Description
Creamy and delicious, this Instant Pot Mac and Cheese recipe is a quick and easy way to enjoy a classic comfort food favorite.
Ingredients
Units
Scale
For Mac and Cheese:
- 4 cups water
- 1 lb elbow macaroni pasta
- 1 1/2 tsp fine sea salt
- 1 tsp ground mustard
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 2 Tbsp unsalted butter
- 12 oz can evaporated milk
- 2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese, or Mozzarella
- Freshly cracked black pepper, optional for garnish
Instructions
- Prepare the Instant Pot: Combine water, macaroni pasta, salt, mustard, paprika, and garlic powder in the Instant Pot. Stir well.
- Cook the Pasta: Add butter, lock the lid, and pressure cook on high for 4 minutes.
- Quick Release: Release pressure and open the Instant Pot. Stir in evaporated milk.
- Add Cheese: Gradually stir in cheddar and Monterey Jack cheeses until melted.
- Season and Serve: Season to taste, garnish with black pepper, and serve hot.
Notes
- Follow the manufacturer’s guide for using the Instant Pot safely.
- Be cautious of steam when releasing pressure, as the pasta may sputter.
- For a thicker sauce, let the mac and cheese rest before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 630mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 60mg
