INSTANT POT KRAFT MACARONI AND CHEESE FULL
INSTANT POT KRAFT MACARONI AND CHEESE MAC

Add in the American cheese, and stir until it’s melted.Īdd in the cheese packets, garlic powder, and onion powder. Return the pot to the stove, and add in the butter.

INSTANT POT KRAFT MACARONI AND CHEESE FULL

(See the recipe card below for the full printable instructions.) Drain the pasta through a colander, and set aside. Start by boiling the pasta according to the package instructions. You could also add a bit of paprika, black pepper, or even a splash of hot sauce if you want to amp up the flavor even more.

INSTANT POT KRAFT MACARONI AND CHEESE MAC

Spices: A little garlic powder and onion powder goes a long way in making this the best easy mac and cheese ever! Definitely don’t skimp on these. It will taste a little more creamy than cheesy, but it will still add tons of delicious flavor. If you don’t have any American cheese, try using cream cheese instead. You could also use some of the pasta water if you don’t have any milk on hand.Īmerican Cheese: Adding a few slices of American cheese makes this the ultimate cheesy mac and cheese. If you don’t have half and half, I’d recommend using whole milk. Half and Half: Adding half and half to the macaroni does so much in amping up the creamy factor. It really helps it taste extra creamy and not just cheesy. You could swap that for other brands that use a powder cheese for the cheese sauce if you like though.īutter: Butter adds tons of body and flavor to the sauce. At this point the liquids will begin to thicken.Kraft Mac and Cheese: We’re using two boxes of Kraft mac and cheese as the base of this recipe. When we remove the lid, we use a large spoon and stir everything really well for about a minute. When the 4 minutes are up we do a quick release of the pressure. We then secure the lid, set the vent to sealing, and pressure cook on high for 4 minutes. Next, we dump a can of tomato sauce and a can of diced tomatoes with green chilies right on top. Once the water is added, we can push down the macaroni to make sure it’s all submerged with some room to spare. Next we add the macaroni, then 3 ½ cups of water.

This is important! We sprinkle our seasonings right on top of the beef. After the meat is browned, we drain the fat and it’s time to layer on the rest of the ingredients – not stir anything together. With the Instant Pot on saute mode, be brown the beef, which takes about 5 minutes or so. It always provides the most flavorful and tender results. I really like 85% lean beef for pressure cooking. We start with 1 lb of 85% lean ground beef. This chili mac recipe is perfect because it’s full of delicious flavors and uses just a few simple ingredients. No draining, no extra pots or pans – all in one pot! With the saute mode we brown the meat, then the pressure cook mode does the rest. But with the Instant Pot, all the magic happens in one place. While I love to make pasta dishes, sometimes the thought of using a large pot to boil the pasta, then a colander to drain, then another pan to brown the meat, by the time i’m done cooking i’ve got a sink loaded with dishes to clean. That’s when the Instant Pot becomes my best friend! Easy cleanup – one pot only! And i’ll be the first to admit, i’m often good and dreaming up elaborate meal plans early in the day, but when work is over and i’m hungry, and the kids are hungry, I just want something quick and fast. You’ve probably read again and again how easy the Instant Pot electric pressure cooker is for making any number of recipes, which is so true. With under 5 minutes prep, just one pot, and no veggies to cut up, it’s perfect for feeding a hungry crowd on short notice. And this recipe for Instant Pot chili mac is perfect for a quick, easy weeknight meal. Making pasta dishes in the Instant Pot is so darned easy and convenient.

Instant pot kraft macaroni and cheese