Garlic Parmesan Macaroni and Cheese
Garlic and parmesan cheese flavored macaroni and cheese easily made with the Instant Pot.
Ingredients
- 1 lb elbow macaroni
- 4 cups water
- 4 large garlic cloves
- 1/2 tbsp garlic powder
- 1 tbsp mustard powder
- 2 tsp hot sauce, optional, you can leave this out if you're making this for kids
- 2 tbsp unsalted butter
- 1 cup heavy cream , (see note)
- 6 oz shredded white cheddar cheese, (see note)
- 4 oz shredded parmesan cheese, (see note)
- fresh parsley for garnish
- ground black pepper
Instructions
- Add macaroni, water, garlic cloves, garlic powder, mustard powder, hot sauce and butter into your instant pot. Give everything a quick stir so that the powders aren't clumped up.
- Seal your instant pot. Set to manual, high pressure and cook time of 4 minutes. Let your Instant Pot pressurize and cook. When the cooking timer finishes, do a quick pressure release on your instant pot.
- Open your instant pot and give your pasta a quick stir to make sure everything is evenly cooked. If you have a little extra water in there, it should evaporate soon with your stirring. Remove and discard the garlic cloves. Add in heavy cream= and cheeses while the pasta is still hot and steaming. Stir until cheeses are melted and macaroni are evenly coated. Serve immediately. Garnish with fresh parsley and ground black pepper if desired.
Notes
- I use the Instant Pot 7-in-1 Multi-Functional Pressure Cooker*
- You can substitute the heavy cream for evaporated milk, but I don't recommend using regular milk because it will make the mac and cheese watery.
- 6 ounces of shredded cheddar cheese is a little over 2 cups but you should weigh it for best results.
- 4 ounces of shredded parmesan cheese is about 1 1/2 cups but you should weigh it for best results.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Serving: 0.13of recipe, Calories: 489kcal, Carbohydrates: 45.9g, Protein: 18.7g, Fat: 25.5g, Saturated Fat: 15.2g, Sodium: 375.3mg, Fiber: 2g, Sugar: 2.9g, NET CARBS: 44
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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