Description
Indulge in creamy, cheesy goodness with this Instant Pot Mac and Cheese recipe. Perfect for a quick and satisfying meal, this dish is sure to become a family favorite.
Ingredients
Scale
Macaroni:
- 16 ounces elbow macaroni
Cheese Sauce:
- 4 cups water
- 3 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup whole milk
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Prepare the Pasta: Place macaroni, water, butter, garlic powder, ground mustard, salt, and pepper into the Instant Pot. Stir gently to combine, ensuring the pasta is submerged.
- Cook: Secure the lid, set valve to sealing, and cook on high pressure for 4 minutes. Quick-release pressure carefully.
- Finish the Dish: Stir macaroni, then add whole milk and heavy cream. Gradually add shredded cheddar and Monterey Jack cheeses, stirring until smooth and creamy. Serve hot.
Notes
- Enhance flavor with a pinch of smoked paprika or cayenne pepper.
- Experiment with other cheese varieties like Gouda, Colby Jack, or Gruyère.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 610mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
