4.9 from 315 votes
Instant Pot Mac and Cheese
This Instant Pot Mac and Cheese is ultra creamy and rich with a velvety smooth sauce!
Prep Time
5 mins
Total Time
9 mins
Servings: 8 servings
Calories: 608 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.