Make this easy Instant Pot mac and cheese and turn this classic baked side dish into a one pot, 5 ingredient meal.
Prep Time5 minutesmins
Cook Time4 minutesmins
Time to Reach Pressure10 minutesmins
Total Time19 minutesmins
Servings: 8
Ingredients
1poundbox elbow macaroni
4cupswater
2tablespoonsbuttercut in small pieces
1teaspoonsalt
¾cupheavy creamhalf-and-half or milk
4cupsshredded cheeseany type or combination
Optional
½teaspoonblack pepper
½teaspoononion powder or garlic powder
Instructions
Put the macaroni, water, butter and seasonings into the Instant Pot.
1 pound box elbow macaroni, 4 cups water, 2 tablespoons butter, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon onion powder or garlic powder
Make sure the macaroni is totally covered with water. Push it down into the water if necessary.
Make sure the Instant Pot lid has a sealing ring and that the pressure valve is closed. Put the lid on and set the Instant Pot to manual, high pressure for 4 minutes.
It will take about 10 minutes for the Instant Pot to reach pressure. Grate the cheese while the pasta cooks.
After the cooking time is up do a quick release by venting the valve.
Carefully open the lid and stir in heavy cream, half and half or milk.
¾ cup heavy cream
Gradually add cheese, 1 cup at a time, stirring after each addition until completely combined and cheese is melted. Don't dump all the cheese in at once!
4 cups shredded cheese
Serve immediately.
Store leftovers in refrigerator or freeze them for up to 3 months.
Notes
You will get better results if you shred it yourself rather than buying a bag that is already shredded. Shredded cheese can contain anti-caking agents which make the cheese sauce less smooth and creamy.