Mac and Cheese with Lentils
EASY, delicious, cheesy and wholesome Instant Pot Mac and Cheese with Lentils.
Ingredients
| 1 cup | 240 ml | red lentils, rinsed well |
| 1 lb | 455 g | dried macaroni noodles |
| 5 cup | 1.2 l | low sodium vegetable or chicken broth |
| 2 tbsp | 30 ml | yellow mustard |
| 1 tsp | 5 ml | onion powder |
| 2 tsp | 10 ml | garlic powder |
| 2 tsp | 10 ml | salt (less if the broth used isn't low sodium) |
| 2 cup | 480 ml | cheddar cheese, old/aged or medium |
| 1.5 cup | 360 ml | grated mozzarella or jack cheese |
| 0.5 cup | 120 ml | parmesan cheese |
| 0.5 cup | 120 ml | milk |
Instructions
Prep Time: 10 mins. Cook Time: 5 mins. Total Time: 15 mins.
EASY, delicious, cheesy and wholesome Instant Pot Mac and Cheese with Lentils. Course: Main Course. Cuisine: American. Keyword: easy instant pot, instant pot, instant pot recipe, mac and cheese, mac and cheese recipe. Servings: 8 servings. Author: Samantha.
- Add lentils, noodles, broth, mustard, onion powder, garlic powder, and salt to Instant Pot and mix briefly. Closed lid and set to sealed.
- Cook at high pressure for 5 minutes. Use the manual quick release to release stem.
- Add cheeses and milk, and mix until cheese is melted and smooth.
Recipe Notes: * red lentils tend to stick together when simple rinsed under running water. Use a bowl and swish lentils around in cold water, drain and repeat until water runs clear. Around 3-5 times. ** mozzarella cheese will result in a more "cheesy" (the cheese will have more pull) appearance than jack cheese will. The flavour is about the same however.