Creamy Instant Pot® Bacon Macaroni and Cheese


  • 4 cups water
  • 1 (16 ounce) package dry elbow macaroni
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup milk
  • 2 cups shredded Cheddar cheese
  • 1 cup shredded Gouda cheese
  • ½ cup crumbled cooked bacon
  • Directions

  • Step 1

    Combine water, macaroni, salt, garlic powder, onion powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®); stir until well combined. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.


  • Step 2

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

  • Step 3

    Stir in milk, Cheddar, and Gouda gradually, alternating between a little of the milk and a handful of cheese at a time. Stir until the cheeses are melted. Stir in crumbled bacon and serve.

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