Description
Creamy and cheesy Instant Pot Mac and Cheese is a quick and easy comfort food dish made entirely in the pressure cooker. Perfect for weeknights or potlucks.
Ingredients
Units
Scale
- 1 lb elbow macaroni
- 4 cups water
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup whole milk
- 1/2 cup heavy cream
Instructions
- Add macaroni, water, butter, salt, pepper, and garlic powder to the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Quick release the pressure once cooking is complete.
- Stir the pasta, then add milk, cream, and cheeses.
- Stir until the cheese is completely melted and the sauce is creamy.
- Serve immediately or keep on warm mode until ready to serve.
Notes
- You can substitute cheese types based on preference.
- For extra creaminess, add more heavy cream.
- Use freshly grated cheese for best melting results.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg