Sometimes, it’s the simple things that give us happiness. Like cheeseburger mac. My mom used to make it for us when we were kids. She used boxed mac and cheese (the kind with the liquid cheese packet). Now that I’m an adult, I figured I should elevate it a little bit. That doesn’t mean that it doesn’t need to be easy to make, though! Making it in my Instant Pot takes care of that part.
This recipe is best eaten as soon as it is made, but leftovers can be reheated if needed. Just microwave in 30-second intervals with a little bit of milk until it’s creamy again.
Pressure Cooker Cheeseburger Mac
Ingredients
- 1 tbsp oil (use a high heat oil)
- 1 1/2lbs (24oz) lean ground beef
- 1/2 tsp salt (more or less to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1/4 tsp mustard powder
- 1/2 tsp chili powder
- 1lb dried macaroni noodles (I used cavatappi, but you can also use elbow noodles)
- 4 cups low sodium beef broth or water
- 3 tbsp butter
- 1/2 cup half-and-half (you can also use milk or heavy cream)
- 4oz cream cheese, cut into cubes
- 8oz shredded colby jack cheese
- 8oz shredded cheddar cheese (I used white cheddar)
Directions
Heat the oil in the liner of your pressure cooker in the Saute/Browning setting.
When it is hot, add the ground beef. Cook, breaking up the pieces, until no longer pink. Stir in the seasonings, then turn off the pressure cooker.
Place the dried noodles over the ground beef, then pour in the broth or water. Top with butter.
Cover, seal, and cook on Manual (High Pressure) for 4 minutes. When the timer is up, leave the pressure cooker on Keep Warm and release the pressure manually.
Add the cubed cream cheese and stir until melted. Add the half-and-half, then gradually add the cheese, a little bit at a time, until completely melted and creamy. Serve hot.