Description
Creamy and cheesy Instant Pot Mac and Cheese made quickly with minimal ingredients—perfect for a quick dinner or side dish.
Ingredients
Units
Scale
- 1 pound elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 4 tablespoons butter
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder (optional)
Instructions
- Add elbow macaroni, water, and salt to the Instant Pot. Stir to combine.
- Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Quick release the pressure once the cooking cycle is complete.
- Stir in the butter until melted.
- Add the milk and gradually stir in all the cheeses until melted and creamy.
- Season with black pepper and garlic powder if using. Stir well and serve warm.
Notes
- Use freshly grated cheese for better melting and flavor.
- Adjust cheese types to your preference—try gouda, fontina, or Monterey Jack.
- Add a splash more milk if it thickens too much as it cools.
- Can be doubled—just make sure not to exceed the max fill line of your Instant Pot.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg