Instant Pot Little Smokie Mac and Cheese

What could make a belly more happy than a big warm serving of cheesy, creamy, mac and cheese?? This Instant Pot Little Smokie Mac and Cheese thrills my family to no end and I'm a happy camper because it only takes 5 minutes to cook in my electric pressure cooker!

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Prep Time: 15

Cook Time: 5

Approx. Time Needed for Instant Pot to Pressurize:: 10

Total Time: 30

Servings: 8 servings

Calories: 462kcal

Author: Chef Alli

Ingredients

3 cups rotini pasta, or your favorite pasta of choice
3 cups chicken or vegetable broth
2 cups shredded sharp cheddar (or any cheddar cheese you prefer)
10 3/4 oz. can Campbell's Condensed Cheddar Cheese Soup,, may substitute 10 oz. cubed Velveeta cheese
1 egg
1/2 cups sour cream
1 Tbs. spicy brown mustard
1/2 cup evaporated milk
1 lb. Little Smokie all-beef sausages, browned off in a bit of oil first (may also substitute slices of kielbasa sausage that have been browned off a bit)
kosher salt and freshly ground black pepper, to taste
your favorite bbq sauce, for drizzling over the top of each serving, if desired

Instructions

Instant Pot Cooking Method

Place the broth into the Instant Pot; use the saute setting to get the broth boiling, then stir in the pasta. Lock the Instant Pot lid into place. Using the manual button, choose High Pressure for 5 minutes, bringing the Instant Pot to full pressure.
When the timer sounds, use a quick release to remove all pressure from the Instant Pot. Carefully remove the lid and give the pasta a quick stir; you will notice that the pasta has absorbed all the broth (or nearly all of it), so therer's no need to drain it.
Add the beaten egg to the sour cream, then stir this mixture into the hot pasta. Add the cheddar cheese soup, shredded cheddar cheese, spicy brown mustard and the evaporated milk, mixing to combine all the ingredients together. To serve, place the mac and cheese into serving bowls; drizzle with your favorite bbq sauce, if desired, and enjoy.

Slow Cooker Cooking Method

Combine macaroni and chicken broth in a large pot; bring to a boil over medium high heat and cook for 5 minutes. Do not drain water from macaroni! Stir in the cheese, soup, and sour cream/egg mixture, and spicy brown mustard; combine well, then fold in kielbasa; season macaroni and cheese to taste with salt and pepper. Place macaroni into a pre-heated slow cooker and cook on low for 2-3 hours, until the pasta has absorbed most of the extra liquid the pasta is tender. To serve, place the mac and cheese into serving bowls; drizzle with your favorite bbq sauce, if desired, and enjoy.

Course: Kid Friendly, Main Course

Cuisine: American

Keyword: instant pot, macaroni and cheese, Pasta

Nutrition