5.0 from 51 votes
Instant Pot Macaroni and Cheese
Instant Pot Macaroni and Cheese is the easier way to make the perfect creamy homemade mac and cheese recipe without having to make a roux.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
10 mins
Servings: 8
Calories: 378 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 tablespoon unsalted butter
- 1 pound elbow macaroni , uncooked
- 2 teaspoons coarse kosher salt
- 4 cups water
- 2 cups sharp cheddar cheese* , shredded
- 1 tablespoon flour
- 8 ounces evaporated milk
Instructions
- Place the 1 tablespoon unsalted butter, 1 pound elbow macaroni, 2 teaspoons coarse kosher salt and 4 cups water to inner pot. Stir well.
- Cover and lock the lid in place, set to manual high pressure for 4 minutes.
- Use the quick release method.
- Toss the shredded 2 cups sharp cheddar cheese* with the 1 tablespoon flour.
- Stir in the 8 ounces evaporated milk and shredded cheddar cheese until smooth and creamy.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Cup of Yum
Notes
- *If you are using pre-shredded cheese, omit flour.
Nutrition Information
Calories
378kcal
(19%)
Carbohydrates
46g
(15%)
Protein
16g
(32%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
41mg
(14%)
Sodium
802mg
(33%)
Potassium
240mg
(7%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
395IU
(8%)
Vitamin C
0.6mg
(1%)
Calcium
290mg
(29%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 378
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 802mg | 33% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 290mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.