Description
Indulge in the creamy goodness of Instant Pot Mac and Cheese, a family favorite that’s both quick to prepare and incredibly satisfying. This one-pot dish combines the rich flavors of sharp cheddar cheese and buttery goodness, resulting in a delightful meal that’s perfect for busy weeknights or cozy gatherings. In just minutes, you can whip up this comforting classic that appeals to both kids and adults alike. With its customizable nature, feel free to add your favorite proteins or veggies for an extra twist. This mac and cheese reheats beautifully, making it ideal for meal prep or leftovers. Discover how easy it is to bring this cheesy delight to your dinner table!
Ingredients
Scale
- 16 ounces uncooked white or whole wheat elbow pasta
- 4 cups water
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 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 milk (warmed; whole milk is best)
Instructions
- Add pasta, water, salt, pepper, paprika, and garlic powder to the Instant Pot. Stir well.
- Close the lid, set the steam release valve to sealing, and cook on Manual/Pressure Cook at high pressure: 3 minutes for whole wheat elbow pasta; 4 minutes for white elbow pasta.
- While cooking, shred both types of cheese and warm the milk.
- Once cooking is complete, carefully quick release the pressure.
- Open the lid and stir in butter first; then gradually mix in cheese followed by warmed milk until smooth.
- If too liquidy, let sit on warm for a few minutes to thicken.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg