Bacon Macaroni and Cheese


  • 16 oz bacon diced
  • 1 lb cavatappi
  • 2 cups water
  • 1 cup half and half
  • 8 oz shredded sharp cheddar cheese
  • 8 oz shredded mozzarella
  • 1/2 cup grated parmesan
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt to taste
  • Preheat the inner pot on Saute, High/More for 20 Minutes. Sauté the diced bacon for 12-15 Minutes, stirring occasionally until golden and crispy. Remove all bacon fat and pieces to a separate mixing bowl and scrape up any browned bits from the bottom of the pot.
  • Add the pasta and water into the inner pot. Stir to coat all the noodles. Pressure Cook on High for 4 Minutes, immediately releasing the pressure once complete.
  • Stir in the half and half. Slowly add in the shredded cheeses, one handful at a time, stirring until all the cheese has melted.
  • Add the grated parmesan, garlic powder, onion powder, salt, and the reserved bacon. Stir to combine.
  • Serve with additional parmesan to sprinkle and eat while warm.
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