Instant Pot Bacon Mac and Cheese
Cooked in one pot and ready in about 30 minutes, this Instant Pot Mac & Cheese (with bacon) is the perfect meal any night of the week!
Servings 6
Calories 802kcal
Equipment
Ingredients
- ½ lb bacon 8-10 Slices, sliced into pieces
- 1 lb elbow macaroni
- 4 cups water
- 4 tablespoons butter divided
- 1 teaspoon onion powder
- 1 teaspoon dried mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ cup heavy cream
- 8 ounces sharp cheddar cheese shredded, 3 Cups
- 2.5 ounces Monterey Jack cheese shredded, 1 cup
- 1.5 ounces parmesan cheese shredded 1/2 cup
- sliced green onions or chopped parsley, optional
Instructions
- Slice ½ lb bacon into small pieces.
- Set the instant pot to sauté and add the bacon. Cook until bacon is slightly crispy, then remove from the pot and drain on a paper towel lined plate.
- Drain all but 2 tablespoons of bacon fat from the pot.
- Add 1 lb elbow macaroni, 4 cups water, 2 tbs butter (keep the rest for later) 1 teaspoon onion powder, 1 teaspoon dried mustard, ½ teaspoon smoked paprika and ½ teaspoon garlic powder , to the pot. Stir to combine.
- Place the lid on the pot, turn the valve to seal and set to high pressure for 4 minutes.
- When the timer is complete and turn the dial to vent.
- When the pin has dropped remove the lid and stir the noodles.
- Add the remaining butter, half of the cream and 1/3 of the cheese. Stir until cheese is melted and then add remaining cheese. Continue stirring until all the cheese is melted and then stir in ¾ of the bacon, reserving some for garnish.
- Add remaining cream a little at a time until the sauce reaches your desired consistency.
- Serve topped with remaining bacon and sliced green onion or chopped parsley if desired.
Nutrition
Calories: 802kcal | Carbohydrates: 59g | Protein: 30g | Fat: 49g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 749mg | Potassium: 326mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1146IU | Vitamin C: 1mg | Calcium: 485mg | Iron: 2mg
