Name: Mac and Cheese and Meatballs
Prep time: 5 min
Cook time: 28 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 4 cups chicken or vegetable broth (1 quart ); 1 lb mini or bite-sized frozen turkey meatballs ((even vegan and/or gluten-free meatballs, if that’s a concern), 1/2-1 ounce each); 4 tbsp butter (1/2 stick ); 2 tsp stemmed fresh thyme leaves (or 1 teaspoon dried thyme); 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp table salt; 16 ounce elbow macaroni (or gluten-free elbow macaroni, not “giant” or “jumbo” macaroni); 12 ounces shredded cheddar (Swiss, mozzarella, Havarti, Monterey Jack, or other semi-firm cheese, or even a blend of cheeses (3 cups)); 1 ounce finely grated Parmigiano-Reggiano (1/2 cup); 1/2 cup heavy cream (or light cream, but not “fat-free”)

Mac and Cheese and Meatballs

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

This one’s an entire comfort-food casserole in one pot! The dish is a pretty standard mac and cheese, combined with meatballs— a fusion of two favorite comfort foods in every serving. You can use frozen beef or pork mini meatballs (so long as they are 1/2–1 ounce each). However, we found that turkey meatballs have a milder flavor, so the dish tasted more like cheese than meat— that is, more the way a mac and cheese should taste.

Course

Dinner, Kids, Lunch

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly, Side Dishes

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Multicooker, Sauté

Main Ingredient

Macaroni, Turkey Meatballs

Prep Time

5 minutes

Cook Time

28 minutes

Servings

4 servings

Ingredients

4 cups chicken or vegetable broth 1 quart
1 lb mini or bite-sized frozen turkey meatballs (even vegan and/or gluten-free meatballs, if that’s a concern), 1/2-1 ounce each
4 tbsp butter 1/2 stick
2 tsp stemmed fresh thyme leaves or 1 teaspoon dried thyme
1 tsp onion powder
1 tsp garlic powder
1/2 tsp table salt
16 ounce elbow macaroni or gluten-free elbow macaroni, not “giant” or “jumbo” macaroni
12 ounces shredded cheddar Swiss, mozzarella, Havarti, Monterey Jack, or other semi-firm cheese, or even a blend of cheeses (3 cups)
1 ounce finely grated Parmigiano-Reggiano 1/2 cup
1/2 cup heavy cream or light cream, but not “fat-free”

Course

Dinner, Kids, Lunch

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly, Side Dishes

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Multicooker, Sauté

Main Ingredient

Macaroni, Turkey Meatballs

Prep Time

5 minutes

Cook Time

28 minutes

Servings

4 servings

Ingredients

4 cups chicken or vegetable broth 1 quart
1 lb mini or bite-sized frozen turkey meatballs (even vegan and/or gluten-free meatballs, if that’s a concern), 1/2-1 ounce each
4 tbsp butter 1/2 stick
2 tsp stemmed fresh thyme leaves or 1 teaspoon dried thyme
1 tsp onion powder
1 tsp garlic powder
1/2 tsp table salt
16 ounce elbow macaroni or gluten-free elbow macaroni, not “giant” or “jumbo” macaroni
12 ounces shredded cheddar Swiss, mozzarella, Havarti, Monterey Jack, or other semi-firm cheese, or even a blend of cheeses (3 cups)
1 ounce finely grated Parmigiano-Reggiano 1/2 cup
1/2 cup heavy cream or light cream, but not “fat-free”

Instructions

Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the timer for 10 minutes.
Mix the broth, meatballs, butter, thyme, onion powder, garlic powder, and salt in an Instant Pot. Heat until many wisps of steam rise from the liquid. Turn off the SAUTÉ function. Stir in the macaroni and lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the timer for 5 minutes.
Stir in the shredded cheese, grated Parmesan, and cream until the cheese is melted and bubbly. Turn off the SAUTÉ function; set the lid askew over the pot and let sit for a couple of minutes. Serve warm.

Recipe Notes

Beyond
• For more heft, stir in up to 2 cups packed baby spinach or kale at the same time as the cheese and cream.
• Garnish the servings with minced chives, stemmed and minced fresh parsley leaves, ground black pepper, grated nutmeg, and/or red pepper flakes.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.