Description
Instant Pot Mac and Cheese is a creamy, cheesy, and ultra-comforting dish made in minutes using a pressure cooker—perfect for busy weeknights or a quick side dish.
Ingredients
Units
Scale
- 1 lb elbow macaroni
- 4 cups water
- 1 tsp salt
- 4 tbsp unsalted butter
- 1 cup evaporated milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder (optional)
- 1/2 tsp black pepper
Instructions
- Add macaroni, water, salt, and butter to the Instant Pot. Stir to combine.
- Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Quick release the pressure once cooking is complete.
- Stir the cooked pasta, then add evaporated milk, cheddar, mozzarella, Parmesan, garlic powder (if using), and black pepper.
- Mix until all the cheese is melted and the pasta is creamy and well coated. Serve warm.
Notes
- You can substitute cheese varieties based on preference (e.g., Gruyère, Monterey Jack).
- For extra creaminess, add a few tablespoons of cream cheese.
- Add cooked bacon or steamed broccoli for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 60mg