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–+ servings

Instant Pot Mac & Cheese

This Instant Pot mac and cheese delivers creamy, rich comfort food in a fraction of the time. Perfect for busy weeknights when you need something satisfying fast.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 540 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb Elbow Macaroni
  • 4 cups Water
  • 1 tsp Salt
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 2 tbsp Unsalted Butter
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 3 cups Sharp Cheddar Cheese, shredded
  • 1 cup Mild Cheddar Cheese, shredded
  • 4 oz Cream Cheese, cubed
  • 1/2 tsp Smoked Paprika for garnish

Instructions
 

  • Add the elbow macaroni, water, salt, dry mustard powder, garlic powder, black pepper, and butter to the instant pot. Stir so the pasta is fully submerged and not clumped together.
  • Lock the lid, set the valve to sealing, and cook on high pressure for 4 minutes. Quick release the pressure immediately as soon as the cooking time is done.
  • Remove the lid and stir the pasta - it should be perfectly al dente with most of the water absorbed. Switch the pot to saute mode on low heat. Pour in the whole milk and heavy cream, stirring to combine.
  • Add the cubed cream cheese first and stir until it melts completely. Then add the sharp cheddar and mild cheddar one handful at a time, stirring continuously between additions until each handful is fully melted and the sauce is silky smooth.
  • Turn off the heat and let the mac and cheese rest for 3 to 5 minutes - it will thicken beautifully as it sits. Serve with a light dusting of smoked paprika on top.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 47gProtein: 23gFat: 28g
Keyword easy mac and cheese recipe, instant pot mac and cheese, one pot mac and cheese, pressure cooker mac and cheese
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