Description
This Instant Pot Mac and Cheese recipe transforms elbow macaroni into a creamy, comforting dish, ready in just 10 minutes!
Ingredients
Scale
- 1 pound elbow macaroni
- 1 teaspoon sea salt
- ¾ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded cheddar
- freshly cracked black pepper
- cooked peas
- Sriracha
Instructions
- Step: Pour 4 cups of water into your Instant Pot and add the 1 pound of elbow macaroni with 1 teaspoon of sea salt. Stir well to ensure the pasta is evenly submerged.
- Step: Select the manual setting on the Instant Pot and adjust the timer to cook on high pressure for 4 minutes.
- Step: When the cooking time is up, carefully perform a manual steam release to prevent the pasta from overcooking.
- Step: Check that 1 to 2 tablespoons of water remain in the pot to maintain creaminess. Drain any excess water if necessary.
- Step: Add ¾ cup of heavy cream, 1 cup of freshly grated Parmesan cheese, and 2 cups of shredded cheddar cheese to the pasta. Stir vigorously until the cheese melts and combines into a smooth, velvety texture.
- Step: Season with freshly cracked black pepper to taste. If desired, fold in cooked peas and a drizzle of Sriracha.
- Step: Spoon into bowls and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Instant Pot, Mac and Cheese, Quick, Dinner, Comfort Food