Instant Pot Mac and Cheese
Instant Pot Mac and Cheese is so cheesy, creamy, and incredibly easy to make. The best part is it's done and ready to eat in less than 30 minutes making it a perfect weeknight meal!
Servings: 8
Equipment
Ingredients
- 1 pound macaroni noodles
- 4 cups water
- ¼ cup salted butter
- ½ teaspoon ground mustard
- 2 teaspoons salt
- ½ cup heavy cream
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 1½ cups shredded co-jack cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon black pepper
Instructions
- Add the water, butter, ground mustard and salt to the instant pot.
- Stir in the macaroni noodles making sure they are mostly submerged in water.
- Put the lid on the pressure cooker, move valve to sealing and set it at high pressure for 5 minutes or half the time than what the package directions say for al dente pasta.
- When the cook time has ended, carefully do a quick release and turn the instant pot off.
- After the pressure is completely released and the valve stem has dropped, carefully remove the lid.
- Stir in the heavy cream and milk.
- Add the shredded cheese a handful at a time, stirring after each addition to melt the cheese completely.
- Stir in the black pepper. Give it a taste and see if it needs more salt or pepper. If the sauce is a bit too thick, add a little more milk.
- Eat and enjoy!
Notes
Nutrition
Serving: 1.5cups about | Calories: 568kcal | Carbohydrates: 46g | Protein: 24g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1086mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1024IU | Vitamin C: 1mg | Calcium: 509mg | Iron: 1mg
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