Description
Indulge in the ultimate comfort food with this creamy and cheesy Instant Pot Mac and Cheese recipe. In just 15 minutes, you can have a delicious homemade meal that the whole family will love.
Ingredients
Scale
Mac and Cheese:
- 1 pound elbow macaroni
- 4 cups water
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 cup whole milk
- 1/2 cup heavy cream
Instructions
- Add Ingredients: Add the elbow macaroni, water, butter, salt, pepper, garlic powder, and dry mustard (if using) to the Instant Pot. Stir to combine.
- Cook Pasta: Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes. Quick release the pressure and carefully remove the lid. Stir the pasta.
- Add Cheese: Add milk and heavy cream. Gradually stir in the shredded cheddar, Monterey Jack, and Parmesan until melted and creamy. Adjust seasoning.
- Serve: Serve hot and enjoy!
Notes
- For extra flavor, try adding cooked bacon bits, sautéed jalapeños, or a dash of hot sauce.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg
