But the best part? It’s 21 Day Fix Macaroni and Cheese too… eat your heart out!
I love making recipes in the Instant Pot because it’s so quick and easy. It makes cooking things like macaroni a breeze. I even have the higher altitude cooking times figured out so it’s easier than ever to make these recipes in the IP.
In just three easy steps you can have the perfect dish ready for the table. This Instant Pot macaroni and cheese is great for busy weeknights.
Another thing I really enjoy about this recipe is the fact that it’s not super processed. Thanks to the Instant Pot it’s actually easier to make than some of the boxed varieties!
If you haven’t yet converted to the Instant Pot madness you can find out more about these magical devices here.
Directions for Instant Pot Macaroni and Cheese:
(scroll to the bottom for stove top directions)
1) Using the sauté function in the Instant Pot, melt the butter. Add the diced bell peppers and sauté for 3-5 minutes until slightly soft. Remove the bell peppers and set aside for later.
2) Add the whole wheat pasta to the Instant Pot with 2.5 cups of water. Add the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 4 minutes. The rule of thumb is to cook the pasta for half the time suggested on the package. When done release the pressure using the quick release method.
3) Remove the lid. Drain pasta (do not rinse) and while the pasta is still hot add Monterey jack cheese, cheddar cheese, and Greek yogurt. When the cheese is melted mix in the cooked bell peppers and salt to desired taste. Serve immediately.
Serves 8
21 Day Fix Container Count | Entire Recipe: 3 tsp, 2G, 8B, 8Y, 1R | 1/2C serving: negligible tsp and R. 1/4G, 1B, 1Y
Check out more Instant Pot recipes right here!
Stove Top directions: Boil noodles. In separate pot, add diced veggies and all other ingredients. When noodles are soft, drain and add to cheese mixture. Allow to thicken and cook for 5-10 more minutes.
Instant Pot Macaroni and Cheese
Ingredients
Ingredients:
- 1 tbsp . butter
- 2 cups diced bell peppers
- 1 cup . whole wheat elbow macaroni
- 5 cups water
- 1 1/3 cup shredded Monterey jack cheese
- 1 1/3 cup shredded cheddar cheese
- 2/3 cup plain Greek yogurt
- salt to taste
Instructions
Directions:
- Using the sauté function in the Instant Pot, melt the butter. Add the diced bell peppers and sauté for 3-5 minutes until slightly soft. Remove the bell peppers and set aside for later.
- Add the whole wheat pasta to the Instant Pot with 2.5 cups of water. Add the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 4 minutes. The rule of thumb is to cook the pasta for half the time suggested on the package. When done release the pressure using the quick release method.
- Remove the lid and drain the pasta (do not rinse). While the pasta is still hot add Monterey jack cheese, cheddar cheese, and Greek yogurt. When the cheese is melted mix in the cooked bell peppers and salt to desired taste. Serve immediately.
Video
Notes
Nutrition
Heather says
This recipe sounds really good and I would like to try it but I’m not sure how to figure the containers for a single serving when the container count in the recipe is for the entire recipe. Can you please let me know how to do this? Thank you in advance.
Jen says
Hi, I see the ingredients list says 5 cups of water, but step 2 says 2.5 cups. Am I missing something?
Kristi says
It says it serves 8 but how much is a serving?
Becca says
It says 1/2 c ;)
Taylor says
I’ve been looking for more easy instant pot recipes and this is perfect! So simple and delicious!
Julie Evink says
I’ve been on the 21 Day Fix plan but I was DYING for some Mac & Cheese. Tried this and it totally curbed my craving!