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!
Servings: 12
Ingredients
- 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
Instructions
- 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
Video
Notes
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.
Nutrition
Calories: 380kcal