Instant Pot Protein Mac and Cheese
Servings 8
Ingredients
- 16 oz. elbow macaroni whole wheat pasta works too!
- 4 cups chicken broth or any broth
- 2 tablespoons unsalted butter
- 1.5 teaspoons garlic powder
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- 2 cups shredded cheddar cheese
- 1 cup 2% cottage cheese
- 1/2 cup nonfat Greek yogurt
- 3 tablespoons heavy cream or whole milk
- ½ teaspoon freshly ground pepper
Instructions
- In your Instant Pot, combine macaroni noodles, broth, butter, garlic powder, Dijon mustard, and salt. Mix well.
- Ensure the pressure valve is set to seal, then close the lid and cook on high pressure for 5 minutes.
- Once the time is up, quick-release the pressure by turning the pressure valve to vent. Be cautious, as the steam is hot!
- Remove the Instant Pot lid and give the noodles a quick stir. Add cheddar cheese, cottage cheese, Greek yogurt, and heavy cream. Stir continuously until all the cheese has melted. It may take a bit of time for the cottage cheese to melt.
- Serve your mouthwatering mac and cheese from the Instant Pot and sprinkle with freshly ground black pepper for an extra kick.
Notes
- For smooth melting, add all the cheese ingredients while the macaroni is hot. Don’t delay adding the cheese, Greek yogurt, and milk, as it may result in a grainy texture.
- If the cottage cheese isn’t melting smoothly, turn on the sauté function on your Instant Pot and stir until smooth.