Description
Instant Pot Mac and Cheese is the ultimate comfort food made quick and easy! This creamy, cheesy dish is ready in just 10 minutes thanks to the Instant Pot. With a rich blend of cheddar, mozzarella, and Parmesan, plus a touch of cream, this mac and cheese is perfect for busy nights or when you want a delicious, indulgent meal in no time. No stovetop stirring required – just set it and forget it!
Ingredients
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1 lb elbow macaroni (or other pasta shape)
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4 cups water or chicken broth
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2 tablespoons butter
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1 teaspoon garlic powder
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1 teaspoon mustard powder (optional, for tang)
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon black pepper
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1 1/2 cups shredded sharp cheddar cheese
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream (or milk for a lighter version)
Instructions
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Cook the pasta:
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Add the elbow macaroni and water (or chicken broth) to the Instant Pot. Stir in garlic powder, mustard powder, salt, and pepper.
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Secure the lid and set the valve to “sealing.” Cook on high pressure for 4 minutes.
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Quick release:
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Once the cooking time is complete, carefully perform a quick release by turning the valve to “venting” to release steam. Once the pressure is fully released, remove the lid.
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Add the cheese and cream:
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Add butter, cheddar, mozzarella, Parmesan cheese, and heavy cream (or milk) to the pasta. Stir everything until the cheese melts and the sauce becomes creamy. For a creamier texture, add more cream or milk as needed.
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Adjust seasoning:
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Taste and adjust seasoning with additional salt and pepper if necessary.
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Serve:
Serve immediately, optionally garnished with extra shredded cheese or parsley.
Notes
Add-ins: sautéed onions, peas, spinach, or broccoli for extra flavor and texture.Cheese variety: Swap cheddar and mozzarella with gouda, Monterey Jack, or pepper jack for unique flavors.Make it spicy: Stir in hot sauce, cayenne pepper, or diced jalapeños to add heat.Vegan option: Use plant-based cheese and almond or coconut milk for a dairy-free version.
