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 calories
carbohydrate: 44 g
cholesterol: 61 mg
fat: 19.5 g
fiber: 1.8 g
protein: 23 g
saturatedFat: 10.6 g
servingSize: -
sodium: 719.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  3. 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.

Recipe Yield

8 servings

Recipe Note

Macaroni and cheese is so easy to cook in the pressure cooker that you won't want to make the boxed stuff again! This creamy recipe is a delicious basic pressure cooker mac and cheese with bacon. Feel free to use it as a starting point for a customized mac and cheese using different cheeses and add-ins.

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