Description
A delightful blend of cheeseburgers and macaroni and cheese made in the Instant Pot, perfect for cozy family dinners.
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 beef and onions: Set the Instant Pot to ‘Sauté’ mode. Add the chopped onion and ground beef; cook until the beef turns brown. Drain any excess fat.
- Add pasta and broth: Add the elbow macaroni, beef broth, Worcestershire sauce, salt, and pepper. Stir well.
- Pressure cook: Seal the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ for 4 minutes.
- Quick release: Once the timer goes off, carefully do a quick release of pressure.
- Stir in creaminess: Open the lid and stir in the milk and shredded cheddar cheese until melted. Serve warm.
Notes
Make-ahead tips: Prepare the beef and onion mixture a day ahead and refrigerate for quick cooking later.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg