Instant Pot Mac and Cheese
Creamy, dreamy Instant Pot Mac and Cheese is the ultimate comfort food, ready in under 20 minutes with minimal effort. Perfect for a quick weeknight dinner or a crowd-pleasing side dish!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 oz elbow macaroni
- 4 cups water or chicken broth
- 0.25 cup unsalted butter cut into pieces
- 12 oz evaporated milk
- 8 oz sharp cheddar cheese shredded
- 4 oz Monterey Jack cheese shredded
- 4 oz cream cheese cubed
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 0.25 tsp dry mustard powder optional, enhances cheese flavor
Instructions
Preparation Steps
- Combine the elbow macaroni, water (or broth), and salt in the inner pot of your Instant Pot.
- Secure the lid and set the valve to sealing. Cook on High Pressure for 4 minutes.
- Once cooking is complete, perform a quick release of the pressure by carefully turning the valve to venting. Once the float valve drops, open the lid.
- Stir in the butter, evaporated milk, sharp cheddar cheese, Monterey Jack cheese, cream cheese, black pepper, and dry mustard powder (if using).
- Stir continuously until all the cheeses are completely melted and the sauce is smooth and creamy. The residual heat will melt the cheese.
- Serve immediately and enjoy your delicious Instant Pot Mac and Cheese!
Notes
For extra richness, you can substitute evaporated milk with heavy cream. Feel free to experiment with other cheese blends like Gruyere, Fontina, or Gouda. A pinch of paprika or a dash of hot sauce can add an extra layer of flavor.