Description
Creamy, cheesy, and irresistibly comforting, this Instant Pot Mac & Cheese with Bacon is a quick and satisfying dish that delivers bold flavor in every bite. Perfect for busy weeknights or cozy weekends.
Ingredients
Scale
- 1 pound rotini pasta
- 4 cups shredded cheddar cheese
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup crispy bacon bits
Instructions
- Add pasta, 4 cups water, salt, garlic powder, and onion powder to the Instant Pot. Stir.
- Seal the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
- Do a quick pressure release when the timer ends. Open lid and stir pasta.
- Add butter and stir until melted.
- Pour in milk slowly while stirring, then add shredded cheddar in small batches, stirring until fully melted.
- Fold in bacon bits and black pepper. Stir until smooth and creamy.
- Serve hot with optional garnish of extra bacon or parsley.
Notes
- Use freshly shredded cheese for best melt and flavor.
- Room temperature milk helps create a smoother sauce.
- To reheat, add a splash of milk to keep it creamy.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 610mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 75mg
Keywords: instant pot mac and cheese, creamy mac and cheese, mac and cheese with bacon, pressure cooker pasta, easy comfort food