Description
Indulge in the creamy goodness of Instant Pot mac and cheese, a family favorite that combines convenience with rich flavors. This quick recipe allows you to whip up a deliciously cheesy dish in just one pot, making it perfect for busy weeknights or cozy gatherings. With its velvety texture and delightful taste, even the pickiest eaters will be asking for seconds.
Ingredients
Scale
- 16 ounces uncooked elbow pasta (white or whole wheat)
- 4 cups water
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- 2 tablespoons unsalted butter
- 8 ounces sharp white cheddar cheese (about 2 cups shredded)
- 4 ounces sharp cheddar cheese (about 1 cup shredded)
- ½ cup warmed milk
Instructions
- Add uncooked pasta, water, salt, pepper, paprika, and garlic powder to the Instant Pot. Stir to combine.
- Seal the lid and set the steam release valve to sealing. Select Manual/Pressure Cook on high pressure for 3 minutes for whole wheat pasta or 4 minutes for white pasta.
- While cooking, shred both cheeses and warm the milk.
- Once cooking is complete, carefully quick release the pressure.
- Open the lid, add butter and let it melt. Gradually stir in the cheeses until melted.
- Slowly pour in warmed milk while stirring continuously until smooth.
- If too liquidy, let sit on warm mode for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 500
- Sugar: 5g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg