Description
A creamy, comforting Instant Pot Hamburger Mac and Cheese made with extra lean ground beef, a blend of smoked paprika, garlic, and other spices, perfectly cooked macaroni, and a rich mixture of sharp cheddar and melty white cheeses.
Ingredients
Scale
Beef and Seasonings
- 1 pound extra lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
Pasta and Liquid
- 1 pound uncooked macaroni elbows
- 4 cups water
Cheese
- 4 cups grated sharp cheddar
- 2 cups grated Gouda (or Havarti or Provolone or other melty white cheese)
Instructions
- Sauté the beef and spices: Turn your Instant Pot to the sauté setting and cook the ground beef along with garlic powder, smoked paprika, onion powder, ground cumin, salt, and Worcestershire sauce for 5-7 minutes. Stir occasionally, breaking the beef apart with your spoon. Ensure most of the liquid has evaporated before proceeding.
- Add macaroni and water: Add the uncooked macaroni elbows and 4 cups of water to the pot. Stir well to distribute ingredients evenly.
- Pressure cook: Close the Instant Pot lid and seal the valve by setting it to “sealing.” Cook on high pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach pressure before the countdown begins.
- Grate the cheese: While the macaroni cooks, grate your sharp cheddar and Gouda (or alternate cheese) so it’s ready to stir in.
- Quick release pressure: Once the cooking timer finishes, perform a quick pressure release by moving the valve to “venting” carefully.
- Stir in cheese: Using a large wooden spoon, gradually stir in the cheeses. Add about a third of the cheese at a time, stirring until creamy and melted before adding the next portion, until all cheese is incorporated.
- Season and serve: Taste and adjust salt and pepper as desired. Serve the mac and cheese immediately while warm and creamy.
Notes
- You can make this recipe on the stovetop by browning the beef in a large pot, then cooking the macaroni separately. Drain the macaroni and combine it with the beef, stirring in the cheese as directed.
- This recipe uses a 6-quart Instant Pot for optimal results.
- Nutritional information is an estimate and may vary depending on specific ingredients used.
