Description
Cheesy, smoky macaroni and cheese with big, crispy pieces of bacon.
Ingredients
Scale
- 4 cups water
- 1 (16 oz) package elbow macaroni (or other pasta)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp liquid smoke
- 1–2 cups half and half
- 12 oz (3 cups) grated sharp cheddar (or other cheese like Colby and Monterey jack)
- 1 (12 oz) package of bacon
Instructions
- Add water into Instant Pot. Sprinkle in the pasta in a single layer. Press to submerge pasta as much as possible. Sprinkle in salt, pepper, garlic powder, paprika and liquid smoke.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes.
- While pasta is cooking cook the bacon until crispy and drain on paper towels. Cut each piece into thirds.
- When time is up on Instant Pot let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Stir in the half and half (I started out with 1 cup) and the cheese.
- Once cheese is melted and creamy stir in the bacon.
- Taste test and sprinkle in salt and pepper to taste.
- Scoop into bowls and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Use the same instructions when using the 3 or 8 quart pot.
- Category: Pasta
- Method: Instant Pot