Instant Pot Mac and Cheese
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
6 mins
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Additional Time
10 mins
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Total Time
26 mins
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Servings
8 servings
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Calories
327 kcal
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
American
Instant Pot Mac and Cheese
Description
The recipe begins by layering uncooked elbow macaroni with water, butter, dry mustard, onion powder, seasoned salt, and freshly ground pepper in the Instant Pot. Cooking the pasta under high pressure for six minutes softens the noodles thoroughly. Rather than draining, the remaining cooking liquid stays to incorporate the cheeses and milk, melting into a cohesive, creamy sauce.
The addition of cream cheese lends extra smoothness, while sharp cheddar provides bold cheesy flavor. Parmesan cheese contributes a subtle nuttiness. Dry mustard and onion powder add mild depth without overwhelming the cheese flavor. The dish is stirred gently after cooking to fully melt and combine the ingredients for a hearty, creamy mac and cheese.
This mac and cheese is best served immediately to enjoy its creamy texture. You can adapt the cheeses used for different flavors, remembering to shred cheese freshly for better melting. Adjust milk quantity to reach your preferred creaminess, adding more if needed. This recipe fits well for an easy, comforting meal for families or cheese lovers.
Ingredients
- 2½ cups elbow macaroni about 10 oz
- 3 cups water
- 1 tablespoon butter
- 1 teaspoon dry mustard powder
- ½ teaspoon onion powder
- ¼ teaspoon seasoned salt or to taste
- ¼ teaspoon black pepper
- 3 ounces cream cheese approx. ⅓ cup
- ¾ cup milk divided
- 2½ cups cheddar cheese about 10 oz, shredded sharp
- 2 tablespoons Parmesan Cheese shredded
Instructions
- In a 6qt Instant Pot, add uncooked elbow noodles, water, butter, dry mustard, onion powder, seasoned salt, and pepper.
- Add the lid and turn to seal. Select MANUAL - HIGH PRESSURE for 6 minutes.
- Once completed, turn or press the valve to release any pressure (quick release). There will be cooking liquid in the Instant Pot - do not drain it.
- Stir in the cream cheese until melted. Add ¼ cup milk slowly until blended.
- Add the cheddar and parmesan cheeses and stir until melted, adding additional milk if needed to reach the desired consistency. You may not need all of the milk.
- Serve immediately.
Notes
- Use bold or sharp cheeses for strong flavor and shred them fresh for better melting.
- Other pasta shapes can be substituted; adjust cooking times accordingly.
- Add milk gradually and only as much as needed to reach a smooth sauce.
- If pasta is slightly undercooked, letting it rest sealed for a few minutes will finish cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327 | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 375mg | 16% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 595IU | 12% |
| Calcium | 317mg | 32% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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