Instant Pot Mac And Cheese

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Instant Pot mac and cheese has the classic dish on your table in under 20 minutes and is so much better than the kind from a box! With only a few ingredients and a simple prep, you can make this even on the busiest days for a quick, family friendly meal or side dish.

Prep Time5

Cook Time6

Total Time11

Course: Dinner, Pasta, Side Dish

Cuisine: American, Southern

Servings:

Calories: 385kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 lb elbow noodles
4 tbsp butter cut into 4 'pats'
1/2 tsp salt
4 cups water
2 cups shredded cheddar cheese
1/2 cup whole milk

US Customary - Metric

Instructions

Add the liner to the bowl of your Instant Pot then add the pasta, butter, salt and water. Do NOT stir! Press the pasta down below the water line as mush as possible.
1 lb elbow noodles, 4 tbsp butter, 1/2 tsp salt, 4 cups water
Add the lid and turn to close, set the vent valve to the sealed position, and cook on HIGH pressure for 4 minutes.
Carefully open the vent valve to perform a quick release as soon as the time's elapsed.
Hit the 'Cancel'' button to stope the cooking process, then press the 'Saute' button.
Add the cheese and milk, stirring to combine. Once it's melted and smooth, hit the cancel button.
2 cups shredded cheddar cheese, 1/2 cup whole milk
Serve warm & enjoy!

Notes

You can jazz this mac and cheese up with your choice of spices. Sometimes I go for a Southwestern style with a sprinkle of chili powder and cumin. Other times, I add a teaspoon of mustard powder and another of paprika.
Along with adding spices, I also often add other things to turn this into a heartier meal. For example, I will top it with cooked taco meat, black beans, and corn for taco mac. Sometimes, I add shredded rotisserie chicken and steamed broccoli.
The whole milk is really important. If you end up using a lower fat milk, the mac won't be as creamy. It's much better to substitute half and half or even heavy cream.

Nutrition