Description
This Instant Pot Hamburger Mac and Cheese is a creamy, cheesy, and flavorful one-pot meal perfect for a quick weeknight dinner. Ground beef is seasoned and sautéed with aromatic spices, then combined with macaroni and cooked under pressure. The dish finishes with a rich blend of sharp cheddar and creamy Gouda, delivering a comforting and hearty meal in just 20 minutes.
Ingredients
Scale
Meat and Seasoning
- 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 cheese
- 2 cups grated Gouda (or Havarti, or Provolone, or other melty white cheese)
Instructions
- Sauté the beef: Turn on your Instant Pot to the sauté setting and add the ground beef along with garlic powder, smoked paprika, onion powder, ground cumin, salt, and Worcestershire sauce. Cook for 5 to 7 minutes, stirring frequently and breaking up the beef into small pieces. Cook until most of the liquid has evaporated.
- Add macaroni and water: Pour uncooked macaroni and water into the Instant Pot with the cooked beef. Stir everything together to combine evenly.
- Pressure cook: Seal the Instant Pot lid and ensure the valve is set to the ‘sealing’ position. Cook on high pressure for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure before the cooking timer starts.
- Grate cheeses: While the macaroni cooks, grate sharp cheddar and Gouda cheeses so they’re ready to add.
- Release pressure: When the cooking cycle ends, perform a quick pressure release by carefully turning the valve to ‘venting’. Wait until the pressure indicator drops before opening the lid.
- Stir in cheese: Gradually add the grated cheeses to the hot pasta and beef mixture, stirring with a large wooden spoon for a creamy texture. Add cheese about a third at a time until fully incorporated.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the hot hamburger mac and cheese immediately for best flavor and texture.
Notes
- Use extra lean ground beef to reduce excess grease during sautéing.
- Feel free to substitute Gouda with Havarti, Provolone, or any other melty white cheese you prefer.
- If you prefer a spicier dish, add a pinch of cayenne pepper along with the other spices.
- Make sure to stir the macaroni and water well before sealing the Instant Pot to prevent sticking.
- Cheese can be adjusted to taste – add more for extra creaminess or less if preferred.
- This recipe reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
