Instant Pot Mac and Cheese Recipe (VIDEO)
User Reviews
5
Instant Pot Mac and Cheese Recipe (VIDEO)
Description
The recipe starts by cooking elbow macaroni in water along with salt and aromatic spices like ground mustard, paprika, and garlic powder inside an Instant Pot. Butter is added before sealing the pot and cooking under high pressure for four minutes. After quick pressure release, evaporated milk is stirred in immediately, followed by shredded cheddar and Monterey Jack cheeses added gradually until fully melted, forming a creamy cheese sauce. The seasonings give subtle depth without overpowering the dish.
This macaroni and cheese serves as a creamy, cheesy side or main dish that can be garnished with freshly cracked black pepper. If a thinner sauce is desired, hot water can be added to loosen it up. Letting the mac and cheese stand covered for a few minutes thickens the sauce further as the pasta absorbs liquid.
Practical notes include exercise caution when releasing pressure due to possible sputtering from starchy pasta. Using an oven mitt and paper towel can help manage any hot splatters. The recipe's timing and ingredient proportions produce tender pasta coated in smooth cheese with balanced seasoning.
Ingredients
- 4 cups water
- 1 lb elbow macaroni pasta
- 1 1/2 tsp salt fine sea salt
- 1 tsp ground mustard
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 2 Tbsp butter unsalted
- 12 oz evaporated milk can
- 2 cups cheddar cheese shredded, mild
- 1 cup Monterey jack cheese or Mozzarella, shredded
- black pepper optional for garnish, freshly cracked
Instructions
- Into a 6-quart instant pot multi-cooker, add 4 cups water, macaroni pasta, salt, mustard, paprika, and garlic powder. Stir to combine.
- Add butter. Cover with the lid* and set the pressure cooker on manual high pressure for 4 minutes.
- 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.
- Stir in the evaporated milk right away.
- 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.***
Notes
- Follow the Instant Pot manufacturer's instructions for locking the lid and pressure release.
- Use caution during quick release to prevent hot sputtering; an oven mitt and paper towel help contain splashes.
- To adjust sauce consistency, stir in hot water for a thinner cheese sauce.
- For thicker sauce, let the mac and cheese sit covered for at least 5 minutes so pasta absorbs liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people as a side dish
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbs | 47g | |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 61mg | 20% |
| Sodium | 788mg | 33% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 422mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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