My family’s favorite dishes is butternut squash macaroni and cheese, which is baked. But one of my daughters recently asked for a creamy macaroni and cheese, just to change it up. I decided to make a version we could whip up at lunch or dinner in a short amount of time. This macaroni and cheese is great on its own, but adding ground beef and peas makes for a complete dinner on a busy night.
Along with fresh cheese, I use Augason Farm’s cheese powder, which you can buy off Amazon. The combination of cheese powder and fresh cheese gives a flavor-packed richness to macaroni and cheese. Cheese powder is great on popcorn, and would be a fun addition to savory breads. One of the first things I’ll make with the freeze dryer is cheese powder, but until then I’m very pleased with Augason Farm’s product. I give a range of 2/3 to 1 cup half and half in case you enjoy a looser macaroni and cheese.
Instant Pot Beefy Macaroni and Cheese
1 pound ground beef
1/2 cup diced onion
1 tsp fresh garlic
2 1/2 cups dried elbow macaroni
3 cups of water
3 TBSP butter
1 tsp chicken bouillon or my recipe for nutritional yeast bouillon
3/4 tsp salt
1/4 tsp garlic powder
2/3 to 1 cup of whole milk or half and half
two cups ounces shredded sharp cheddar cheese
1/3 cup cheddar cheese powder, such as Augason Farms
1 cup frozen peas
Saute ground beef, onion, garlic, and salt/pepper to taste, until meat is done and onions have been softened. Drain if necessary.
Put the dry macaroni, butter, bouillon, garlic powder, salt and water in your Instant Pot.
Stir and set to four minutes. After the four minutes are done, do a quick release. After the pressure is down, let sit for one minute, then open the lid. Add half and half and shredded cheese. Stir in cheese powder.
Add more cheese powder if you want, or more half and half. Add frozen peas and ground beef mixture. Stir and serve!
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