Make homemade macaroni and cheese for a dinner.
The bacon, peas, and optional hot sauce add some new taste to classic mac and cheese.
| Servings | Prep Time | Cook Time | Passive Time |
| 6servings | 25minutes | 14minutes | 5minutes |
| Servings | Prep Time |
| 6servings | 25minutes |
| Cook Time | Passive Time |
| 14minutes | 5minutes |
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
Ingredients
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Instructions
- Combine water, macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot®). 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.
Nutrition Facts
Multi Cooker Macaroni and Cheese with Bacon and Peas
Amount Per Serving
Calories 607
Calories from Fat 206
% Daily Value*
Total Fat 22.9g
35%
Saturated Fat 13g
65%
Cholesterol 67mg
22%
Sodium 1150mg
48%
Potassium 509mg
15%
Total Carbohydrates 65.4g
22%
Dietary Fiber 2.9g
12%
Sugars 10g
Protein 33.3g
67%
Vitamin A
762IU%
Vitamin C
12mg%
Calcium
504mg%
Iron
3mg%
* Percent Daily Values are based on a 2000 calorie diet.
