Description
A creamy and comforting cheeseburger mac and cheese made in the Instant Pot, perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cups elbow macaroni
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Sauté the chopped onion and ground beef in the Instant Pot until beef is browned. Drain excess fat.
- Mix in the elbow macaroni, beef broth, Worcestershire sauce, salt, and pepper; stir well.
- Pressure cook on ‘Manual’ for 4 minutes.
- Quick release the pressure once cooking is complete.
- Add milk and shredded cheddar cheese; stir until cheese is melted and sauce is creamy.
- Serve warm and enjoy!
Notes
You can customize with veggies or different types of cheese, and consider making it ahead by cooking the beef and onions in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg