Easy Instant Pot Mac and Cheese
An easy and cheesy Instant Pot Mac and Cheese recipe made with ingredients you'll already have in the house!
Equipment
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter cut into 4 chunks
- 1/2 teaspoon salt
- 4 cups water
- 2 cups sharp cheddar cheese freshly shredded
- 1/2 cup whole milk
Instructions
- Add the elbow pasta, butter, salt, and water in the Instant Pot. Do not stir the pasta, but gently use a spoon to make sure all pasta is covered with water. Dry pasta will not cook.
- Cook on high pressure for 4 minutes, then carefully use the quick release.
- Change to "saute mode" and add in the shredded cheddar cheese and milk.
- Stir to combine until fully melted then remove from heat and enjoy!
Video
Notes
- If releasing the pressure causes splatter, stop the release and try again in 10-15 seconds
- To reheat, add a dab of butter on top then microwave in 30 second increments until warmed.
Nutrition
Serving: 1Calories: 264kcalCarbohydrates: 19gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 45mgSodium: 329mgFiber: 1gSugar: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!