Instant Pot® Mac and Cheese with Ham and Peas

Instant Pot® Mac and Cheese with Ham and Peas Forget about the blue box (you know what I’m talking about) and make homemade mac and cheese for a weeknight dinner. The ham, peas, and optional hot sauce add some pizzazz to classic mac and cheese. Adjust the consistency of the mac and cheese sauce to suit your personal preference. I used Kraft® 2% Milk Extra Sharp Cheddar Cheese to reduce fat with no negative effect on taste.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 14 mins

    TOTAL : 5 mins

    SERVING : 6

    YIELD : 6 servings

Instructions Checklist
  • Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Set to high pressure according to manufacturer’s instructions and cook for 4 minutes. Allow up to 10 minutes for pressure to build.

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  • Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps.

  • Stir evaporated milk, milk, and butter into the pot. Add Cheddar cheese and Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.

Per Serving: 607 calories; protein 33.3g; carbohydrates 65.4g; fat 22.9g; cholesterol 67.1mg; sodium 1150.4mg.