Creamy Instant Pot® Bacon Macaroni and Cheese recipe
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Ingredients
- 4 cups water 1 (16 ounce) package dry elbow macaroni ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon freshly ground black pepper ¾ cup milk 2 cups shredded Cheddar cheese 1 cup shredded Gouda cheese ½ cup crumbled cooked bacon
Nutrition Info
- 448.5 caloriescarbohydrate: 44 gcholesterol: 61 mgfat: 19.5 gfiber: 1.8 gprotein: 23 gsaturatedFat: 10.6 gservingSize: -sodium: 719.9 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Creamy Instant Pot® Bacon Macaroni and Cheese
Directions
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Combine water, macaroni, salt, garlic powder, onion powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®), stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in milk, Cheddar, and Gouda gradually, alternating between a little of the milk and a handful of cheese at a time. Stir until the cheeses are melted. Stir in crumbled bacon and serve.