ingredients
- 16 oz Dry Macaroni or Cellantani Noodles You can also use rice noodles to make this dish gluten free
- 3 cups Chicken Stock
- 2 small - medium Carrots Peeled and diced into 1 inch sections
- 1 tbsp Onion Powder
- 1 tsp Dry Mustard Powder
- 1 tsp garlic powder Optional
- 1/4 tsp Salt add to taste
- 6 oz Campbell's Cheese
- 1 tbsp Butter
- 3 cups Shredded Extra Sharp Cheddar Cheese
- 1/4 cup Grated Parmesan Cheese
- 3/4 cup Milk Preferably Whole Milk
- 1 tsp Siracha Add more as desired
Instructions
- Add dry macaroni noodles, chicken stock, carrots, onion powder, garlic powder, dry mustard, salt, pepper to Instant Pot.
- Set Instant Pot on high pressure for 6 minutes. (if using rice pasta, change time to 4 minutes)
- Release pressure after timer goes off. Pull out the carrots and set aside. (there may be water at the bottom, that's okay!)
- Stir in shredded cheese 1 cup at a time and mix. Meanwhile add the carrots, milk, butter to the Magic Bullet (or blender) and blend until creamy. (add milk if it's dry and not blending into a velvet cream mixture). Add mixture to the Instant Pot and stir. Add Campbells Cheese to the Instant Pot and stir. (add more for extra creaminess).
- Add half the Parmesan cheese, sriracha sauce and stir. (add more sriracha as desired - this is the most I add if keeps are eating it)
- Use the other half of the Parmesan cheese as the topping. Serve with Siracha hot sauce on the side if desired!
