Description
A creamy and cheesy Instant Pot Mac and Cheese that is ready in less than 20 minutes! Macaroni and cheese in the instant pot is a quick and easy, family-favorite recipe that definitely satisfies a craving for this nostalgic comfort food.
Ingredients
Scale
- 4 cups water
- 1 lb elbow macaroni pasta
- 1 1/2 tsp fine sea salt
- 1 tsp ground mustard
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 2 Tbsp unsalted butter
- 12 oz can evaporated milk
- 2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese (or Mozzarella)
- Freshly cracked black pepper (optional for garnish)
Instructions
- Step: Into a 6-quart instant pot multi-cooker, add 4 cups water, macaroni pasta, salt, mustard, paprika, and garlic powder. Stir to combine.
- Step: Add butter. Cover with the lid and set the pressure cooker on manual high pressure for 4 minutes.
- Step: After the cooking cycle is complete, follow the manufacturers guide for a quick release and wait until all of the pressure is released. Turn off the instant pot.
- Step: Stir in the evaporated milk right away.
- Step: Add the cheese one cup at a time, stirring with each addition. Once the cheese is completely melted, season to taste and serve right away garnished with freshly cracked black pepper if desired. If a looser cheese sauce is preferred, stir in some hot water.
Notes
Follow the manufacturer’s guide for locking the lid and proper use instructions. Use an oven mitt when releasing pressure as starchy foods may sputter. If a thicker consistency is desired, cover and let the dish stand for 5 minutes or longer before serving.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 448 kcal
- Sugar: 4 g
- Sodium: 788 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 61 mg
Keywords: Instant Pot Mac and Cheese, Instant Pot Macaroni and Cheese