Instant Pot Mac And Cheese With Bacon Meatballs Recipe

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Instant Pot Mac And Cheese With Bacon Meatballs is a fun way to combine the flavors of two favorites, mac and cheese and a bacon cheeseburger. This one-pot meal is super filling and very easy to make.

We do enjoy mac and cheese around here. While I do keep some of the boxed stuff on hand just in case, I like to make it myself at times too. Mac and cheese is so great because it’s so versatile. And cheesy! I don’t know about you but when I think about what goes well with cheese, I often come up with bacon. But then when I think of bacon and cheese, then sometimes I also start thinking about bacon cheeseburgers. So I made a dish that is the best of all of them – Mac And Cheese With Bacon Meatballs. This one-pot meal is super filling and very easy to make. Here’s how I make Instant Pot Mac And Cheese With Bacon Meatballs.

Instant Pot Mac And Cheese With Bacon Meatballs

Equipment Needed

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• Instant Pot (I used the 6 qt model)
• large mixing bowl
• silicone cooking spoon
• measuring cups

Cook’s Pro 3-Pc Adjust-A-Measure SetPyrex 3-Piece Glass Measuring Cup SetPyrex 8 Piece Smart Essentials Glass Bowl SetiNeibo Silicone Spoon With Stainless HandleInstant Pot LUX60 V3 6Qt 6-in-1 Muti-Use Programmable Pressure Cooker

Ingredients

• 1.25 lbs ground beef
• 1 lb elbow macaroni (I used the large elbows)
• 4 cups beef broth
• 8 oz Velveeta cheese, cut into chunks
• 4 oz shredded cheddar cheese
• 1/4 cup Italian bread crumbs
• 1/2 cup crumbled bacon
• 1 tsp dried parsley flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 cup milk

Instructions

Place the ground beef and the seasonings into a large mixing bowl and then combine thoroughly.

Form meatballs out of the meat mixture. I made 18 of them. Depending on the size you roll them, you could have between 12-24 meatballs.

Select the saute button and brown the meatballs.

Once the meatballs are browned on all sides remove them and set them aside.

Add the beef broth to the pot and use a silicone spoon to “scrape” the bottom to deglaze the pot.

Add the pasta into the pot and cover as much as possible.

Add the meatballs back into the pot.

Before you place the lid onto the pot, be sure that there isn’t any pasta showing.

Set the Instant Pot to cook on manual high pressure for 6 minutes.

Once the Instant Pot has finished cooking, do a quick pressure release.

Add 8 oz of Velveeta cheese to the pot and stir continually until it’s melted.

Add the 4 oz shredded cheddar cheese to the pot and stir continually until it’s melted.

The cheese mixture will seem very thick, so add the milk while you’re stirring to give it a creamier texture.

Return the meatballs to the pot, or if you prefer leave them set aside to serve on top of the macaroni.

Serve immediately.

If you’re looking for other mac and cheese recipes for the pressure cooker, check out my recipes for Pressure Cooker Mac and Cheese, Instant Pot Italian Mac and Cheese, Instant Pot Bacon Mozzarella Mac and Cheese, Meaty Tomato Mac and Cheese, and Instant Pot Chicken Broccoli Mac and Cheese.

Instant Pot Mac And Cheese With Bacon Meatballs

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Ingredients

• 1.25 lbs ground beef
• 1 lb elbow macaroni
• 4 cups beef broth
• 8 oz Velveeta cheese, cut into chunks
• 4 oz shredded cheddar cheese
• 1/4 cup Italian bread crumbs
• 1/2 cup crumbled bacon
• 1 tsp dried parsley flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 cup milk

Instructions

1. Place the ground beef and the seasonings into a large mixing bowl and then combine thoroughly.
2. Form meatballs out of the meat mixture. I made 18 of them. Depending on the size you roll them, you could have between 12-24 meatballs.
3. Select the saute button and brown the meatballs.
4. Once the meatballs are browned on all sides remove them and set them aside.
5. Add the beef broth to the pot and use a silicone spoon to "scrape" the bottom to deglaze the pot.
6. Add the pasta into the pot and cover as much as possible.
7. Add the meatballs back into the pot.
8. Before you place the lid onto the pot, be sure that there isn't any pasta showing.
9. Set the Instant Pot to cook on manual high pressure for 6 minutes.
10. Once the Instant Pot has finished cooking, do a quick pressure release.
11. Add 8 oz of Velveeta cheese to the pot and stir continually until it's melted.
12. Add the 4 oz shredded cheddar cheese to the pot and stir continually until it's melted.
13. The cheese mixture will seem very thick, so add the milk while you're stirring to give it a creamier texture.
14. Return the meatballs to the pot, or if you prefer leave them set aside to serve on top of the macaroni.
15. Serve immediately.

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