Instant Pot Jalapeno Popper Mac & Cheese
Loaded with jalapeños, bacon, cream cheese and cheddar cheese. This Mac & Cheese is packed with flavor!
Ingredients
- 1/2 pound bacon diced
- 2 jalapeños seeded and diced
- 2 cloves garlic minced
- 4 cups water
- 1 pound dried macaroni
- 2 tablespoons butter
- 3 dashes hot sauce
- 1 tablespoon kosher salt
- 1 12 oz can evaporated milk
- 8 oz cream cheese at room temperature
- 8 oz sharp cheddar cheese shredded
- 2 oz parmesan cheese shredded
Panko Topping
- 2 tablespoons butter
- 1/3 cup panko breadcrumbs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon garlic powder
Instructions
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Set Instant Pot to saute function and cook bacon until crispy. Remove bacon with a slotted spoon and set on a paper towel lined plate to drain.
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Spoon out all but 1 tablespoon of bacon fat from Instant Pot. Add jalapeños to pot and sauté until they start to soften. Add garlic and sauté for 1 minute more.
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Turn off saute function, add water, macaroni, butter, hot sauce, and kosher salt. Stir together and lock lid in place. Make sure pressure valve is turned to sealing and set Instant Pot to cook on high pressure for 4 minutes. Instant Pot will take about 15 minutes to come to pressure, then countdown from 4 minutes. Once cooking is complete, turn pressure release valve to relase pressure, also called Quick Pressure Release. If any liquid starts to splatter, quickly close valve and try again in another minute.
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While macaroni is cooking, season bread crumbs with salt and garlic powder. Melt butter in a small skillet over low heat and toast breadcrumbs until golden brown.
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Stir in evaporated milk, followed by cream cheese. Once cream cheese is melted, stir in sharp cheddar cheese and parmesan cheese. Once cheese has melted, stir in cooked bacon. I like to save some bacon to sprinkle on top.
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Top with toasted breadcrumbs, crumbled bacon, and jalapeno slices.