Instant Pot Mac and Cheese
Super creamy, cheesy, and delicious, this is also supremely easy to make. Ready in less than 20 minutes and with minimal hassle.
Ingredients
- 1 pound uncooked elbow macaroni or small pasta shells
- 4 cups chicken or vegetable broth
- 2 Tablespoons butter
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 1/2-3/4 cup milk
- 2 cups shredded cheddar cheese
- 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- parsley or breadcrumbs optional to serve
Instructions
- Stir pasta, broth, butter, ground mustard, garlic powder, and 1/2 teaspoon each salt and pepper together in the bowl of the Instant Pot.
- Close the lid, seal, and cook on high pressure for 5 minutes. While the pot comes to pressure and cooks, grate the cheese.
- When the 5 minutes is up, allow a 1 minute natural pressure release, then do a quick release of the rest. Open the Instant Pot and stir vigorously.
- Stir in 1/2 cup of the milk, followed by one handful of the shredded cheeses. Stir until the cheese is fully melted and smooth, then continue adding the cheese in 2-3 separate handfuls, stirring each one smooth before adding the next.
- Add up to 1/4 cup more milk if needed to reach your desired consistency, and season with more salt and pepper to taste. Sprinkle with parsley or breadcrumbs, if you like, and serve!
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Notes
- This recipe yields 8 size-able portions and will stretch to feed a bigger crowd as a side dish.
- Feel free to experiment with different types of cheese, but I do recommend including at least two different types for best flavor, and at least one cheese that melts smoothly without being stringy -- like cheddar or Gouda.
Nutrition Estimate
Calories: 401 kcal, Carbohydrates: 45 g, Protein: 18 g, Fat: 16 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.1 g, Cholesterol: 48 mg, Sodium: 864 mg, Potassium: 207 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 469 IU, Vitamin C: 0.02 mg, Calcium: 290 mg, Iron: 1 mg