Instant Pot Irish Mac and Cheese
Instant Pot Irish Mac and cheese made with Dubliner and Mozzarella cheese that is garnished with panko crumbs, crispy bacon, and parsley.
Servings: 8 servings
Calories: 630kcal
Equipment
Ingredients
- 16 oz elbow macaroni
- 4 cups water
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- ½ teaspoon pepper
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- 8 oz Dubliner cheese cut into cubes
- 8 oz Mozzarella cheese cut into cubes (not shredded)
- 2 cups heavy cream or half & half
Garnish
- ½ cup panko crumbs
- 1 garlic clove minced
- bacon cooked and crumbled
- parsley
Instructions
Instant Pot Mac and Cheese
- Add the elbow pasta to the inner liner of the Instant Pot.
- Top with 4 cups of water. Make sure to submerge the pasta completely underwater.
- Add the salt, pepper, cayenne, hot sauce, and Dijon mustard.
- Close the lid and vent and set the pressure cooker to MANUAL/PRESSURE COOK for 4 minutes.
- Once the 4 minutes is up, carefully and intermittently release the pressure to avoid the water from spewing.*
- Carefully open the lid away from the face and set the pressure cooker to SAUTE.
- Add the cubed Dubliner and Mozzarella cheeses.
- Pour in the heavy cream and stir until all cheeses are melted and the mac and cheese is smooth and creamy.
- Cancel the saute function and serve with toasted panko, bacon, and parsley.
TO MAKE TOASTED PANKO
- Heat a skillet over medium heat and add the ½ cup of panko and 1 minced garlic clove.
- Stir and heat until toasted and remove from the heat.
- Set aside and serve with the mac and cheese.
Notes
*Refer to your pressure cooker's manual for how to safely perform a quick release.
Nutrition
Serving: 1serving | Calories: 630kcal | Carbohydrates: 48g | Protein: 23g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 118mg | Sodium: 625mg | Potassium: 243mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1368IU | Vitamin C: 2mg | Calcium: 408mg | Iron: 1mg
