Fresh jalapenos heat up this Instant Pot Mac and Cheese with Roasted Poblanos - but delicious, creamy layers of cheese cool it all down, making this side dish perfect for all ages & palates!
Preheat broiler to high heat. Move broiler pan about 6 inches away from heating element. Place poblano and jalapeno peppers on a baking sheet and broil, turning often, until tender and blackened, 8 to 10 minutes. Transfer to a bowl and cover with plastic wrap to steam for 10 to 15 minutes.
While peppers are steaming, add macaroni, water, and kosher salt (to taste) to your Instant Pot (or pressure cooker.) Close the lid and cook on Manual (Hi) for 5 minutes, using quick release at the end of the cook time.
Finely chop the jalapenos and poblanos, then stir them into the pot with the macaroni.
Place Instant Pot on saute and stir the butter into the pasta, allowing it to melt. Next, add the cream cheese, milk, sriracha, and dijon. Mix well, then switch the pot to 'keep warm'. Add the shredded cheese 1 cup at a time, stirring well between cups to fully melt & incorporate the cheese. Season with more kosher salt and ground black pepper to taste. Garnish with fresh chives before serving.
|Amount Per Serving||As Served|
|Calories 648kcal Calories from fat 289|
|% Daily Value|
|Total Fat 32g||49%|
|Saturated Fat 18g||90%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|