Creamy Instant Pot Mac and Cheese
Creamy Instant Pot Mac and Cheese takes is made with a few simple ingredients and no evaporated milk! It takes just a few minutes to make homemade mac and cheese in the pressure cooker, and it's a quick and easy dinner or side dish that everyone loves. It's definitely kid approved!
Prep Time5 minutes mins
Cook Time4 minutes mins
pressure time10 minutes mins
Total Time19 minutes mins
Course: Main
Cuisine: American
Servings: 12
- 1 16-ounce box elbow macaroni
- 4 cups water
- 4 tablespoons butter, cut into even pieces
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded gouda cheese
- ½ cup shredded Parmesan cheese
Add the macaroni, water, butter, sea salt, garlic powder and pepper to the Instant Pot
Turn valve to sealing position, and hit PRESSURE COOK for 4 minutes
Allow pot to come to pressure, and after 4 minutes cook time, do a gradual quick release, hit CANCEL, and open lid when pin drops
Gently stir the macaroni, then gradually stir in the cream
Gradually, stir in the cheeses, about 1 cup at a time, and mix well so that it all blends together
Serve immediately, and top with additional shredded cheese, if desired
For best results, avoid packaged shredded cheese.
Recipe was made in 8-quart Instant Pot and a 6-quart. Cook time allows for approximately 10 minutes for pot to come to pressure before cooking for 4 minutes.
Calories: 380kcal
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