Creamy Instant Pot® Bacon Macaroni and Cheese
Description
This creamy mac and cheese features Gouda and Cheddar along with crumbled bacon.
Ingredients
•
4 cups water
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1 (16 ounce) package dry elbow macaroni
•
1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon freshly ground black pepper
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3/4 cup milk
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2 cups shredded Cheddar cheese
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1 cup shredded Gouda cheese
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1/2 cup crumbled cooked bacon
Directions
1
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.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3
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.