Ingrédients (4 portions)

Macaroni 1 pound

Water or broth 4 cups

Butter 3 tablespoons

Salt 1 teaspoon

Evaporated milk or regular milk 1 cup

Shredded cheddar cheese 2 cups

Mozzarella or Monterey Jack cheese 1 cup

Pepper to taste

Préparation

Add macaroni, water, butter, and salt to the Instant Pot.

Cook on high pressure for approximately 4 to 5 minutes.

Carefully perform a quick release.

Gradually add milk and cheeses, stirring constantly.

Continue stirring until the cheese is melted and the sauce is creamy.

Season with pepper and serve immediately.

Notes & Astuces du chef

This recipe is based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-mac-and-cheese/. This is a summarized French version for the website. Estimated nutrition per serving is provided to complete the recipe card, unless otherwise indicated. This recipe is fish/seafood-free.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté Easy	Préparation 5 min	Cuisson - min	Repos 3 min	Portions 4
Méthode Instant Pot	Origine Américaine	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

Macaroni 1 pound
Water or broth 4 cups
Butter 3 tablespoons
Salt 1 teaspoon
Evaporated milk or regular milk 1 cup
Shredded cheddar cheese 2 cups
Mozzarella or Monterey Jack cheese 1 cup
Pepper to taste

Préparation

Add macaroni, water, butter, and salt to the Instant Pot.
Cook on high pressure for approximately 4 to 5 minutes.
Carefully perform a quick release.
Gradually add milk and cheeses, stirring constantly.
Continue stirring until the cheese is melted and the sauce is creamy.
Season with pepper and serve immediately.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

620 kcal

Calories

24g

Protéines

62g

Glucides

32g

Lipides

Fibres

880mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)