Description
Creamy and delicious Instant Pot Mac and Cheese made with elbow macaroni, a blend of cheeses, and simple seasonings, all cooked to perfection in a pressure cooker. This easy recipe is a family favorite and perfect for a quick and satisfying meal.
Ingredients
Elbow Macaroni:
16 ounces
Water:
4 cups
Unsalted Butter:
4 tablespoons
Salt:
1 teaspoon
Garlic Powder:
1 teaspoon
Dry Mustard Powder:
1 teaspoon
Sharp Cheddar Cheese, shredded:
2 cups
Monterey Jack Cheese, shredded:
1 cup
Parmesan Cheese, grated:
1/2 cup
Whole Milk:
1 cup
Freshly Ground Black Pepper:
to taste
Instructions
- Add Ingredients: Add the elbow macaroni, water, butter, salt, garlic powder, and mustard powder to the Instant Pot. Stir well to combine.
- Cook: Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes. Do a quick release of the pressure once the timer goes off.
- Add Cheese: Stir in the shredded cheddar, Monterey Jack, and Parmesan cheeses a handful at a time until melted and smooth.
- Finish: Gradually pour in the milk, stirring until the desired creaminess is reached. Season with black pepper and serve warm.
Notes
- For extra creaminess, add cream cheese.
- Enhance the flavor with bacon bits or sautéed jalapeños.
- 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: 620mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
