Homemade Instant Pot Mac and Cheese is even easier than making it from a box!
I am completely Instant Pot obsessed. NO ONE is more surprised by that than me. This Instant Pot Mac and Cheese is just the latest in a long list of dishes I’ve made that absolutely amaze me. I’m telling you, if you’re on the fence about buying an Instant Pot, take the plunge, and take it now.
I didn’t realize the cult following it has before I bought mine. If I had, I likely would have thought they were all nuts. Yet now I’m one of them, haha :)
You will not believe the time savings or the ease with which so many dishes can be made! This Instant Pot Mac and Cheese is easier than a box. It’s not shorter time due to the pot needing to come to pressure then back down again, but that’s all time you can focus on whatever your heart desires!
You literally just dump it in the pot, set the timer, chillax until the timer goes off, stir in some cheese and milk, eat. You don’t even have to strain it*!
The real bonus is that homemade mac and cheese is SO MUCH BETTER than anything you could make out of a box. Sometimes I’ll add a little extra cheese and broil it a few minutes for a crispy top. You could do some buttery bread crumbs, too (that might be my favorite version). Or stir in some cooked sausage or even veggies! Or both :)
*Occasionally I’ve had a bit too much water left in the pot, but I just tilt the pot, hold the macaroni in with my spatula and let that small amount of water go into the sink. Takes 20 seconds, tops.
- 1 tsp hot sauce
- 2 tsp yellow mustard
- 1 tsp coarse salt
- 4 cups water
- 1 lb box macaroni
- 1-2 cups whole milk
- 1 lb sharp cheddar
- 1/2 cup shaved parmesan
- Mix the hot sauce, mustard, salt and water in your Instant Pot. Pour in macaroni and make sure it's all submerged. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 4 minutes (or half the time on the package cooking directions if different). Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
- When time is up, open the IP using “Quick Pressure Release”. Stir the pasta to break it up (tilt the pan to drain any excess liquid; you can leave a small amount). Add 1 cup the milk and cheese; stir until completely incorporated the and cheese has melted and coated the pasta, adding the remaining milk in increments, if desired, until sauce is as thick and creamy as you like.
- Season to taste with salt and pepper, then serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 773Total Fat: 47gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 135mgSodium: 1659mgCarbohydrates: 45gFiber: 2gSugar: 7gProtein: 42g
This data was provided and calculated by Nutritionix.