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Instant Pot Protein Mac and Cheese

Course Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.