Instant Pot Mac And Cheese With Ham And Peas Recipes

INSTANT POT® MAC AND CHEESE WITH HAM AND PEAS

Instant Pot® Mac and Cheese with Ham and Peas image

Forget about the blue box (you know what I'm talking about) and make homemade mac and cheese for a weeknight dinner. The ham, peas, and optional hot sauce add some pizzazz to classic mac and cheese. Adjust the consistency of the mac and cheese sauce to suit your personal preference. I used Kraft® 2% Milk Extra Sharp Cheddar Cheese to reduce fat with no negative effect on taste.

Provided by lutzflcat

Categories Main Dish Recipes Pork Ham

Time 44m

Yield 6

Number Of Ingredients 13

Ingredients

4 cups water
1 (16 ounce) package elbow macaroni
1 teaspoon dry mustard powder (such as Colman's®)
1 teaspoon salt
1 teaspoon hot sauce
1 (12 fluid ounce) can evaporated milk
⅓ cup whole milk
2 tablespoons unsalted butter
2 cups shredded 2% milk Cheddar cheese (such as Kraft®)
1 cup shredded Monterey Jack cheese
1 cup diced cooked ham
½ cup frozen peas, defrosted
salt and ground black pepper to taste

Steps:

Combine water, elbow 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 Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 65.4 g, Cholesterol 67.1 mg, Fat 22.9 g, Fiber 2.9 g, Protein 33.3 g, SaturatedFat 12.5 g, Sodium 1150.4 mg, Sugar 9.9 g

INSTANT POT® MAC AND CHEESE

Instant Pot® Mac and Cheese image

Try this quick-and-easy electric pressure cooker macaroni and cheese recipe--let the Instant Pot® do the work.

Provided by Michael Beatty

Categories Side Dish

Time 40m

Yield 10

Number Of Ingredients 12

Ingredients

1 (16 ounce) package elbow macaroni
1 quart chicken stock
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon liquid smoke flavoring
½ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons butter
1 cup milk
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

Steps:

Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 35.9 g, Cholesterol 39.2 mg, Fat 13.8 g, Fiber 1.6 g, Protein 15.7 g, SaturatedFat 8.2 g, Sodium 681.1 mg, Sugar 2.8 g

CREAMY INSTANT POT® BACON MACARONI AND CHEESE

Creamy Instant Pot® Bacon Macaroni and Cheese image

Macaroni and cheese is so easy to cook in the pressure cooker that you won't want to make the boxed stuff again! This creamy recipe is a delicious basic pressure cooker mac and cheese with bacon. Feel free to use it as a starting point for a customized mac and cheese using different cheeses and add-ins.

Provided by fabeveryday

Categories Meat and Poultry Recipes Pork

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups water
1 (16 ounce) package dry elbow macaroni
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper
¾ cup milk
2 cups shredded Cheddar cheese
1 cup shredded Gouda cheese
½ cup crumbled cooked bacon

Steps:

Combine water, macaroni, salt, garlic powder, onion powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®); stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in milk, Cheddar, and Gouda gradually, alternating between a little of the milk and a handful of cheese at a time. Stir until the cheeses are melted. Stir in crumbled bacon and serve.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 44 g, Cholesterol 61 mg, Fat 19.5 g, Fiber 1.8 g, Protein 23 g, SaturatedFat 10.6 g, Sodium 719.9 mg, Sugar 3.1 g

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