Mac and Cheese and Meatballs

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Mac and Cheese and Meatballs
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Kids, Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Max Pressure Cook, Multicooker, Sauté
cuisine icon Notes
["Beyond
• For more heft, stir in up to 2 cups packed baby spinach or kale at the same time as the cheese and cream.
• Garnish the servings with minced chives, stemmed and minced fresh parsley leaves, ground black pepper, grated nutmeg, and/or red pepper flakes."]
cuisine icon Keywords
30-60 min, 4 servings, butter, chicken or vegetable broth, contributed, cook 28 min, dinner, easy, elbow macaroni, finely grated parmigiano-reggiano, garlic powder, heavy cream, kids, lunch, max pressure cook, mini or bite-­sized frozen turkey meatballs, modern, multicooker, onion powder, prep 5 min, sauté, shredded cheddar, stemmed fresh thyme leaves, table salt

prep icon Prep Time
5 min
cook icon Cook Time
28 min

serving icon Servings
4 servings
Ingredients
  • 4 cups chicken or vegetable broth
  • 1 lb mini or bite-­sized frozen turkey meatballs
  • 4 tbsp butter
  • 2 tsp stemmed fresh thyme leaves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp table salt
  • 16 ounce elbow macaroni
  • 12 ounces shredded cheddar
  • 1 ounce finely grated Parmigiano-Reggiano
  • 1/2 cup heavy cream
Instructions
  • Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the timer for 10 minutes.
  • Mix the broth, meatballs, butter, thyme, onion powder, garlic powder, and salt in an Instant Pot. Heat until many wisps of steam rise from the liquid. Turn off the SAUTÉ function. Stir in the macaroni and lock the lid onto the pot.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
  • Use the quick-­release method to bring the pot’s pressure back tonormal. Unlatch the lid and open the cooker.
  • Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the timer for 5 minutes.
  • Stir in the shredded cheese, grated Parmesan, and cream until the cheese is melted and bubbly. Turn off the SAUTÉ function; set the lid askew over the pot and let sit for a couple of minutes. Serve warm.
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