Instant Pot Mac and Cheese

Name: Instant Pot Mac and Cheese
Prep time: 5 min
Total time: 9 min
Yield: 8 servings
Ingredients: 16 oz dried elbow pasta; 2 cups reduced sodium chicken broth; 2 cups water; 2 Tbsp butter; 1 tsp hot sauce; 1/2 tsp kosher salt; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/4 tsp smoked paprika; 1/4 tsp dried mustard powder; 1/4 tsp onion powder; 2 1/2 cups shredded cheddar cheese; 1 cup shredded Colby jack cheese; 1/2 - 1 cup heavy cream

User Reviews

4.9

315 reviews

Excellent

Prep Time
5 mins
Total Time
9 mins
Servings
8 servings
Calories
608 kcal
Course
Side Dish, Main Course
Cuisine
American

Instant Pot Mac and Cheese

Dominic Jacobs

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This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce!

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Ingredients

Servings

16 oz dried elbow pasta
2 cups reduced sodium chicken broth
2 cups water
2 Tbsp butter
1 tsp hot sauce (optional)
1/2 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp dried mustard powder
1/4 tsp onion powder
2 1/2 cups shredded cheddar cheese (mild, medium, or sharp - use personal favorite)
1 cup shredded Colby jack cheese
1/2 - 1 cup heavy cream

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Instructions

Add the dried pasta, chicken broth, water, butter, hot sauce, salt, garlic powder, pepper, smoked paprika, dried mustard, and onion powder to the liner of an Instant Pot. Use a wooden spoon to gently press down to make sure all pasta is submerged in the liquid. Don't stir.
Secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 4 minutes.
Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release. Be aware, this recipe is starchy, and can sputter quite a bit when venting. I usually place a folded paper towel loosely over the vent to prevent any kitchen messes.
When the pin drops, remove lid and set aside. Turn the Instant Pot OFF to avoid overcooking your pasta. There will be some water left in your pot - don't drain it. This helps create the smooth, cheesy sauce.
Add heavy cream and stir. Add in cheeses, a handful or so at a time, stirring after each addition. Keep stirring until they have completely melted into a creamy sauce.
As a side note, this mac and cheese does thicken as it sits, so if it seems on the thin side - just let it sit for a minute or so, and it will thicken up. Taste and adjust seasoning if necessary.

Notes

Other cheeses may be used - Gruyere, Gouda, Fontina, Mozzarella, Monterey Jack, Colby, or all Cheddar. These are all good melting cheeses and will give you a smooth sauce.
You may need slightly more or slightly less heavy cream.
Prep time does not account for the time your pot takes to come up to pressure or the time it takes to stir your cheese/cream into a sauce. These will vary a bit from individual to individual. For reference - my pot took about 10 minutes to come up to pressure and it took about 2 minutes to turn into a creamy cheese sauce.

Nutrition Information

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Calories 608kcal (30%) Carbohydrates 45g (15%) Protein 22g (44%) Fat 38g (58%) Saturated Fat 23g (115%) Cholesterol 122mg (41%) Sodium 544mg (23%) Potassium 266mg (8%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1293IU (26%) Vitamin C 1mg (1%) Calcium 413mg (41%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 608 kcal

% Daily Value*

Calories	608kcal	30%
Carbohydrates	45g	15%
Protein	22g	44%
Fat	38g	58%
Saturated Fat	23g	115%
Cholesterol	122mg	41%
Sodium	544mg	23%
Potassium	266mg	6%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1293IU	26%
Vitamin C	1mg	1%
Calcium	413mg	41%
Iron	1mg	6%