Ingredients

The following ingredients have 4 Servings
  • 1 pound extra lean ground beef
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 pound uncooked macaroni elbows
  • 4 cups water
  • 4 cups grated sharp cheddar
  • 2 cups grated Gouda (or Havarti or Provolone or other melty white cheese)

Instruction

  • Sauté the beef along with the garlic powder, smoked paprika, onion powder, ground cumin, salt, and Worcestershire sauce in your Instant Pot for 5-7 minutes. Stir and break the beef up with your spoon as you go along. Most of the liquid should be evaporated before you move onto the next step. 
  • Add the macaroni and water to the Instant Pot. Give it a good stir. Close the lid and make sure the valve is set to "sealing". Cook on high pressure for 5 minutes (it'll take about 10 minutes for the Instant Pot to come up to pressure). 
  • Meanwhile, grate your cheeses. 
  • Once the countdown has finished, carefully do a manual pressure release. 
  • Stir in the cheeses (a large wooden spoon works well for this). I like to stir in about a third of the cheese at a time until it's nice and creamy, and then repeat until all the cheese has been used. 
  • Season with extra salt & pepper as needed. Serve immediately.