Description
Creamy and delicious Instant Pot Mac and Cheese that’s quick and easy to make. This recipe yields a comforting side dish perfect for any occasion.
Ingredients
Units
Scale
For the Mac and Cheese:
- 4 cups water
- 1 lb elbow macaroni pasta
- 1 1/2 tsp fine sea salt
- 1 tsp ground mustard
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 2 Tbsp unsalted butter
- 12 oz can evaporated milk
- 2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese or Mozzarella
- Freshly cracked black pepper, optional for garnish
Instructions
- Add Ingredients: Into a 6-quart Instant Pot, combine water, macaroni, salt, mustard, paprika, and garlic powder. Stir well.
- Pressure Cook: Add butter, seal the pot, and set to manual high pressure for 4 minutes.
- Release Pressure: Perform a quick release according to the manufacturer’s instructions.
- Finish Mac and Cheese: Stir in evaporated milk, then add cheeses gradually, stirring until melted. Season and serve garnished with black pepper.
Notes
- Follow the Instant Pot’s safety guidelines for locking the lid.
- Be cautious of potential sputtering when releasing pressure; use an oven mitt and cover.
- For thicker sauce, let the dish rest covered for 5 minutes or more to absorb liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
