Instant Pot Protein Mac and Cheese
This protein mac and cheese is made In the Instant Pot in 30 minutes. Enjoy!
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Fat 8
Carbs 44
Protein 17
Yield 8
Ingredients
- 16 oz. elbow macaroni whole wheat pasta works too!
- 4 cups chicken broth or any broth
- 2 tablespoons unsalted butter
- 1.5 teaspoons garlic powder
- 2 teaspoons dijon mustard
- ½ teaspoon salt
- 2 cups shredded cheddar cheese
- 1 cup 2% cottage cheese
- 1/2 cup nonfat Greek yogurt
- 3 tablespoons heavy cream or whole milk
- ½ teaspoon freshly ground pepper
Instructions
- Place macaroni noodles, broth, butter, garlic powder, dijon mustard and salt into the Instant Pot and mix well.
- Set your Instant Pot by making sure the pressure valve is turned to seal. Close the lid and cook on high pressure for 5 minutes.
- When the time on the instant pot runs out, quick release the pressure by turning the pressure valve to vent. Be careful, the steam is hot!
- Remove the Instant Pot lid and give the noodles a quick stir. Add the cheddar cheese, cottage cheese, Greek yogurt, and heavy cream. Stir constantly until all the cheese has melted. It might take some time for the cottage cheese to melt.
- Remove the mac and cheese from the Instant Pot and top with freshly ground black pepper.
Tips & Notes
- All of the cheese (including the cottage cheese) should melt easily IF you add all of the ingredients while the macaroni is HOT. Do not wait to add the cheese, Greek, and milk because then it may become grainy.
- If the cottage cheese isn't melting, turn on the saute function on your instant pot and stir.
- This recipe was slightly modified on September 15, 2022. Click HERE for the original recipe.
Watch it
Nutrition Facts
Calories: 316kcal | Carbohydrates: 44g | Protein: 17g | Fat: 8g | Fiber: 1g | Sugar: 2g