Instant Pot Macaroni and Cheese | 21 Day Fix Macaroni and Cheese

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.

Print Recipe

3.58 from 7 votes

Instant Pot Macaroni and Cheese

Instant Pot macaroni and cheese is easy to make, creamy, and super delicious! The whole family will love this recipe, it's also great for parties! Instant Pot dinner recipes are perfect for busy families, and we love this healthy instant pot recipe!

Prep Time5 mins

Cook Time9 mins

Total Time14 mins

Course: Side Dish

Cuisine: American

Keyword: Instant Pot Macaroni and Cheese

Servings: 6 people

Calories: 321kcal

Author: Becca Ludlum

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

21 Day Fix Container Count | Entire Recipe: 3 tsp, 2G, 8B, 8Y, 1R | 1/2C serving: negligible tsp and R. 1/4G, 1B, 1Y

 

Nutrition

Serving: 1g | Calories: 321kcal | Carbohydrates: 21g | Protein: 18g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 329mg | Potassium: 231mg | Fiber: 1g | Sugar: 3g | Vitamin A: 41.2% | Vitamin C: 76.9% | Calcium: 41.2% | Iron: 7.8%

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