Step into creamy comfort with Instant Pot Mac and Cheese, where the humble pasta transforms into a decadent delight in minutes. Imagine velvety, cheesy goodness enveloping perfectly cooked macaroni, all effortlessly prepared in the magical Instant Pot.

Whether you’re craving a quick weeknight meal or a cozy weekend indulgence, this dish promises to satisfy your cravings and elevate your comfort food experience to a whole new level. Get ready to fall in love with the simplicity and deliciousness of Instant Pot Mac and Cheese!

Instant Pot Mac and Cheese

“Indulge in creamy comfort with Instant Pot Mac and Cheese! This quick and easy recipe takes the classic favorite to new heights, delivering velvety cheese sauce and perfectly cooked pasta in a fraction of the time. Say goodbye to boxed versions and hello to homemade goodness, made effortlessly in your Instant Pot. Dive into a bowl of cheesy goodness that’s sure to satisfy cravings and become a family favorite!”

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings 8

Calories 206 kcal

Equipment

1 Instant pot
1 Measuring Cup
1 Whisk

Ingredients

1 pound elbow macaroni
4 cups chicken broth or vegetable broth low sodium
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese shredded 3 cups tightly packed
1/2 cup Parmesan cheese shredded about 2 ounces
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Instructions

Put 4 cups water, macaroni pasta, paprika, mustard, and garlic powder into a 6-quart instant pot multicooker. Mix well to blend.
Put in some butter. Place the lid* on top of the pressure cooker and program it to operate at high pressure for four minutes.
Following the manufacturer’s instructions for a rapid release, wait until all of the pressure has been released after the cooking cycle is finished.** Switch off your instant pot.
Add the evaporated milk and stir immediately. Stirring after each addition, add the cheese one cup at a time.
When the cheese is fully melted, taste and serve immediately, garnishing with freshly ground black pepper if preferred. Add a little boiling water and mix to make a looser cheese sauce if desired. Present right away.

Notes

For a crispy topping, you can broil the macaroni and cheese to finish it.
Spoon evenly with 1 cup panko breadcrumbs into a 3-quart flameproof baking dish; broil for a few minutes, or until the breadcrumbs turn golden brown.

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Nutrition Facts

Nutrition	Value
Calories	206kcal
Carbohydrates	26g
Protein	13g
Fat	17g
Saturated Fat	10g
Sodium	966mg
Fiber	1g
Calcium	351mg
Vitamin A	519IU
Potassium	145mg

Will This Recipe Work with Gluten-Free Pasta?

Not having much luck with these. I tried this recipe with other gluten-free noodles, but the results weren’t great. Since new gluten-free pastas are always being released, there might ultimately be one that I enjoy and doesn’t turn to mush.

What Kind of Cheese Works Best?

For the finest flavor, I like to mix two or more different varieties of cheese while making cheesy pasta dishes. Typically, parmesan, mozzarella, Monterey jack, and sharp cheddar cheese. For a velvety cheese sauce, you can also add Velveeta® or cream cheese. With so many cheese selections, you can create the ideal mac!