Description
This Instant Pot mac and cheese is quick and creamy comfort food. It uses minimal effort to create rich, cheesy pasta in under 20 minutes.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon garlic powder (optional)
- 1 cup evaporated milk or whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Add the elbow macaroni, water, salt, butter, and garlic powder to the Instant Pot. Close the lid and set the valve to sealing. Pressure cook on high for 4 minutes.
- Once the timer goes off, perform a quick release by carefully turning the valve to venting. Open the lid and stir the pasta to loosen any that may be sticking.
- Switch the Instant Pot to sauté mode. Stir in the evaporated milk and gradually add the shredded cheeses, one handful at a time, stirring until melted and smooth.
- Season with additional salt and pepper to taste. Turn off the sauté function once the cheese is fully melted and the sauce is creamy.
- Serve immediately or keep on warm setting if serving later.
Notes
- This recipe is perfect for busy weeknights. <liYou can adjust the cheese types to your preference.
- Feel free to add vegetables or protein for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg