Description
A quick and creamy version of the classic comfort food, made easily in an Instant Pot.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup water
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/2 cup milk
Instructions
- Add elbow macaroni, water, butter, salt, and paprika to the Instant Pot.
- Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Perform a quick release by switching the valve to venting.
- Open the lid and stir in shredded cheddar cheese and milk until creamy and well combined.
Notes
Use high-quality cheese for better flavor and avoid overcooking the pasta.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg