Instant Pot White Cheddar Jack Mac N Cheese
White Cheddar and Monterrey Jack Mac N Cheese made in the Instant Pot and made with real cheeses.
Servings: 8 servings
Calories: 411kcal
Ingredients
- 2 ½ cups fusilli pasta
- 3 cups water
- 4 tablespoon butter
- 1 ½ teaspoon ground mustard
- 2 teaspoon salt
- ½ teaspoon pepper
- 4 oz cream cheese softened
- 1 cup milk
- 8 oz white cheddar cheese chopped
- 8 oz Monterey Jack cheese chopped
Instructions
- Place the pasta in the Instant Pot and add the butter, water, ground mustard, pepper, and salt.
- Close the Instant Pot and set on manual for 4 minutes.
- While the Instant Pot is coming to pressure, prepare your cheeses by chopping them into pieces.
- Once the timer has gone off, quick release your Instant Pot. If the vent gets foamy, close the vent, wait a couple of seconds, and then repeat the process until all pressure is released.
- Remove lid, stir, add in chopped cheeses and cream cheese.
- Lastly, add in the milk, a little at a time until you have reached your desired creaminess.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 411kcal | Carbohydrates: 17g | Protein: 18g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1044mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 918IU | Vitamin C: 0.03mg | Calcium: 473mg | Iron: 1mg
