Description
Baked Instant Pot macaroni and cheese with a buttery breadcrumb topping. Comfort food to the max!
Ingredients
Scale
- 2 Tbsp butter
- 1 shallot, minced
- 4 large garlic cloves, minced
- 2 1/2 cups chicken broth
- 8 ounces elbow macaroni
- 1/2 tsp ground mustard
- 1/2 tsp kosher salt
- 1/4 tsp smoked paprika
- 1/2 tsp black pepper
- 8 ounces sharp cheddar, shredded
- 1 tsp Dijon mustard
- 1/4 cup milk or cream
- 2 Tbsp melted butter
- 6 Tbsp Italian seasoned breadcrumbs or panko
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and swirl around to melt. Add in the shallot and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the macaroni, ground mustard, salt, paprika and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the cheddar, Dijon and milk until cheese has melted. Salt and pepper to taste.
- In a small bowl stir together the melted butter and the bread crumbs. Sprinkle the mixture over the top. Use air fryer lid to bake the casserole for 10 minutes at 350 degrees. (If you don’t have an air fryer lid you can do this step in the oven by transferring mac and cheese to a baking dish and topping with bread crumb mixture. Bake at 350 degrees for 20 minutes).
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot/Air fryer lid