Instant Pot Mac and Cheese Recipe
It doesn't get simpler than Instant Pot Mac and Cheese. Creamy, quick, delicious, and loved by the entire family.Step-by-step photos can be seen below the recipe card.
Servings: 8
Ingredients
- 16 ounces dry elbow macaroni (1 box)
- 4 cups water
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard powder optional
- 2 tablespoons unsalted butter (¼ stick)
- 3½ cups freshly shredded cheddar cheese
- ¾ cup heavy cream room temperature
Instructions
- Add the macaroni, water, salt, garlic powder, onion powder, and mustard powder to the Instant Pot and stir.16 ounces dry elbow macaroni, 4 cups water, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dry mustard powder
- Attach the Instant Pot lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 4 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually. Place a towel over the valve to avoid any splatters.
- Remove the lid and stir in the butter and cheese.2 tablespoons unsalted butter, 3½ cups freshly shredded cheddar cheese
- Once the cheese is fully incorporated, stir in the heavy cream. The macaroni and cheese will thicken as it sits. If it becomes too thick, add more heavy cream to thin it out.¾ cup heavy cream
- Season to taste with salt and serve.
Video
Nutrition
Calories: 513kcal | Carbohydrates: 44g | Protein: 20g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 616mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 911IU | Vitamin C: 1mg | Calcium: 388mg | Iron: 1mg