Instant Pot Mac and Cheese with Roasted Poblanos
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!
Servings 6
Calories 648kcal
Ingredients
- 2 large poblano peppers
- 2 jalapeno peppers
- 16 ounces elbow macaroni
- 3 cups vegetable broth
- Kosher salt to taste
- 2 tablespoons unsalted butter
- 4 ounces cream cheese
- 1 cup whole milk
- 2 tablespoons sriracha
- 1 tablespoon dijon mustard
- 3 cups shredded cheddar cheese
- Chives for garnish
- Black pepper to taste
Instructions
- 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.
Nutrition
Calories: 648kcal | Carbohydrates: 63g | Protein: 27g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 93mg | Sodium: 627mg | Fiber: 3g | Sugar: 6g