Instant Pot Mac and Cheese
This easy mac and cheese recipes comes together in the instant pot in 15 minutes!
Servings 8 servings
Calories 481kcal
Ingredients
- 16 ounces elbow macaroni (about 4 cups uncooked)
- 4 cups water or chicken broth
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar grated
- 1 cup gruyere grated
- 1/2 cup gouda grated
- 1/2 cup fontina grated
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground nutmeg (optional)
- Kosher salt and pepper to taste
Instructions
- Add the uncooked macaroni, water and salt to the Instant Pot. Attach the lid and ensure that the valve is in the "sealing" position. Set the timer for 4 minutes. When the timer finishes, release the pressure manually by switching the valve to the "venting" position. Be careful, the valve with steam and may splatter.
- Next, add the butter, cheese, milk, garlic powder and nutmeg. Switch the Instant Pot to the Saute function and stir until the cheese is fully melted. Season with additional salt and pepper, if desired.
- Serve immediately.
Notes
SUBSTITUTIONS
- Macaroni: Elbow macaroni is standard, but another type of short pasta like shells or cavatappi works great too.
- Cheese: The combination of cheeses in this recipe results in the creamiest, cheesiest texture and flavor. You can substitute one of the cheeses with another one of your favorite cheeses.
- Store any leftover mac and cheese in an airtight container in the fridge for up to two days.
Nutrition
Calories: 481kcal | Carbohydrates: 44g | Protein: 22g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 638mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 1mg