Instant Pot Meatless Monday Best Ever Macaroni Cheese


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Welcome to my latest Instant Pot meatless Monday recipe and today is all about the best ever macaroni cheese recipe.

Welcome to my latest Instant Pot meatless Monday recipe and today is all about the best ever macaroni cheese recipe.

If you want an easy, creamy, cheesy pasta experience then it doesn’t get any better than macaroni cheese in the Instant Pot.

I absolutely love macaroni cheese and it is one of my all time favourite dishes. I have always loved the taste of the pasta, the creamy sauce and of course loads and loads of cheddar cheese.

When I was a vegetarian (it was a long time ago now) I would have macaroni cheese whenever we went out for dinner.

It was always on the menu for the vegetarians as it was so easy to make and could easily be stored for when you did have a vegetarian in your pub or restaurant.

Now as a meat eater I still love to eat macaroni cheese and it is perfect as a side dish or a really good lunch.

I also find that you can bulk it up with extra vegetables to make a really good frugal meal for you and your family to enjoy.

However when we made this dish though we made extra savings because of the offers that were on at the supermarket.

For example we bought a kilo of pasta (works out at about 7.5 cups) for just 39 cent, then we had a bag of grated cheese that was on offer for a Euro and then everything else was cheap cupboard basics that we had in anyway.

So if you based this on a per person budget it would work out at less than 20 cent. And don’t forget that macaroni cheese is incredibly filling therefore if you have it for lunch you will not snack between meals and you will enter your carb coma!

Well after spending years cooking macaroni cheese in two pans on the hob I have finally being experimenting with it and this is how to make it all in one pot via the Instant Pot!

Instant Pot Meatless Monday Best Ever Macaroni Cheese

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 4
Calories: 682kcal

Ingredients

Instructions

  • Place in the bottom of your Instant Pot the garlic, onion, pasta, oxo cube and stir well. Add in 4 cups of boiling water and stir again.
  • Place the lid on the top, set to sealing and cook on manual for 5 minutes.
  • Follow this up with 5 minutes on keep warm.
  • Take the lid off. Stir well and mix in the soft cheese, milk and cheddar cheese.
  • Add the seasoning and stir and serve.

Notes

When you add the garlic cloves because they are cooked at high pressure and because they get well cooked they blend into the sauce and don’t need chopping.
The rule for cooking macaroni in the Instant Pot is take you have equal quantities of water to pasta. Therefore 1 cup of pasta = 1 cup of warm water.
To speed up the time it takes to get to pressure use boiling water instead of cold water in your stock.

Nutrition

Calories: 682kcal | Carbohydrates: 85g | Protein: 34g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 994mg | Potassium: 388mg | Fiber: 3g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 3.8mg | Calcium: 618mg | Iron: 2mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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Instant Pot | Instant Pot Meatless Monday Best Ever Macaroni Cheese recipe from RecipeThis.com




2 thoughts on “Instant Pot Meatless Monday Best Ever Macaroni Cheese”

    • Hi Christine

      A natural release we found was best for this. We left it on keep warm for 5 minutes then released the rest of the pressure and most of the pressure had left by that point.

      Kind Regards

      Sam

      Reply

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