Instant Pot Pepper Jack Mac n Cheese
If you love mac and cheese but also love some spice, this recipe will be perfect.
Prep Time5 minutes mins
Cook Time6 minutes mins
Pressure Build10 minutes mins
Total Time21 minutes mins
Cuisine: American
Method: Instant Pot
Servings: 8
Calories: 373kcal
- 3 cups uncooked elbow macaroni
- 3 ¼ cup water
- ½ teaspoon onion powder
- 1 teaspoon dry mustard
- ¼ teaspoon pepper
- ½ jalapeno pepper chopped
- 1 Tbs butter
- 3 oz cream cheese
- 2 cups Pepperjack cheese shredded
- 1 cups sharp cheddar cheese shredded
- ¾ cup milk
Combine first 7 ingredients in Instant Pot.
Secure the Instant Pot lid and turn pressure valve to sealing. Cook on manual high pressure for 6 minutes.
Quick pressure release the pressure when the cook time ends. Remove the lid and add the cheeses. Pour in the milk a little at a time, stirring to melt the cheese and coat all the noodles..
Serve warm.
Calories: 373kcal | Carbohydrates: 32g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 303mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 360mg | Iron: 1mg