Make homemade macaroni and cheese for a dinner.
The bacon, peas, and optional hot sauce add some new taste to classic mac and cheese.
[recipe-video]
Multi Cooker Macaroni and Cheese with Bacon and Peas
Ingredients
- 4 cups water
- 1 package macaroni (16 ounce)
- 1 tsp dry mustard powder
- 1 tsp salt
- 1 tsp hot sauce (optional)
- 1 can evaporated milk (12 fluid ounce)
- 1/3 cup whole milk
- 2 tbsp unsalted butter
- 2 cups cheddar cheese shredded 2% milk
- 1 cup Jack cheese shredded
- 1 cup diced cooked bacon
- 1/2 cup frozen peas defrosted
- salt and ground black pepper to taste
Instructions
- Combine water, macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant PotĀ®). Close and lock the lid. Set to high pressure according to manufacturer's instructions and cook for 4 minutes. Allow up to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps.
- Stir evaporated milk, milk, and butter into the pot. Add Cheddar cheese and Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.
Video
Nutrition
Calories: 607kcalCarbohydrates: 65.4gProtein: 33.3gFat: 22.9gSaturated Fat: 13gCholesterol: 67mgSodium: 1150mgPotassium: 509mgFiber: 2.9gSugar: 10gVitamin A: 38100IUVitamin C: 9.9mgCalcium: 5040mgIron: 0.5mg
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