Instant Pot Mac and Cheese
Total Time
19 mins
Prep Time
5 mins
Cook Time
4 mins
Rating
4.96 out of 5 stars
(104)
Ingredients
8 servings
- 4 cups water
- 1 pound 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
- Freshly cracked black pepper, optional for garnish
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Preparation
Step 1
Into a 6-quart instant pot multi-cooker, add 4 cups water, macaroni pasta, salt, mustard, paprika, and garlic powder. Stir to combine.
Step 2
Add butter. Cover with the lid and set the pressure cooker on manual high pressure for 4 minutes.
Step 3
After the cooking cycle is complete, follow the manufacturers guide for a quick release and wait until all of the pressure is released. Turn off the instant pot.
Step 4
Stir in the evaporated milk right away.
Step 5
Add the cheese one cup at a time, stirring with each addition. Once the cheese is completely melted, season to taste and serve right away garnished with freshly cracked black pepper if desired. If a looser cheese sauce is preferred, stir in some hot water.
Step 6
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Chef's notes
*Follow the manufacturer’s guide for locking the lid and proper use instructions.
**Because this is a starchy food (and some pasta brands are more likely to sputter), it has the potential to sputter when releasing the steam. When releasing pressure, use an oven mitt for safety and you might have a paper towel handy to cover any sputtering.
***If you desire a thicker mac and cheese, cover and let it stand for 5 minutes or longer. The sauce will thicken up as the pasta rests and absorbs the liquid.
