PrintInstant Pot Mac and Cheese
Ultra-creamy macaroni cooked in one pressure cooker cycle, perfect for a quick and kid-friendly dinner with easy cleanup.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 1/2 cup butter
- 1/2 cup milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Combine macaroni, water, and salt in the Instant Pot.
- Secure the lid and set the valve to sealing.
- Cook on high pressure for 5 minutes.
- Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Carefully remove the lid.
- Stir in butter, milk, pepper, and paprika until butter is melted.
- Add cheddar and Monterey Jack cheeses, stirring until smooth and creamy.
- Serve immediately.
Notes
- For extra creaminess, you can stir in a splash of heavy cream before adding the cheese.
- Adjust cheese types to your preference.
- This recipe is a great base for adding cooked meats or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Find it online: https://www.unfoldrecipes.com/instant-pot-mac-and-cheese/