Instant Pot Mac And Cheese
User Reviews
5
Instant Pot Mac And Cheese
Description
This Instant Pot Mac and Cheese uses elbow macaroni cooked directly in water with butter under pressure to save time. After quick release, the excess water is drained, and a blend of heavy cream and seasonings—garlic powder, onion powder, mustard powder, salt, and black pepper—is stirred in. Sharp cheddar and mozzarella are folded into the hot pasta, melting into a smooth, creamy sauce that coats every piece.
The flavor delivers a mild tang from the mustard powder balanced by the richness of the cheddar and mozzarella cheeses, with a subtle depth from the garlic and onion powders. The texture is creamy and smooth without being overly thick, with tender pasta pieces.
Serve this mac and cheese hot for a comforting side dish or main. Leftovers can be kept chilled and reheated gently with added milk to restore creaminess. Optional spice additions like cayenne pepper or jalapeños can add heat if desired.
Storing leftovers in an airtight container in the fridge allows up to 5 days of freshness. Reheating with a splash of milk prevents the sauce from drying out.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter unsalted
- 4 cups water
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder dry
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cheddar cheese shredded, sharp
- 1 cup mozzarella cheese shredded
Instructions
- Add macaroni, butter, and water to the Instant Pot. Close and lock the lid, and set the valve to sealing position.
- Cook on high pressure for 4 minutes. Once the cooking time is done, do a quick pressure release.
- Drain the excess water and return the macaroni to the Instant Pot.
- Add heavy cream, garlic powder, onion powder, dry mustard, salt, and black pepper. Stir well.
- Add shredded cheddar and mozzarella cheese. Stir until the cheese is melted and the mixture is smooth.
- Serve hot and enjoy!
Notes
- Add a dash of cayenne pepper or chopped jalapeños to the cheese mixture for a spicy variation.
- Choose cheeses that melt well to maintain smooth consistency.
- If the mac and cheese feels too thick, stir in a little milk to reach preferred creaminess.
- Store leftovers in an airtight container in the fridge for up to 5 days and reheat with milk to improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 696kcal | 35% |
| Carbohydrates | 60g | 20% |
| Protein | 24g | 48% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 117mg | 39% |
| Sodium | 582mg | 24% |
| Potassium | 263mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 412mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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