Kraft Mac and Cheese in a Pressure Cooker
Made Kraft mac and cheese in a pressure cooker yet? It's easy! With no draining required we've figured out how to make boxed macaroni in our Instant Pot!
Servings: 4
Ingredients
- 1 box macaroni and cheese
- 1/4 c milk amount varies depending on how thick you want it
- 1 1/2 - 1 3/4 c water increased amount if you are adding hot dogs
- 4 tbsp butter
- 2 hot dogs optional, sliced
Instructions
- Add 1 1/2 c water into your pressure cooker, 1 3/4 c if you are adding hot dogs.
- Add the noodles from your box of boxed macaroni and cheese, stir well so the water becomes a bit murky meaning the slight powder on the noodles is washed off. Add sliced hot dogs now if you want to add them. Stir again.
- Close lid and steam valve and set to pressure high for 3 minutes.
- Allow to naturally release for about 2 min. just so water doesn't spray out a bit when you release the pressure. Release rest of steam and open lid. Turn pot off.
- Stir and break up noodles with a spoon, do not drain. Add butter and allow it to melt.
- Pour in your packet of dry cheese and stir until dissolved. If you want it thinner add some of your milk slowly until it's the consistency you want. Serve!!
Video
Nutrition
Serving: 3oz | Calories: 337kcal | Carbohydrates: 28g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 654mg | Potassium: 153mg | Vitamin A: 380IU | Calcium: 100mg | Iron: 1.6mg